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Thursday, 7 November 2013

Green Tea Cheesecake with Choco-Cashew Cookies

“Surely a pretty woman never looks prettier than when making tea.” 
Mary Elizabeth Braddon, Lady Audley's Secret
How about when making green tea cheesecake? ;)
Green Tea is calling...shhhhh please don't tell dark chocolate!
for Green Tea Cream Cheese Layer
70 g or 1 pack of  Chocolate Cookies with cashew nut (or digestive biscuits of your choice)
80 g butter, melted
250 g Cream Cheese Block, softened
1/2 can sweet condensed milk
2,5 teaspoon gelatin powder,
dissolved in 1/2 coffee cup hot water
1 tablespoon Green tea* of your choice, dissolved in 1/3 coffee cup hot water
(*My choice = Thai Tea "Number One" Brand, commonly known as "Hand Brand")
for Vanilla Cream cheese layer
1/2 Cream Cheese Blocks (125g), softened
2 tablespoons sweet condensed milk
1 teaspoon gelatin powder,
dissolved in 1/4 coffee cup hot water
1 teaspoon lime or lemon juice
1 teaspoon Vanilla essence
That little white piece on the top-left is marshmallow! :)
How to: 
  • Using food processor or a rolling pin to make cookie crumbs. Combine the crumbs and butter with a fork until well blended and press in the base of a 16-cm spring pan; chill for about 10-15 minutes.; 
  • Beat the cream cheese in a bowl using electric mixer until smooth. Beat in gelatin mixture until just combined. Gently fold in green tea mixture, continue beating until smooth; 
  • Pour mixture into prepared tin. Break remaining cookies into bite size pieces and add in the mixture. Refrigerate at least 3 hours or until set;
  • Repeat the same process for the vanilla cream cheese mixture;
  • Pour the mixture on top of the set green tea layer. Drizzle with dark chocolate ganache and.refrigerate for another 2 hours or until set;
  • Transfer the cheesecake onto the serving plate. Enjoy! :)


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