Best 8 Green Tea Cheesecake Recipes

GREEN TEA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.
• Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

GREEN TEA MOUSSE CHEESECAKE

Steps:

• Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
• Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
• Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.

GREEN TEA CHEESECAKE WITH RASPBERRIES AND RASPBERRY-MINT TISANE

Steps:

• For cake:
• Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
• Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• For tisane:
• Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.
• Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.
• *Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
• **Green tea powder is available at Japanese markets.

GREEN TEA CHEESECAKE

Steps:

• Mix biscuits and butter and press into base of a 24 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.
• Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix very gently.
• Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.
• Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour gently into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and make a flat surface.
• Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.
• Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. Use chopsticks to drag horizontal lines and make patterns, as shown in the picture. Refrigerate for 2 hours before serving.

JAPANESE-NEW YORK FUSION GREEN TEA CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 400.
• Make sure the butter is softened (but not melted!) then mix it with the other CRUST ingredients.
• Beat these ingredients well with an electric mixer, it may appear very crumbly at first if the butter wasn't very soft. If that's the case let it sit for a few minutes to let the butter soften then beat again, it should have a very smooth consistency and wonderful smell.
• Smoosh the moist shortbread into an ungreased pie pan (see prep notes), so it is fully and evenly covered. Be sure to poke holes in the crust with a fork first so it gives it room to breathe.
• Bake for 10-15 minutes, then remove the pan and let it cool for 8-10 minutes-- the crust may have risen a bit if you didn't poke it first, the cooling will naturally let it fall too. Let it cool as you mix the filling.
• Meanwhile, raise the oven temp to 450.
• Beat the cream cheese and eggs together--followed by the vanilla, lemon juice, flour, and sugar.
• Mix in the vanilla yogurt. The mixture should have a runny consistency.
• Strain the mixture carefully in a fine-net colander if your cream cheese wasn't too soft and clumps got in there.
• Add in the matcha packets, and blend on low speed. Use a wooden spoon or rubber scraper to get all the green tea powder bits off the sides of the bowl and make sure it's all thoroughly mixed.
• Pour half the mixture into the pie pan (if making 2 cheesecakes) with your now cooked and cooled shortbread crust. If you're making just one large cheesecake, pour the entire mixture inches.
• Bake for 10 minutes. (If you're doing 2 cheesecakes--save the other half of the mixture in an airtight container, and refridgerate.).
• Lower the temperature to 300 and bake for 25-45 minutes according to your oven strength. I found that for the 8" cake this size in my convection oven, I only needed about 25 minutes because the top was nice and brown and it hardly moved when I tried to pull it out of the oven. It needed 35 for the 10" cake. The cake should be set in the center, that's how you'll know it's ready.
• Pull the cake out and let it cool for 5-10 minutes-- but leave the oven on at 300.
• In a medium sized bowl, mix the the GLAZE by first putting the plain yogurt and vanilla together.
• Add the sugar and mix well.
• To fully incorporate the cocoa powder, add the cocoa powder bit by bit (about 1/2 tsp at a time) and mix each time until there's no more cocoa left. You should have a bowl of what appears to be rich-looking chocolate mousse.
• When the cheesecake is done cooling, spread half of the chocolate glaze on top of the cheesecake (if doing the 2 cheesecake route, use the whole thing if you're doing the one large cheesecake). If you're making 2 cheesecakes put the other half of the mixture in an airtight container and refridgerate.
• Bake for another 10 minutes.
• Turn the oven off, and let the cheesecake sit in there for 45 min-1 hour.
• Cover the cake(s) in foil then refridgerate for 2-3 hours.
• Slice, serve, and enjoy!

GREEN TEA MOUSSE CHEESECAKE

Steps:

• Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch spring form pan lined with waxed paper; set aside.
• Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
• Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the spring form pan. Refrigerate 7 hours to overnight before un-molding and serving.

GREEN TEA CHEESECAKE

Steps:

• 1. For cake:
• 2. Preheat oven to 375°F.
• 3. In a food processor, chop cookies to a fine texture and add butter. Process until mixture is mealy and the butter is incorporated.
• 4. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan.
• 5. Place pan in oven and 'blind bake' for 20 minutes. Remove from oven and allow to cool.
• 6. Reduce oven to 325°F.
• 7. Wrap outside of pan tightly with several layers of heavy-duty foil.
• 8. Using a stand mixer, beat cream cheeses, food coloring and sugar until smooth.
• 9. Add eggs 1 at a time, beating until incorporated after each addition.
• 10. Beat in green tea until smooth. Pour batter over prepared crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of spring-form pan.
• 11. Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature.
• 12. Refrigerate uncovered overnight.
• 13. For Sauce:
• 14. Mix cornstarch and water and create slurry. Place raspberries, Chambord and sugar in a small saucepan, over medium heat, stirring constantly, cooking until berries burst.
• 15. Slowly add slurry, stirring constantly, as mixture thickens to a paste consistency. Remove from heat and allow to cool slightly.
• 16. Add vodka and lemon juice and stir until the consistency of warm honey. Add additional Chambord as necessary.
• 17. Service:
• 18. Cut around pan sides to loosen cake; remove sides. Cut cake into wedges. Spoon syrup onto plate and set cake wedge onto plate. Garnish cake with some blackberries, raspberries and mint.

GREEN TEA CHEESECAKE TARTS

Steps:

• In a large bowl, combine tea powder and water until dissolved., Add the cream cheese, confectioners' sugar, sour cream and vanilla. Beat until smooth., Pipe into tart shells. Sprinkle with pistachios and pomegranate seeds. Refrigerate until serving.