Best 3 Japanese New York Fusion Green Tea Chocolate Cheesecake Recipes
Indulge in a culinary masterpiece that harmoniously blends the vibrant flavors of Japanese green tea and New York's classic cheesecake. This Japanese New York Fusion Green Tea Chocolate Cheesecake tantalizes the palate with its velvety texture, rich matcha aroma, and decadent chocolate ganache. Discover the perfect balance of sweet and savory in this unique dessert, seamlessly merging Eastern and Western culinary traditions.
Within this article, you'll find a collection of delectable recipes that guide you through creating this fusion cheesecake. From the delicate green tea sponge cake base to the luscious chocolate ganache topping, each step is carefully explained to ensure a successful baking experience. Along with the main cheesecake recipe, you'll also find recipes for a silky smooth matcha sauce, a rich chocolate ganache, and a delightful green tea whipped cream. These components come together to form an unforgettable dessert that captivates the senses and leaves a lasting impression.
Whether you're a seasoned baker or a home cook seeking a culinary adventure, this Japanese New York Fusion Green Tea Chocolate Cheesecake is sure to delight. With detailed instructions and helpful tips, you'll be able to recreate this exquisite dessert in your own kitchen. Embark on a culinary journey that celebrates the fusion of flavors and textures, resulting in a truly extraordinary creation.
GREEN TEA CHEESECAKE
Provided by Sachie Nomura
Categories Cake Tea Dessert Bake Kid-Friendly Cream Cheese Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield 8 Servings
Number Of Ingredients 10
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 CHEESECAKE
Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a classic cheesecake crossed with an ethereal sponge cake. This one, adapted from Joanne Chang of Boston's Flour Bakery, has bright lemon tanginess and crème fraîche richness as well. It's best made the day before you plan to serve it, and will keep for up to 4 days in the refrigerator. Serve it plain and minimalist, with a sprinkle of confectioners' sugar on top, or with fresh berries for added color and juiciness.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place rack in the center of the oven and heat to 400 degrees. Line bottom of an 8-by-3-inch round cake pan with parchment paper and butter only the bottom of the pan (so the cheesecake can rise). You can also use a springform pan; just wrap the bottom and sides with a double layer of foil, so the seams are covered.
- Separate eggs. Place whites in the bowl of an electric mixer fitted with the whisk attachment; place yolks in a small bowl.
- Place cream cheese in a large metal bowl or double boiler insert and place over a pot filled with 1 inch of simmering water. Stir until cream cheese is melted and smooth. Whisk in crème fraîche and 3 tablespoons butter until well combined and smooth. Remove from heat and whisk in lemon zest, vanilla and salt. Whisk in egg yolks and 3 tablespoons/40 grams superfine sugar. Sprinkle cake flour evenly over the top, then whisk it in.
- Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining 6 tablespoons superfine sugar, a tablespoon at a time while beating. Continue to beat until whites are fluffy and hold a soft peak when beaters are lifted. Gently fold about one-quarter of the whites into the yolk mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate batter. Pour into prepared pan.
- Place cake pan in a roasting pan or other pan that is at least as deep as the cake pan; transfer to the oven. Fill the larger pan with enough hot tap water to come one-quarter of the way up the sides of the cake pan. (The cake is really light, so if you pour in too much water it may float.)
- Bake until top of the cake is golden and doesn't give when you press it gently in the middle, 35 to 40 minutes.
- Turn off oven and crack the oven door so that it cools off. Leave cheesecake in the cooling-off oven for 2 hours so it cools slowly, which keeps the top from cracking.
- Lift cheesecake pan out of water and place on a wire rack. Let cool for another 2 hours. Cheesecake will deflate slightly.
- Run a knife around the edges of the cheesecake to loosen it from sides of pan. Remove sides of springform pan. If you used a regular cake pan, invert the cake onto a plate, lift off pan, peel off parchment, then invert it right side up on a serving plate.
- Chill cake for at least 2 hours before serving. Cake can be stored, well wrapped, for up to 4 days in the refrigerator. Sift confectioners' sugar over top of cake just before serving.
GREEN TEA CHEESECAKE
This is classic New York cheese cake with a Japanese twist. I got the Nutty Rice Cereal for the crust at my local health food store. If you can't find it, any sort of puffed rice cereal should work (though the less ingredients that are in it, the better). A more traditional cheese cake crust could also be used, but I believe that the rice compliments the green tea far better than graham crackers.
Provided by JTL9000
Categories Cheesecake
Time 1h55m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Crush the cereal.
- Put in a medium bowl and add the sugar.
- Melt the butter and combine with the dry ingredients.
- Mix well.
- Cover the bottom and sides of your cake pan evenly with the crust mix (this recipes makes enough to fill a 9 inch cake pan, give or take).
- Refridgerate while you make the filling.
- Preheat the oven to 350°F.
- In a large bowl or food processor, beat the cream cheese until it starts to get fluffy (a food processor or electric mixer is easiest).
- Add the remaining incredients and beat until it's fully mixed and there are no remaining clumps.
- Pour the filling into the cake pan with the crust (depending on the shape and depth of your pan, you may end up with a little left over). Note that the cake has a tendency to puff up while cooking.
- Cook for 1 hour and 15 minutes or until the surface is lightly browned.
- Take the cheese cake out of the oven and allow it to cool.
Nutrition Facts : Calories 550.3, Fat 40.4, SaturatedFat 24.7, Cholesterol 192.7, Sodium 287.6, Carbohydrate 39.9, Fiber 0.1, Sugar 32.9, Protein 9.3
Tips:
- Use high-quality matcha powder for the best flavor.
- Make sure the cream cheese is at room temperature before using it, so that it mixes smoothly.
- Do not overmix the batter, as this can result in a dense cheesecake.
- Bake the cheesecake in a water bath to prevent it from cracking.
- Chill the cheesecake for at least 4 hours before serving, to allow the flavors to develop.
- Garnish the cheesecake with fresh berries, matcha powder, or chocolate shavings before serving.
Conclusion:
This Japanese New York Fusion Green Tea Chocolate Cheesecake is a delicious and unique dessert that is perfect for any occasion. The combination of matcha, chocolate, and cream cheese is sure to please everyone. The following tips will help you make the best cheesecake possible:- Use only the highest quality ingredients to ensure the best flavor.
- Mix the cream cheese with sugar until smooth; do not overbeat.
- Add eggs one at a time and mix until well blended.
- Bake the cake in a preheated oven until set.
- Let the cake cool and refrigerate before slicing and serving.
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