Dorothy Ferreria


No-Bake Green Tea Cheesecake
by Dorothy Ferreria


For the crust:
6 T butter
3/4 C crushed chocolate-flavored graham biscuits

For the cheesecake:
1 1/2 t green tea powder  (use 1 1/2 T)
3/4 c water, divided
2 T unflavored gelatin
1 225 gram cream cheese
3 c all purpose cream
1/2 c white sugar
green food color (optional)

For the topping:
1/2 c all purpose cream, well chilled
2 T powdered sugar
bittersweet chocolate curls or shavings

Make the crust: Line the bottom of eight 3-inch stainless /PVC rings with foil. Line the sides with acetate film. Arrange prepared molders in a tray. Set aside.

(I used only five 3-inch removable bottom pans. And with the crust recipe, I felt that the crust was too “wet.” So I added around 4 tablespoons more. You can add in more (or less) if you want. Just make sure that the crust is still wet enough to hold together.)

Melt butter in a heavy saucepan. Add crushed biscuits and blend well. Divide the mixture equally among the prepared molders. With back of a teaspoon, press the crust against the foil lining to form a solid crust for the bottom. Set aside.

Make the cheesecake: In a small saucepan, disperse green tea powder in water. Mix well and place over low heat until the powder blends with the water. Measure 1/2 c of the mixture and transfer to another saucepan. Stir in gelatin and allow granules to swell.

Cook gelatin-green tea mixture over low heat until the gelatin dissolves completely, taking care that the mixture does not boil. Set aside.

With an electric mixer, beat the cream cheese until fluffy. Pour in all-purpose cream and the sugar. Beat until smooth. Pour in the gelatin solution and continue to beat until blended. Enhance with green food color if desired.

Divide the mixture equally among the prepared molders. Freeze or chill until firm. When ready to serve, unmold the cheesecakes to a platter and top with whipped cream and chocolate shavings.

Make the topping: Beat all purpose cream and sugar until it somewhat doubles in volume. Transfer the mixture to a pastry bag fitted with an open star tip. Use to pipe topping on the cheesecake.

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