These Green Tea cheesecakes are the cutest little things I’ve ever made. They’re not annoyingly bite-sized or come with the hassle of a 9″ cheesecake. I’m also proud to say that this recipe is 100% Hannah’s.
My sister came home from her trip to the Belgian battlefields with a 5 kg of chocolate, a bag of marshmallows and a carton of waffles – all perfect baking materials. She also had such a wild time on the coach home that all the waffles have been broken up into pieces. I’m brainstorming as to what I can do with authentic Belgian waffle pieces… stay tuned!
She also gifted me with a jar of Speculoos. For those of you who are wondering what this is, it’s a cookie butter spread. Quite literally, creamed Speculoos (gingerbread-like cookies) is the butter of a cookie. It is also dangerously addictive and can cause withdrawal symptoms after you’ve demolished a whole jar in one sitting. I was contemplating whether or not to do mini cookie butter cheesecakes but the ginger and cinnamon tones in the spread seemed not as compatible with the cheese. Green tea powder has been a significant part of my life since I made green tea muffins around 4 years ago. It kicks a strong punch so only a small amount is needed here.
If you want level, untouched surfaces to your cheesecakes, make sure to use a water bath. I used a baking tray filled with boiling water under a wire rack where I placed the cupcake pan. The steam produces perfect-looking cheesecakes but at a price: the baking time is much longer. The steam penetrates through the cupcake so the whole thing bakes at a constant rate, as opposed to heat-blasting which usually crisps the edges while leaving a jiggly centre. Make sure that your cheesecakes are done when there is no jiggle when you shake the pan.
On another note, George Clooney was married today. I’m not sure how I feel about this exactly. Is it weird that I’m more sad for Amal than for George’s departure from the market? I think she’s one of the coolest women to have been associated with Hollywood. She’s beautiful, incredibly intelligent and is a human rights lawyer! Über cool, I know. So with that, I’ll be eating my cheesecakes while glued to E! News, who will hopefully reveal her wedding dress before I contract dangerous blood sugar levels. Enjoy!
- 1 cup graham cracker crumbs (16 digestives)
- ½ cup unsalted butter (melted)
- 16 oz cream cheese (480 g / room temp)
- 1 cup granulated sugar
- 3 eggs
- 2 tsp vanilla
- ¼ cup double cream
- 1 ½ tsp green tea powder (matcha)
- Set oven to 180ºC (350ºF)
- Combine the melted butter and crumbs
- Divide the crumbs between the cavities and pat into shape
- Beat the cream cheese and sugar until smooth
- Add the eggs one at a time beating well after each addition
- Add the vanilla
- Add the cream and beat until smooth and creamy
- Sift in the green tea powder and mix
- Divide the batter between the cases
- Bake for 12-15 minutes. And then in 5 minute additions as required