JAPANESE CHEESECAKE
This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
- Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
- Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
- Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
- Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
- Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.
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.
NEW YORK STYLE CHOCOLATE CHEESECAKE
Provided by Food Network
Categories dessert
Time 6h40m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
- Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.
- In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
- Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.
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
More about "japanese new york fusion green tea chocolate cheesecake recipes"
CHOCOLATE JAPANESE CHEESECAKE || LOW CARB, GLUTEN …
From mytableofthree.com
FLUFFY, JIGGLY JAPANESE CHEESECAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MATCHA BASQUE CHEESECAKE 抹茶バスクチーズケーキ • …
From justonecookbook.com
MATCHA JAPANESE CHEESECAKE RECIPE: MAKE A BOUNCY JIGGLY GREEN …
From philandmama.com
Cuisine JapaneseCategory DessertsServings 6-8Total Time 1 hr 30 mins
JAPANESE CHEESECAKE | LOVEFOODIES
From lovefoodies.com
FUSION CULINAIRE • MATCHA GREEN TEA CHEESECAKE
From fusion-culinaire.com
MATCHA CHOCOLATE 抹茶生チョコレート • JUST ONE COOKBOOK
From justonecookbook.com
MATCHA CHEESECAKE RECIPE • JAPANESE GREEN TEA DESSERT! | CLUB …
From clubfoody.com
BAKED MATCHA CHEESECAKE - CATHERINE ZHANG
From zhangcatherine.com
GREEN TEA JAPANESE CHEESECAKE – HEALTHY SUE-LUTIONS
From healthysuelutions.com
EASY NEW YORK INSPIRED JAPANESE STYLE CHEESECAKE - FUSION RECIPES
From fusionrecipes.com
CHOCOLATE JAPANESE CHEESECAKE - HOME COOKING ADVENTURE
From homecookingadventure.com
PERFECT CHOCOLATE CHEESECAKE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
RICH CREAMY BAKED MATCHA CHEESECAKE (JAPANESE GREEN TEA …
From mykitchen101en.com
NEW YORK CHOCOLATE CHEESECAKE RECIPE | RECIPES.NET
From recipes.net
JAPANESE-NEW YORK FUSION GREEN TEA CHOCOLATE CHEESECAKE RECIPE
From recipenode.com
You'll also love