This recipe is best with
Recipe Ingredient
- Digestive biscuit base:
- 215g digestive biscuit
- 130g Anchor Unsalted Butter
- Green Tea Cheese Cake :
- 310g Anchor Cream Cheese
- 40g brown sugar
- 115g caster sugar
- 15g green tea powder
- 25g low protein flour
- 2 whole eggs Grade A
- 425g Anchor UHT Whipping Cream
- Decoration:
- Snow Powder, as needed
- Greeen Tea Powder, as needed
Instructions
- Preheat oven at 180 °C.
- Prepare a 7.5 inch ring mould and nicely cover the bottom with aluminium foil and put round parchment paper inside aluminium foil.
- Crush the biscuit until very small pieces in a ziplock bag.
- Melt the butter and then combine the biscuit together in a bowl. Mix well.
- Spread evenly in a mould and bake for 15 minutes.
- Preheat oven at 150 °C.
- Take out the cream cheese and leave at room temperature for 30 minutes or until soft.
- In a mixing bowl with paddle attachment, beat cream cheese ,caster sugar and brown sugar until smooth and creamy.
- Add in sifted green tea powder and cake flour, mix well.
- Gradually add in eggs to mix and then follow by whipping cream.
- Pour the batter into the mould with biscuit base.
- Put the cake on a tray with water and bake for 60 minutes or until the center of the cake is firm.
- Allow to cool down and serve chill.
- For decoration dust Snow powder on top of cake next dust green tea powder as well.
For the Digestive Biscuit Base:
For the Green Tea Cheese Cake:
