• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 8 People
  • Difficulty Normal
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This recipe is best with
Anchor Cream Cheese

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

    For the Digestive Biscuit Base:
  1. Preheat oven at 180 °C.
  2. Prepare a 7.5 inch ring mould and nicely cover the bottom with aluminium foil and put round parchment paper inside aluminium foil.
  3. Crush the biscuit until very small pieces in a ziplock bag.
  4. Melt the butter and then combine the biscuit together in a bowl. Mix well.
  5. Spread evenly in a mould and bake for 15 minutes.
  6. For the Green Tea Cheese Cake:
  7. Preheat oven at 150 °C.
  8. Take out the cream cheese and leave at room temperature for 30 minutes or until soft.
  9. In a mixing bowl with paddle attachment, beat cream cheese ,caster sugar and brown sugar until smooth and creamy.
  10. Add in sifted green tea powder and cake flour, mix well.
  11. Gradually add in eggs to mix and then follow by whipping cream.
  12. Pour the batter into the mould with biscuit base.
  13. Put the cake on a tray with water and bake for 60 minutes or until the center of the cake is firm.
  14. Allow to cool down and serve chill.
  15. For decoration dust Snow powder on top of cake next dust green tea powder as well.

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