CHEESECAKE - Matcha Rare Cheesecake

By Aemelia

Ingredients

• 50 g Butter (soft)
• 80 g Graham crackers
• A pinch of salt
• 70 g Sugar
• 5 g Gelatin
• 2 tsp Matcha (Japanese Green tea powder)
• 150 ml Whipping cream
• 200 g Cream cheese
• 100 g Sour cream
• 20-27 Sweeten boiled kidney bean (plus more for decorating)
• Dark chocolate for decorating

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Crush the cracker with the rolling pin.

In a medium bowl, stir together the graham cracker crumbs, salt and butter until blended.
Divide the mixture among the mini cheesecake tin and, using your fingers, pat it into an even layer in the bottom of each cup. (If using 15x15cm pan with removable bottom just pat the entire cracker into the bottom of the pan).
Refrigerate for 30 minutes, until firm.

Bloom the gelatin in cold water for 3-5 minutes.
Put the gelatin in the microwavable small bowl with 1tbsp of water, heat in the microwave for 20seconds, stir to melt the gelatin, set aside.

Beat the cream cheese with sugar until smooth (you can warm the cream cheese by place the bowl over the hot water to warm it, so the cheese will be smooth). Add the sour cream and whipping cream, stir to combine.

Spoon about ½ cup of the batter into a small bowl, sift the green tea over it, and stir until fully combined.

Pour the green tea mixture back into the cheese mixture, stir then add the gelatin, and stir until fully combined. Pour the batter into a jug (or you can pour the batter directly into the prepared pan).

Pour the batter half way, then place the sweeten kidney bean over the batter, then cover with the rest of the batter, smooth the surface.
Chill for 2 hours, until firm.