The weather getting cooler here and can see most of the trees on the street changing their leaves from green to red then to brown or yellow. It was so beautiful in the early autumn, I love the moment when I sent my son to school, feeling the breeze from the gentle wind, and tree shredding the beautiful red leaves. Now, it is just cold and most of the trees are left with half bald tree stem! My body still need time to adapt as I'm starting to cough again...
This bake was done early last week, the dense texture of the cheesecake was good, I love the mild green tea tastes that come in the end of the bite. Unfortunately, I forgot to place the baking paper around the cake pan make dislodging the cheesecake nearly impossible. Anyway, when I was done with the dislodge, the edge of the cake is with an ugly curled :(
I'm submitting this post to Aspiring Bakers #30: It's Tea Time! (April 2013) hosted by Food Playground.
60g or 10 pcs of biscuits
20g unsalted butter, melted
Green Tea filling:
320g cream cheese
70g sugar (used 50g if you don't want it to be too sweet)
70g sour cream (used thickened cream)
80g butter, soften
15g corn flour
8g greentea powder
1. Place biscuit in a plastic bag and crash it into small crumbles, stir in the melted butter.
2. Place the baking paper in the cake pan and add in the biscuit crumbles. Press down the biscuit to the cake pan.
3. Double boil the cream cheese and sugar in a big bowl, until the sugar is melted and mix well with cream cheese. Take the bowl away from the heat, add the egg, one at a time. Mix well.
4. Gradually add in the thickened cream, butter and corn flour. Stir well. Add in green tea powder.
5. Sieve the batter and pour in the sieved batter to the cake pan.
6. Prepare the water bath, place the cake pan in the water bath. Bake at 120C for one hour.
7. When the cake is done, take out from the oven and let it cool down before put in the fridge. Dislodge the cake only when the cake is harden.