Ingredients
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100 g Graham cracker or digestive biscuit
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60 g Butter
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200 g Cream Cheese at room temperature
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100 ml plain Yogurt
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100 ml Heavy Cream
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90 g Sugar
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2 Eggs at room temperature
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2 tbsp Corn starch
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2 tbsp + 1 tsp Matcha Green Tea powder
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Lemon juice, optional
Cooking Instructions
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1
Put cheese cloth or coffee filter in a colander and put 100ml of yogurt into it. Let the yogurt drain for about 6 hours.
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2
Preheat oven to 170C (340F). Place parchment paper in a 7 inch × 8 inch square pan. Crush crackers in a plastic bag. Put crushed crackers and melted butter in a bowl, and mix it. Put it into a square pan then press with your hand.
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3
Put softened cream cheese in a blender or food processor and turn on! Add drained yogurt, sugar and heavy cream and mix. Add eggs one at a time.
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4
Add corn starch and green tea and blend!
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5
Strain the mixture through a strainer and pour it into the pan. Bake in a water bath for 35 min to 40 minutes. Cool to room temperature and refrigerate at least 3 hours.
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6
Cut cheese cake into 14 to 16 pieces.
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7
Wrapping tips: wrap a cheese cake bar with wax paper. twist both ends of the paper.
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8
Enjoy!
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