Green Tea Mousse Cheesecake
Green Tea Mousse Cheesecake takes about 7 hours and 21 minutes from beginning to end. For $1.98 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains roughly 11g of protein, 48g of fat, and a total of 624 calories. If you have graham crackers, unsalted butter, gelatin, and a few other ingredients on hand, you can make it. This recipe is liked by 51 foodies and cooks. It is brought to you by Allrecipes. With a spoonacular score of 21%, this dish is rather bad. Similar recipes include Green Tea Cupcakes With White Chocolate Mousse, Green Tean And Chocolate Cheesecake, and No-Bake Green Tea Tofu Cheesecake.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 1 minutes
Ingredients:
2 (8 ounce) packages cream cheese, at room temperature
2 eggs
2 tablespoons unflavored gelatin
1 (4.8 ounce) package graham crackers, crushed
2 tablespoons green tea powder (matcha)
1/4 cup honey
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup warm water
1/2 cup cold water
2 cups whipping cream
1/2 cup white sugar
Equipment:
mixing bowl
springform pan
microwave
Cooking instruction summary:
Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside. Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside. Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving. Kitchen-Friendly View
Step by step:
1. Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl.
2. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
3. Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
4. Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth.
5. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.
Nutrition Information:
covered percent of daily need
