Green Tea Cheesecake Tarts Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.
• Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

Steps:

• 1. For cake:
• 2. Preheat oven to 375°F.
• 3. In a food processor, chop cookies to a fine texture and add butter. Process until mixture is mealy and the butter is incorporated.
• 4. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan.
• 5. Place pan in oven and 'blind bake' for 20 minutes. Remove from oven and allow to cool.
• 6. Reduce oven to 325°F.
• 7. Wrap outside of pan tightly with several layers of heavy-duty foil.
• 8. Using a stand mixer, beat cream cheeses, food coloring and sugar until smooth.
• 9. Add eggs 1 at a time, beating until incorporated after each addition.
• 10. Beat in green tea until smooth. Pour batter over prepared crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of spring-form pan.
• 11. Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature.
• 12. Refrigerate uncovered overnight.
• 13. For Sauce:
• 14. Mix cornstarch and water and create slurry. Place raspberries, Chambord and sugar in a small saucepan, over medium heat, stirring constantly, cooking until berries burst.
• 15. Slowly add slurry, stirring constantly, as mixture thickens to a paste consistency. Remove from heat and allow to cool slightly.
• 16. Add vodka and lemon juice and stir until the consistency of warm honey. Add additional Chambord as necessary.
• 17. Service:
• 18. Cut around pan sides to loosen cake; remove sides. Cut cake into wedges. Spoon syrup onto plate and set cake wedge onto plate. Garnish cake with some blackberries, raspberries and mint.

Steps:

• 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.

Steps:

• Crush the cereal.
• Put in a medium bowl and add the sugar.
• Melt the butter and combine with the dry ingredients.
• Mix well.
• Cover the bottom and sides of your cake pan evenly with the crust mix (this recipes makes enough to fill a 9 inch cake pan, give or take).
• Refridgerate while you make the filling.
• Preheat the oven to 350°F.
• In a large bowl or food processor, beat the cream cheese until it starts to get fluffy (a food processor or electric mixer is easiest).
• Add the remaining incredients and beat until it's fully mixed and there are no remaining clumps.
• Pour the filling into the cake pan with the crust (depending on the shape and depth of your pan, you may end up with a little left over). Note that the cake has a tendency to puff up while cooking.
• Cook for 1 hour and 15 minutes or until the surface is lightly browned.
• Take the cheese cake out of the oven and allow it to cool.