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Add a photoShizuoka Prefecture, where I live, produces no less than 50% of the national crop of green tea. You can imagine the quality of green tea consumed in homes in our Prefecture!
Matcha, high quality green tea powder has increasingly become popular in cooking not only in Japan, but abroad.
It does make for a beautiful combination with cheese cakes!
Ingredientes
- Cream Cheese (Philadelphia style): 250 g
- Sugar: 90 g
- Eggs: 2
- Fresh cream: 100 ml
- Cornstarch: 1 large tablespoon
- Matcha: 1 nad a half large tablespoons
Direcciones
- -Preheat oven to 180 degrees Celsius
- Place a sheet of cooking paper inside the cake mold
- Bring the cream cheese to room temperature
- -Mix softened cream cheese with sugar and mix with a hand mixer. Next add eggs, one at a tim e and mix well.
- -Add fresh cream and mix well.
- Mix cornstarch and matcha, then sprinkle the mixture in a ârainâ over the cheese cake mixture and mix.
- Pour the mixture into baking mold.
- -Cook at 180 degrees Celsius for 40~50 minutes.
- Atfer having cooled the cake completely leave in refrigerator to chill probably before serving.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 241 | 66% |
| Total Fat 27.39g | 34% |
| Saturated Fat 15.45g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 226mg | 9% |
| Potassium 132mg | 4% |
| Total Carbs 26.05g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 24.61g | 16% |
| Protein 5.77g | 9% |
