Tinny's Random Thoughts: April 2012

Monday, April 30, 2012

weekend stuff

caught up with some friends over the weekend

yum.. dessert at a cafe in burwood. big portions too

went back to an old hairdresser i hadnt seen in over a year

they moved to a bigger place in liverpool

hairloom J

21 Bathurst Street,

Liverpool NSW

02 9824 2299

greentea cheesecake

yum..

must try out this recipe

(Evan's Kitchen Ramblings)

recipe source - crave : cheese desserts to die for by mac woo & june lee

ingredients (makes one 18cm/7in round cake) :

for the biscuit crust :
95g digestive biscuits/graham crackers, crushed
1 tbsp light brown sugar (i used demerara)
50g butter, melted

for the filling :
45ml water
135g sugar
1 tbsp matcha powder
500g cream cheese, room temp
1/2 tsp vanilla extract
2.5 tbsp corn starch, sifted
2.5 medium eggs, lightly beaten
80ml whipping cream
80ml milk
80g dark choc, melted

directions :

1. to make the biscuit base, first wrap the outside of the removable base/springform tin with foil. combine together biscuit, sugar and butter then press firmly onto the base of the tin. refrigerate at least an hour before using.

2. to make the filling, warm together water and 55g sugar in a saucepan until the sugar has dissolved. add in matcha powder and whisk until smooth. set aside.

3. using an electric mixer, beat together cream cheese and remaining sugar until smooth and creamy then add in vanilla extract and corn starch. lower speed and add in eggs bit by bit until incorporated, then gradually add in whipping cream and milk until well mixed.
4. divide mixture into two equal portions then add in matcha mixture to one portion and dark choc into the other.
5. pour choc portion onto prepared crust then bake on 160C (320F) in a waterbath for 25-30 mins. remove from oven then carefully pour in the matcha portion, taking care not to disturb the choc layer.

6. return cheesecake to oven then bake for a further 45-55 mins or until the edges are set and center is slightly wobbly. turn off oven and leave cheesecake inside for 30 mins with the door closed. prop open oven door and leave it inside for another 30 mins. remove cheesecake from oven and let cool completely on wire rack.
7. refrigerate cake for at least 6 hours before unmolding. decorate as desired before serving.