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Arts & Entertainment

Green Tea Cheesecake

This no-bake cheesecake is quick, easy and... green. It is perfect for the holidays.

No-bake cheesecakes are very simple to make and have a much lighter texture than their "New York"-style counterparts. They are folded with whipped cream as opposed to being baked with eggs. These cheesecakes only have to refrigerate for 3 hours instead of overnight so you can make it the same day you serve it.

Most holiday desserts come in fall colors as well as white. This cheesecake makes a beautiful green addition. Serving it with raspberry sauce gives it a definite holiday twist. With its mousse–like texture, it offers a nice option to the other textures of pies and cakes.

Green tea powder can be used for many dessert items including green tea ice cream (of which I am sure everyone has experienced at the various hibachi grills around town) as well as smoothies, buttercream frosting, cookies and more. Of course, there has to be a mention of all the health benefits that experts say range from cancer fighting agents to helping your heart. I purchased my green tea powder, also known as matcha, at , the superb Japanese grocer on Peachtree Industrial Boulevard. 

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Green Tea Cheesecake

1.5 sleeves of Lorna Doone shortbread cookies of a 10 oz box

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3 Tbsp unsalted butter, melted

1 cup whipping cream

8 oz cream cheese, softened

½ cup sugar

2/3 cup whole milk

1.5 tsp green tea powder

2 tsp unflavored gelatin

2 Tbap water

Fresh raspberries, to garnish

Pour sugar into a food processor. Cover with a dish towel. (Sugar dust is very fine and can escape easily.) Whirl the sugar for a few minutes until superfine. Pour into a bowl and set aside. This step is important. Granulated sugar will taste grainy in this recipe.

Line the bottom of an 8-inch springform pan with parchment paper.  Place the cookies in a food processor and process to a fine crumb. Add melted butter and process until combined. Pour the cookies crumbs into the springform pan on top of the parchment paper. Use a flat bottom cup and press the crumbs into place. Refrigerate for 30 minutes. Line the sides of the springform pan with parchment paper. Cut two strips about 4 inches wide and place them like a ring on top of the cookie crumbs. This will keep the cheesecake from sticking to the sides of the pan.

Whip the whip cream until peaks form and set in refrigerator until ready to use. In a separate bowl cream the cream cheese until fluffy. Add the superfine sugar until combined.

Pour the milk into a small saucepan and heat to a boil. Immediately remove from heat so it won’t scald. Add the green tea powder. Whisk until completely incorporated with no lumps. If lumps persist, use the back of spoon and smashed them against the side of the pan.

Mix the gelatin and water in a small bowl until dissolves. Whisk into the milk. Make sure the gelatin is liquid when adding to the milk. If not, microwave it for a few seconds. If it is not liquified, it will not incorporate into the milk. Pour milk mixture into the cream cheese mixture and blend. Set the bowl in the refrigerator for about 20 minutes until almost set. Fold in the whipped cream and pour into prepared springform pan. Chilled for 3 hours. When ready to serve, release the springform pan girdle and gently slide the cheesecake using the bottom parchment paper onto a plate.  Gently remove the parchment paper ring holding up the sides. Serve with raspberry sauce.

Raspberry Sauce

1 – 10 oz box of whole frozen raspberry in syrup thawed

Pour the contents of the box into a blender and blend until smooth. Pour through a fine mesh strainer to remove the seeds. Discard the seeds and refrigerate the sauce until ready to use.

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