Recipes From Japan #73

in recipe •  2 years ago 

Recipes From Japan #73

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Mousse Cheesecake

Recipe Servings: 12
Preparation Period: 20 Minutes
Cooking Period: 15 Minutes
Total Cooking Period: 7 Hours and 21 Minutes


one (four ounce) package graham crackers
two tablespoons white sugar
three tablespoons unsalted butter
two tablespoons green tea powder
half cup warm water
two tablespoons unflavored gelatin
half cup cold water
two cups whipping cream
two (eight ounce) packages cream cheese
half cup white sugar
one teaspoon vanilla extract
quarter cup honey
two eggs


Blend the graham cracker crumbs with two tablespoons of sugar in a bleding bowl. Drizzle in the melted butter and blend till evenly moistened. Press into the bottom of a nine-inch springform pan lined with waxed paper; set aside.

Mix the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.

Beat the cream to stiff peaks; set aside. Whipped the cream cheese, half cup sugar, vanilla, and honey in a clean blending bowl. Whip in the eggs one at a time till evenly blended. Cook the gelatin mixture in the microwave till melted, about forty-five seconds. Whip the gelatin and tea into the cream cheese mixture, then flip in the beaten cream till smooth. Fill into the springform pan. Refrigerate seven hours to overnight before unmolding and serving.


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