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Basic Kitchen Safety
Basic Kitchen Safety Have you ever given any thought to keeping safe in your kitchen? Most people probably do not even give safety in their kitchen a second thought. You just go in there, make something to eat, clean it up, and that's it....
Cooking Tip
You open the cookbook and see a recipe title or a photo that tempts your taste buds. Then you start to read the recipe, realize the preparation is more difficult than you first thought, and put the book back on the shelf. Sound Familiar? Well...
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Ketchup dates back as far as 1600 AD when sailors traveling to China discovered a sauce made of soy or oysters called 'ketsiap'. This version quickly changed ingredients to include mushrooms, anchovies, shallots, and lemon peel. Then in the late...
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Gyokuro Cheesecake Recipe

This Gyokuro cheesecake makes an elegant dessert. Perfect for any occasion, and pretty easy to make.

Gyokuro Cheesecake

Ingredients
10 chocolate graham crackers
1/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup low-fat margerine, melted
3 pkgs. (8 oz each) cream cheese, softened
3 eggs, lightly beaten.
1 1/4 cups organic sugar
1/4 cup cocoa (unsweetened powder)
3 tablespoons organic flour
3/4 cup non-fat plain yogurt
1/4 cup gyokuro tea
1 teaspoon matcha powder
non-stick cooking spray

Preparation
Break the graham crackers into pieces, place in a food processor and process to crumbs.

Combine the graham cracker crumbs with the organic sugar and cocoa and mix well.

Add the low-fat margerine and stir with a fork to moisten the crumbs.

Spray a 9" springform pan with nonstick cooking spray. Press the mixture onto the bottom of the springform pan. Bake in a preheated oven at 350 for 10 minutes.

Remove from oven and


set aside. Adjust the oven temperature to 450 degrees.

In a large bowl, beat the cream cheese and eggs together. Add the organic sugar, cocoa powder and organic flour. Beat at medium speed until well blended. Add the non-fat plain yogurt, gyokuro tea and matcha and mix well.

Pour into the pan over the baked crust. Bake at 450 for 10 minutes.

Reduce the oven temperature to 250 and bake for 50 to 60 minutes. or until the cake is set in the center. Turn off the oven and let the cheesecake remain in the oven for one hour.

Remove from the oven and cool. Run a knife around the edge of the cake to release it from the pan. When the cake is completely cool, remove the side of the pan. Cake is best when chilled for at least 6 hours before serving.

About the Author

Eric Newman is an author for Teanobi.com. All articles may be used and reprinted as long as they have an active link at the bottom pointing to http://www.teanobi.com with the anchored text: Teanobi - Green Tea

 

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