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10 Tips For Grilling Perfect Seafood
Grilled seafood can be a delightful culinary experience if done right. Many people shy away from seafood because they don’t know what to do with it. Seafood makes a tasty, healthy meal on the grill. Did you know most fish has less than half the fat...
Barbecue Beer Can Chicken
I cook lot of barbecue beer can chicken. It's really easy to make and it's always popular with my barbecue guests.
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Boneless Prime Roast Recipe
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Cookie Baking Tips
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Exploring World Flavours In The Comfort Of Your Own Backyard
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Fast Food Takes Its Place
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Give Me French Fries with that Shake
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The Demand for Apron Sinks -
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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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