Green Tea Cheesecake Betty - Yield: 10 servings
• 8 ounces vanilla wafers, graham crackers, or ginger snaps
• 1/2 stick (2 ounces) unsalted butter, melted
• 2 packages cream cheese (or 1/3 less fat Neufchatel “cream” cheese), room temp
• 3/4 cup sugar
• 4 eggs, separated, leave them to come to room temperature for half hour
• 1/2 cup 2% low fat evaporated milk)
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• zest of one lemon
• 3 tablespoons all purpose flour
• 1 tablespoon + 1 teaspoon Japanese green tea powder (or 1 tablespoon + 1 teaspoon finely ground green tea from about 5 tea bags)
• 1 -2 drops green food coloring - optional
• Fresh raspberries for garnish.
Method of Preparation:
Preheat oven to 325⁰ F.
Crumb cookies either in food processor or place in plastic bag and roll to crumbs with rolling pin. Add melted butter and work till crumbs start to clump slightly. Press crumbs firmly in bottom and partly up sides of 9” spring form cake pan that has 1 or 2 layers of heavy duty foil wrapped around bottom and up side. Set aside.
Separate eggs. Beat egg whites to just barely stiff peaks, but not dry. Set aside.
In the bowl of a mixer or food processor, mix the cream cheese, sugar, egg yolks, evaporated milk, extracts, and lemon zest till smooth.
Add the 3 tablespoons flour and green tea powder and mix well.
Slowly fold in 1/3 of the egg whites to lighten batter. Carefully fold in remaining egg white till well incorporated but do not over mix. Pour mixture into prepared spring form pan.
Place pan in a roasting pan and pour enough hot water in the roasting pan to come half way up the spring form pan being careful not to get any water in the cheesecake.
Bake in oven about an hour until cake is set but center moves ever so slightly when pan is gently shaken.
Remove spring form pan from roasting pan. Let cool in pan. Gently run knife around th perimeter of cake. Remove outer ring of pan.
Serve chilled or at room temperature. Garnish with raspberries.