Base crust: 100 g digestive biscuits
30 g unsalted butter,melted
Filling:
500 g cream cheese,softened at room temperature
80 g granulated sugar
3 eggs(beaten)
80 ml whipping cream
1 tsp pure vanilla extract
2 tsp all purpose flour
4 tbsp green tea powder
some hot water
Method:
1.Crush the biscuits in a zipper plastic bag to make crumbs for the base.Mix in melted butter.
2.Pour into a baking springform pan for cheesecake.With the back of a metal spoon,smooth the surface.Grease the side with melted butter.Refrigerate first while you make and prepare the filling.
3.Preheat oven to 170°C.
4.Mix the green tea powder with 4 tbsp of hot water until a thick paste formed.
5.Beat cream cheese in a large bowl until creamy.Add granulated sugar and beat with medium speed.
6.Add in beaten egg,slowly at a time.Beat until mixture turns soft and smooth.Add in vanilla essence.
7.Sprinkle all purpose flour on top and give a quick stir.
8.Now add in the green tea paste and mix till well combined.
9.Wrap bottom of springform pan with alluminium foil.Pour the cheesecake mixture in.Smooth the surface with a spatula and bang on the counter a few times.
10.Place into a deep baking tray and fill with hot water.
11.Bake for 15 minutes.Lower oven temperature to 120°C.Cover cake with alluminium foil and continue baking for 60-75 minutes.
12.Refrigerate cake after cool, overnight or at least 10 hours.
