The Baking Diaries since March 30th, 2011

green tea cheesecake with chocolate sponge in the centre

credits!

Recipe: makes 1 6 in cake and for the sponge a 27x20cm pan

Cheesecake:

60g crushed digestives

30g melted butter

140g cream cheese

120g cream

60g sugar

10g green tea powder

100g milk

3 gelatin sheet

Mix melted butter and crushed digestives together. Press in mould. Refrigerate

Beat cream until soft peaks. set aside

Heat milk in microwave (or in saucepan until simmer). Add green tea powder. Mix. set aside.

Beat cream cheese until smooth, add sugar, beat. Pour in green tea milk, beat. Fold in whisked whipping cream. Fold.

Prepare gelatin: soak gelatin in cold water until soft. Squeeze out water. Melt gelatin sheets in hot water, over simmering water. Pour into mixture, fold.

Pour half of mixture into cake mould, then place sponge in middle. Pour rest of mixture in. Chill 1 1/2 hrs.

Remove cake mould. Garnish as wish, or just dig in.

Sponge cake makes 1 6in cake

150g egg

65g sugar

20g milk

20g oil

54g four

baking powder 1/2 tsp

13g cocoa powder

Whisk eggs with electric mixer until foamy. Add sugar, beat until pale and yellow. Sift in flour, baking powder, cocoa powder. Fold. Pour in milk and oil. Mix. Pour into cake mould. Bake in 180C for 25 minutes. Cool. Slice a 1cm thick out of cake (6in diameter).

Cut into a smaller circle, around 4in, 5in, as you wish. as long as its smaller than 6in its fine.