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This is one of my favourite baked cheesecake recipes. It has a crunchy hazelnut base, a layer of black sesame filling, a layer of green tea filling, a green tea powder on top and it doesn’t feel very rich like some cheesecakes are. I’m so glad I found this recipe on Oh Sweet Day, who has some amazing looking recipes that I can’t wait to try too.

Green Tea & Black Sesame Cheesecake (by Oh Sweet Day)
Makes: One 8-inch Cake
Preparation Time: 10 minutes
Cooking Time: 1 hour 40 minutes
Passive Time: 1 hour plus overnight

Ingredients
Hazelnut Shortbread Crust
150g Hazelnuts, Toasted
85g Unsalted Butter (Cold), Cubed
125g Plain Flour
75g Caster Sugar
3/4 tsp Salt

Green Tea & Black Sesame Cheesecake
450g Cream Cheese, Softened
210ml Sour Cream, Room Temperature
180g Caster Sugar
1 tbsp Vanilla Extract
2 Large Eggs, Room Temperature
4 tbsp Matcha Green Tea Powder (27g)
45g Black Sesame Powder

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Method
1. Preheat oven to 175°C. Grease and line an 8-inch spring form pan.
2. Roughly chop the hazelnuts and then add to the food processor.

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3. Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.

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4. Place the crust mixture into the lined spring form pan and press the mixture onto the bottom of the pan so it is all combined. Bake the crust for 15 to 18 minutes or until just browned. Set aside to cool. Turn the oven temperature down to 145°C.

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5. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.

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6. Add in the eggs one at a time. Mixing until just combined before adding the next egg. Blend for another 2 minutes until well combined.

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7. Divide the batter into two equal portions. Add two tablespoons of the matcha green tea powder to one and black sesame powder to the other. Mix until well combined.
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8. Pour the black sesame batter into the pan. Then pour the green tea batter on top.

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9. Position the rack in the centre of the oven and place the cheesecake on it. In a shallow pan, fill it with water and place it on the lower rack in the oven. Bake for an hour, or until the edges of the cheesecake are puffed but the centre is wobbly and wet looking. Turn off the oven with the door slightly ajar and leave the cheesecake in the oven to cool completely. This may take at least an hour. Remove from the oven and chill in the fridge overnight.

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10. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
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Green Tea & Black Sesame Cheesecake
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Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Green Tea & Black Sesame Cheesecake
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Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Ingredients
Hazelnut Shortbread Crust
  • 150g HazelnutsToasted
  • 85g Unsalted Butter (Cold)Cubed
  • 125g Plain Flour
  • 75g Caster Sugar
  • 3/4tsp Salt
Green Tea & Black Sesame Cheesecake
  • 450g Cream CheeseSoftened
  • 210ml Sour CreamRoom Temperature
  • 180g Caster Sugar
  • 1tbsp Vanilla Extract
  • 2 Large EggsRoom Temperature
  • 4tbsp Green Tea Powder
  • 45g Black Sesame Powder
Servings: 8-inch Cake
Units:
Instructions
Hazelnut Shortbread Crust
  1. Preheat oven to 175°C. Grease and line an 8-inch spring form pan.
  2. Roughly chop the hazelnuts and then add to the food processor.
  1. Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.
  2. Place the crust mixture into the lined spring form pan and press the mixture onto the bottom of the pan so it is all combined. Bake the crust for 15 to 18 minutes or until just browned. Set aside to cool. Turn the oven temperature down to 145°C.
Green Tea & Black Sesame Cheesecake
  1. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.
  2. Add in the eggs one at a time. Mixing until just combined before adding the next egg. Blend for another 2 minutes until well combined.
  3. Divide the batter into two equal portions. Add two tablespoons of the matcha green tea powder to one and black sesame powder to the other. Mix until well combined.
  4. Pour the black sesame batter into the pan. Then pour the green tea batter on top.
  5. Position the rack in the centre of the oven and place the cheesecake on it. In a shallow pan, fill it with water and place it on the lower rack in the oven. Bake for an hour, or until the edges of the cheesecake are puffed but the centre is wobbly and wet looking. Turn off the oven with the door slightly ajar and leave the cheesecake in the oven to cool completely. This may take at least an hour. Remove from the oven and chill in the fridge overnight.
  6. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
Recipe Notes

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  • Instead of pouring the green tea batter on top of the black sesame layer. You can try dolloping the green tea mixture and use a knife to swirl the green tea around.
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I have this slight obsession on how many different desserts I could add green tea to. I haven’t come close to what I want to achieve yet, slowly but surely I’ll be finally satisfied! I found this recipe from Anncoo Journal for a lovely green tea (matcha) milk pudding, it isn’t as heavy or rich as a panna cotta would be since it doesn’t use cream and I recommend using full cream milk instead of a low fat option just because it kinda needs that slight richness to it.

Green Tea Pudding (from Anncoo Journal)
Serves: 3-4 people
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Passive Time: at least 2-3 hrs

Ingredients
2 1/2 tsp Green Tea Powder
40g Sugar
300ml Milk
2 1/4 tsp Gelatin Powder
2 tbsp Water
Cooked Sweet Red Beans (Optional)

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Method
1. Add the water to a small bowl, and then add in the gelatin powder and allow it to soak.

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2. In a small saucespan, add the milk, sugar and green tea powder and cook under medium heat until almost to the boil.

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3. Lower the heat, and then add in the soaked gelatin and mix until the gelatin has completely dissolved then remove from heat.

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4. Strain the mixture if necessary and then pour into moulds and allow to cool. Place in the refrigerator to set for a few hours before serving. Optional: Serve with cooked sweet red beans.

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Green Tea Pudding
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Light, refreshing green tea pudding!
Prep Time
5minutes
Cook Time Passive Time
20minutes 2-3hours
Prep Time
5minutes
Cook Time Passive Time
20minutes 2-3hours
Green Tea Pudding
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Rate this recipe!
Light, refreshing green tea pudding!
Prep Time
5minutes
Cook Time Passive Time
20minutes 2-3hours
Prep Time
5minutes
Cook Time Passive Time
20minutes 2-3hours
Ingredients
  • 2 1/2tsp Green Tea Powder
  • 40g Sugar
  • 300ml Milk
  • 2 1/4tsp Gelatin Powder
  • 2tbsp Water
  • Cooked Sweet Red BeansOptional
Servings: people
Units:
Instructions
  1. Add the water to a small bowl, and then add in the gelatin powder and allow it to soak.
  2. In a small saucespan, add the milk, sugar and green tea powder and cook under medium heat until almost to the boil.
  3. Lower the heat, and then add in the soaked gelatin and mix until the gelatin has completely dissolved then remove from heat.
  4. Strain the mixture if necessary and then pour into moulds and allow to cool. Place in the refrigerator to set for a few hours before serving. Optional: Serve with cooked sweet red beans.
Recipe Notes

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  • Add in more green tea powder if you prefer your pudding to be a bit more intense in flavour!
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On Groupon we found an offer for discounted vouchers basically e.g spend $20, receive $30 worth so we thought it was a good incentive to give Movenpick in Box Hill a try. The Movenpick brand of Ice cream I believe originated from Switzerland and I recall the first time coming across a Movenpick store was in Harbour Town, Docklands. However, that store has since been closed and I never did get a chance to try their ice creams, however tempting it was.

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Now with the vouchers, we wanted something of a snack and so we ordered the waffles with chocolate flakes and syrup. One of my better experiences having waffles was in Theobroma Chocolate Lounge at Spencer St and those were beautifully crispy but so light and fluffy inside with the sweet, chocolately goodness on top. Unfortunately, the waffles made (?) here are soft and possible frozen and reheated or just not cooked long enough to give it a crunch. It is very soft and almost doughy, and if it didn’t have the amount of syrup and chocolate flakes I don’t think it would have gone down all that well to be honest.

The ice creams were also a little lacklustre, the Espresso Coffee one was actually quite nice with a strong coffee hit but it was extremely sweet. The Maple Walnut scoop on the other hand was just overall very average but I guess the plus was the walnuts as that added crunch however for what seems like a premium Ice creams store, the ice cream flavours that we ordered didn’t really leave a good impression at all and I don’t have that high of expectations for ice cream in general.

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The Green Tea Smoothie I found was actually very nice, sweet but the matcha flavour comes through exceptionally well. I quite enjoyed the smoothie but it is rich and very sweet.

Impressions

Unfortunately, I found Movenpick to be underwhelming and considering it is a dessert store, the desserts really weren’t that great all things considered and I’d probably even just go to a Wendy’s if I had to choose based on value for money. A bit of a shame.

Movenpick Boxhill on Urbanspoon

Movenpick Box Hill

Shop 53A
1 Main St Box Hill, VIC 3128
(Near the Commonwealth Bank Box Hill branch)

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