Raspberries — Recipes — A Small Stove

Green Eggs & Ham?

I mean, come on Sam-I-Am, why couldn’t you have offered something that sounded more appetizing? Say, a green tea cheesecake & raspberries?

I guess Dr. Seuss knew what he was doing because that would not make a very long book.

“Do you like green eggs and ham?”
”Of course I don’t, Sam.”
”What about cheesecake??”
”… well duh”
Fin.

Matcha Cheesecake

Makes one 9-inch cheesecake

2 cups gingersnap crumbs*
1/3 cup sugar
¼ teaspoon salt
6 tablespoons unsalted butter, melted
3 cups (3 packages) full-fat brick cream cheese, at room temperature
1 ¼ cup sugar
3 tablespoons cornstarch
2 tablespoons Matcha powder
3 eggs, at room temperature
2 teaspoons vanilla
2/3 cup heavy cream
Fresh raspberries, for garnish

Preheat your oven to 350ºF and lightly grease the inside of a 9-inch springform pan with non-stick cooking spray. Wrap the outside of the pan with a large piece of aluminum foil so that the bottom, seam, and sides of the pan are covered and place into a large roasting pan.

In a small bowl, combine the gingersnap crumbs, sugar, salt, and melted butter. Press the crumb mixture into the bottom of your prepared springform pan and bake in the preheated oven for 8 to 10 minutes or until set and just slightly darker. Remove the pan from the oven and allow the crust to cool.

Meanwhile, in the bowl of your electric mixer fitted with a paddle attachment, beat one cup of the cream cheese, ½ cup of sugar, the cornstarch, and Matcha powder together on medium-low until creamy. Scrape down the sides of the bowl and add in the remaining cream cheese and sugar, mixing on medium-low and scraping down the sides of the bowl occasionally. Increase the speed of the mixer to medium and beat in the eggs one at a time followed by the vanilla. With the mixer running, add in the cream and beat just until completely blended.

Meanwhile, set the kettle to boil.

Gently pour the filling onto the cooled crust, place the cheesecake and roasting pan into the oven and carefully pour boiling water into the base of the roasting pan just so that it comes about 1-inch up the side of the springform pan. This allows the custardy filling of the cheesecake to bake gently and helps reduce the chance of cracks forming on top of your lovely cake.

Bake the cheesecake for 1 ¼ hours or until the edges of the cheesecake pull slightly away from the sides of the pan and the centre of the cake is just set. Cool the cake to room temperature then place it in the fridge to chill for at least 5 hours before serving.

When ready to serve, pop open the springform pan, garnish with fresh raspberries, and slice with a warm knife.

*Graham cracker crumbs will also taste wonderful