Matcha Cheesecake + Blueberries & Cream

I love blueberries with green tea, I think it’s such a mellow and well-balanced pairing. I adapted Dorie Greenspan’s cheesecake recipe from her book, and changed it up quite a bit. I found hers slightly too sweet and salty, but texture wise, it was perfect for me- dense yet still fluffy..? And very creamy. Besides adding matcha powder and reducing the salt (I left the sugar amount as it was, as the bitterness of the green tea would need it) , I swapped the graham cracker crust for an oreo one. I just thought it’ll be a better crust for the green tea.

For an 8″ springform pan
1) Butter and line a springform pan and cover the base with 3 layers of foil. Preheat oven to 180ºC.

Oreo Crust
♡1 pack oreo cookies, cream removed
♡1 tablespoons sugar
♡55g unsalted butter, melted

1. Bash the cookies into crumbs, and mix with the sugar and melted butter.
2. Press into the base of the cake pan. I like to level the surface by pressing a slightly smaller cake pan into the one I’m using.
3. Bake in the 180ºC oven for 10 minutes

Matcha Cheesecake
♡600g cream cheese, at room temperature
♡160g sugar
♡1/4 teaspoon salt
♡1 1/2 teaspoons vanilla
♡3 eggs, at room temperature
♡215ml heavy cream
♡27g matcha powder

1. Beat the cream cheese with a stand mixer for 5 minutes.
2. Stream in the sugar and salt and continue beating for another 4 minutes until light and creamy.
3. Add eggs in 1 by 1 and then the vanilla.
4. Mix the heavy cream and matcha powder together. This will form a very thick paste. What I did was I thinned it with some of the cream cheese/egg mixture. When it’s slightly more liquid, pour this green tea “sludge” into the batter and beat it in. I do this so the matcha will be incorporated properly and won’t form lumps in the batter.
5. Bring water to a boil in a kettle and pour into a roasting dish larger than the cake pan, then place the cake pan in the bain marie.
6. Bake at 150ºC for 1 hour 15 minutes. The time varies according to your oven. It’s done when it jiggles only just slightly in the middle.
7. When baked, let it cool in the oven then chill in the fridge overnight. The texture improves after a few hours of refrigeration.

Blueberries & Cream

♡250ml cream
♡a handful of blueberries

1. Whip the cream to medium to stiff peaks and either simply spread it over the chilled cake or pipe it on. I chose the latter and piped it with a St Honoré tip.
2. Scatter blueberries over the cream.

 

Posted in Cakes, Cheesecake, Matcha, Tea | Tagged blueberries, cheesecake, , Green tea, matcha, oreo | Matcha Cheesecake + Blueberries & Cream

Apple + Earl Grey Frangipane + Caramelised Honey Glaze Tart

This tart is loosely based on a pear tart that we learnt in class a few weeks ago, but I’ve used apples instead of poached pears and flavoured the frangipane with loose earl grey tea leaves. Earl grey has such a lovely, fragrant flavour and I thought honey would pair well, so I drizzled some over about 10 minutes before I took it out of the oven so to slightly caramelise it.

Apples

♡4 medium sized eating apples. I used Cox Pippin because I had it at hand.

1. Peel, core and slice the apples to about 1/4cm thickness.

Pâte brisée
♡200g flour
♡100g butter, cold and cubed
♡5g sugar
♡5g salt
♡1 egg
♡1 tsp vanilla
♡10ml water

1. Rub in butter into flour until sandy
2. Whisk eggs with vanilla and water
3. Pour all the eggs into the butter/flour mixture and mix lightly until it forms a ball. In school, we “fraser” the dough a couple of times to properly incorporate the ingredients. Be careful not to overwork the dough, otherwise it’ll shrink. It’s not very important for this tart though since it won’t be baked blind, and the filling prevents it from shrinking.
4. Flatten into a disk, clingfilm, and chill in the fridge for at least 20 minutes to relax the dough.

Frangipane
♡115g softened butter
♡115g sugar
♡2 eggs
♡1/2 teaspoon vanilla
♡115g ground almonds
♡50g flour
♡1.5 tablespoon earl grey tea leaves, crushed slightly
♡honey
♡butter
♡caster sugar

1. Cream the softened sugar and sugar together and add the egg and vanilla in bit by bit. It may split and look curdled, you can try to bring it back together but don’t worry too much about it.
2. Add the ground almonds, flour and earl grey leaves, mix together.

Assembly & Baking:

1. Remove the pâte brisée dough from the fridge and roll out to 3mm thickness. Line the tin, and chill it with the overhanging dough untrimmed for 10 minutes.
2. After chilling, dock the bottom of the dough with a fork and trim the edges.
3. Spread the frangipane in the tart, making it level.
4. Arrange the apple slices on the frangipane in concentric circles.
5. Scatter pea-sized pats of butter over the apples and sprinkle on some caster sugar. This is just so the apples don’t dry out.
6. Bake at 190ºC for 35 minutes, then lower to 160ºC for another 12-15 minutes. In the last 10 minutes, drizzle some honey over the tart and place back in the oven to caramelise and for its flavour to permeate the apples.

Posted in Apples, Frangipane, Fruit, Tart, Tea | Tagged apple, earl grey, frangipane, , tart, tea | Apple + Earl Grey Frangipane + Caramelised Honey Glaze Tart