Adapted the recipe in the previous post to make this 3 layered Green Tea, Vanilla & Chocolate Cheesecake. A friend made a similar 3 layered cheesecake for a birthday before so I decided to try making it myself since I had the ingredients I needed.
Green Tea, Vanilla & Chocolate Cheesecake
1 1/2 cups digestive biscuit crumbs
80g melted butter
500g of Cream cheese, softened
3/4 cups sugar
2 teaspoons vanilla essence
5 tablespoons sour cream/Greek yogurt
50g of melted chocolate
1 1/2 tablespoons Green tea powder
Grease a 9″ springform pan with either butter or oil. Line the bottom of the pan with baking paper, line the sides as well if you like. By greasing the sides, the baking paper will stick to the pan easily.
A regular cake tin can be used as well. Line instead with aluminium foil and leave excess foil at the sides so that the cake can be lifted out of the tin. If lining with aluminium foil, the pan does not need to be greased beforehand.
Melt butter in a microwave oven and mix with crumbs. Mix until the crumbs get darker (wet) and is mixed evenly. If the mixture feels dry, add more melted butter. Pour mixture onto the lined springform pan and compress the crumbs. I used an excess piece of baking paper and pressed the crumbs down with my hand.
Preheat oven to 180 degrees Celcius.
Cream softened cream cheese with sugar. Add in sour cream/yogurt and vanilla essense. Cream until the mixture is well mixed. Add in eggs one and a time and just mix until the egg and existing mixture is combined; avoid overbeating.
Melt chocolate either in the microwave or double boiling. I melted the chocolate in a large ceramic bowl and added 1/3 of the cheesecake mixture into the bowl. Mix well and pour first layer into the cake tin. Shake the cake tin gently and make sure the mixture is spread out evenly.
Next, scoop out 1/3 of the plain (vanilla) cream cheese mixture on to the pan, ensuring it is spread out evenly as well. Then add the green tea powder into the rest of the cream cheese mixture. Mix well and pour into the tin.
Bake for 25-30 minutes until the cake is set. Let the cake cool before putting it into the refrigerator. Refrigerate the cake for at least 4 hours before serving. Use a butter knife or something similar to go through the sides of springform pan before opening the springform. It will prevent the cake from cracking from the opening of the springform.
It really tasted divine. There were some small cracks in the cake but it don’t matter when the cakes so delicious. I used leftover milk chocolate chips and the richness of the the chocolate really did wonders. The cake actually didn’t adhere to the crust that well as you can see from the photo; the cake is crustless. However, after removing more slices out of the tin, the crust came out with the rest of the cake.