Matcha (Green Tea) Icebox Cheesecake

Green Tea "Icebox" Cheesecake

Have you ever made an icebox cheesecake? They’re actually quite easy and don’t require a finicky water bath. In lieu of eggs, the filling utilizes gelatin to help it set. The end results? Something quite light and fluffy that won’t leave you feeling too heavy at the end of the meal.

Green Tea "Icebox" Cheesecake

This particular icebox cheesecake is flavored with matcha– a finely ground green tea powder. It’s quite floral and has a slightly bitter taste which is why it pairs so well with the chocolate crust. Depending on the quality of the matcha that you use, you may want to add more than the recipe lists to oompf up the flavor.

My fam-bam are fans of green tea so we served big slices of this cheesecake with heaping scoops of green tea ice cream at our last Family Dinner. But if you prefer, you can serve it with dollops of fresh whipped cream or by itself.

Totally Oishii.

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Matcha (Green Tea) Icebox Cheesecake
Serve 8-10

Ingredients:

2½ cups chocolate cookie/wafer crumbs (I used Oreos)
1 cup + 1 heaping tablespoon sugar, divided
4 tablespoons melted butter
1¼ cups chilled heavy cream
16 ounces cream cheese, at room temperature
1 cup milk
1 tablespoon matcha (green tea) powder, more for dusting
2¼ teaspoons gelatin powder
¼ cup water

Preheat oven to 325 degrees F.

Cover a 10-inch springform pan with a light layer of cooking spray. Combine the cookie/wafer crumbs, 1 tablespoon sugar and butter until moistened and resembles the texture of wet sand. Press crumbs into an even layer on the bottom of the pan and up the sides. Bake for 10 minutes and allow to cool completely on a wire rack.

Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Set the whipped cream aside.

Using a clean bowl, whip the cream cheese using the stand mixer fitted with the paddle attachment until light and fluffy. Gradually add in the remaining sugar, stopping every so now and then to scrape down the sides.

Heat the milk until it is hot but not boiling. Whisk in the matcha until full incorporated. Turn the mixer with the cream cheese on low and slowly stream in the cooled milk mixture. Mix until just combined.

In a small bowl, bloom the gelatin in the water.

Gently fold the whipped cream into the cream cheese mixture. Fold until just combined. Add the gelatin and gently fold in. *If the gelatin has hardened, microwave for 10 seconds until it becomes liquid again before adding into the cheesecake mixture.

Pour the cheesecake filling over the cooled crust. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight.

Before serving, gently release the springform pan ring. Dust the top with additional matcha powder and serve.

Adapted from Dessert First

Show Stoppin’ Jell-O Shooters

Jell-O Shooters

I love the month of May. Not just because it’s my birth month (hint: this gal loves chocolates, camera accessories, and flip flops….) but because it usually is the trigger for a flood of celebrations—birthdays, weddings, anniversaries….parties galore!

Jell-O Shooters

And if you’re anything like me, I cannot go to a party without bringing something—a bottle of wine, dessert, flowers, etc. But let me tell you, whenever I show up with these little goodies, they’re an instant HIT!

Jell-O Shooters

Just take citrus of your choice and slice it in half. With a sharp pairing knife, run it along the inside of the fruit but do not cut through all the way. Use your fingers to gingerly and slowly pull out all the segments so that all that remains is the rind of citrus. I will warn you that this does take some time. I also find that lemons or oranges are easier to do but limes add such a pretty color pop!

After you’ve cleaned them out, place the citrus “shells” in a baking dish so that they’re snug against each other. Follow the directions to prepare the gelatin of your choice and carefully pour it into the shells. If you’re looking to make your shooters for adults, replace 1/2 of the cold water with chilled vodka and a few tablespoons of cointreau.

Refrigerate the filled citrus shells overnight and then carefully slice into wedges with a sharp knife when you’re ready to serve.

Jell-O Shooters

Whether you’re bringing them to an event or serving them at your own party, guests will LOVE them! Fact :)

And with that friends, Happy May and have a fantastic weekend!

Lychee Panna Cotta with Guava Gelée

Lychee Panna Cotta with Guava Gelée

I never realized how much I fancied Panna Cottas.

Which is strange really. I love crème brûlées, yogurts, custards. All very similar in texture.

Lychee Panna Cotta with Guava Gelée

But then I stumbled upon a few posts for panna cottas that were flavored with tropical fruits. And then it dawned on me. Why wouldn’t I love it?!

This Lychee Panna Cotta turned out so lovely. It had a nice lychee flavor that was subtle and slightly floral—and had a wonderful smooth texture. Since I used the lychee syrup when I pureed the fruit, I only added a tad of sugar and used whole milk.

Lychee Panna Cotta with Guava Gelée

I decided to up the “tropical ante” by pairing it with a Guava Gelée since I thought the two flavors would pair so well together. And the striking color from the guava was so pretty against the white panna cotta.

Lychee Panna Cotta with Guava Gelée

However, I might have been a tad overzealous when plating. I’d cut the Gelée amount in half and suggest only a spoonful of it next time as to not overpower the subtlety of the Panna Cotta.

But with that said, this would make a delightful treat on a warm sunny day. :)

Keep your eyes peeled for Friday’s post. It made me very happy to bake it—and best of all, Eat It!

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Lychee Panna Cotta with Guava Gelée

Serves 4-5

Ingredients:

Panna Cottta:
1 20-Ounce Can Lychees, in light syrup
¾ Tablespoon Unflavored Powdered Gelatin
2 Cups Whole Milk
¼ Cup Water
1 Tablespoon Sugar

Gelée:
4 Tablespoons Guava Paste
1 Tablespoon Honey
1 Tablespoon Lemon Juice
¾ Tablespoon Unflavored Powdered Gelatin
½ Cup Water, plus 2 Tablespoons

Prepare the panna cotta. Pour water into a small bowl and sprinkle the gelatin in. Allow the gelatin to bloom—about 5 minutes. In a food processor or blender, puree the lychees with the syrup until it is liquefied. Strain the liquids through a sieve. In a saucepan, add milk, sugar, and lychee liquid. Place saucepan over medium heat and stir until sugar is just dissolved but do not let it boil. Remove from heat and stir in the gelatin until dissolved. Allow the panna cotta mixture to cool for 10-15 minutes before pouring into glasses/serving bowls—dividing evenly. Place in the refrigerator and chill for 3 hours.

While the panna cotta is chilling, prepare the gelée. Pour 2 tablespoons water into a small bowl and sprinkle the gelatin in. Allow the gelatin to bloom—about 5 minutes. In a small saucepan on medium low heat, combine guava paste, honey, and ½ cup water. Stir and cook until the paste has melted and the ingredients have combined. Remove from heat and stir in the lemon juice and gelatin. Mix until everything is completely dissolved. Allow the gelée to cool to room temperature. Spoon or pour over the panna cotta that has been chilled for 3 hours. Return to the fridge and chill for an additional hour.