Matcha/Green Tea Cheesecake
I made these yesterday! Yay. Finally! But I didn't use the exact amount of matcha needed in the recipe, thinking that matcha is too expensive and it might be too much, and may become bitter in the end. I trusted my instincts and used only a teaspoon of matcha.
I know that matcha has a strong flavor and I'm right. Once the cheesecake was baked and I opened the oven, the aroma of matcha already invaded my nose. It smelled really good.
I love matcha, when in Starbucks, I usually order Green tea frappe, I drink green tea when I'm sick and I love Green Tea Ice Cream (it comes second from my all-time favorite Mint Chocolate Chip).
But I shouldn't have unmolded the cheesecake right away though, it made the sides messy. I should've waited for it to cool down and set nicely (overnight) then unmold it.
My mom gave me a thumbs up yesterday while smelling the cake, she haven't tasted it yet since she went out today. So maybe later.
I tasted it this morning since I placed it in the fridge overnight. All I can say is that it is good. It's tart-y, green tea flavored cheesecake heaven. I love it!
I also made the crust by myself! Hehe.
Always remember- cheesecakes are baked in Baine-Marie (water bath) for even cooking. Always use a good gelatin when making no-bake cheesecakes.
I also have a can of blueberry Comstock here at home. My mom bought it weeks ago telling me to bake a cheesecake. So yeah, I might bake another cheesecake and it's my other favorite! Blueberry!
