This Gyokuro cheesecake makes an elegant dessert.
Perfect for any occasion, and pretty easy to make.
10 chocolate graham crackers
1/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/4 cup low-fat margarine, melted
3 pkg. (8 oz each) cream cheese, softened
3 eggs, lightly beaten.
1 1/4 cups organic sugar
1/4 cup cocoa (unsweetened powder)
3 tablespoons organic flour
3/4 cup non-fat plain yogurt
1/4 cup gyokuro tea
1 teaspoon matcha powder
non-stick cooking spray
Break the graham crackers into pieces, place in a food processor and process to crumbs.
Combine the graham cracker crumbs with the organic sugar and cocoa and mix well.
Add the low-fat margarine and stir with a fork to moisten the crumbs.
Spray a 9″ spring-form pan with nonstick cooking spray. Press the mixture onto the bottom of the spring-form pan. Bake in a preheated oven at 350 for 10 minutes.
Remove from oven and set aside. Adjust the oven temperature to 450 degrees.
In a large bowl, beat the cream cheese and eggs together. Add the organic sugar, cocoa powder and organic flour. Beat at medium speed until well blended. Add the non-fat plain yogurt, gyokuro tea and matcha and mix well.
Pour into the pan over the baked crust. Bake at 450 for 10 minutes.
Reduce the oven temperature to 250 and bake for 50 to 60 minutes. or until the cake is set in the center. Turn off the oven and let the cheesecake remain in the oven for one hour.
Remove from the oven and cool. Run a knife around the edge of the cake to release it from the pan. When the cake is completely cool, remove the side of the pan. Cake is best when chilled for at least 6 hours before serving.