Ingredients

• For cheesecake filling: 4 tsp - green tea powder
• 550 gms - soft cream cheese
• 1/2 cup - sugar
• 1 cup - sour cream
• 3 - eggs
• 1 tsp - finely grated lemon zest
• 1 tbsp - cornstarch
• For plum compote: 12 fresh plums (remove seed and cut each half into 3 pieces)
• sugar to taste
• (start with 4 tbsp)
• 1 cup - water
• a pinch ground cinnamon
• vanilla bean
• zest of one orange.
• For the crumb base : 1.5 cups - cream cracker biscuits (crushed into crumbs)
• 1/2 cup - melted butter

How to Make Green Tea Cheesecake

• Preheat oven to 160 degrees C.
• Make a base by mixing together the cream cracker biscuit crumbs and melted butter.
• Prepare a ring by pressing the crumb mixture firmly into the bottom of the spring form tin.
• Beat cream cheese and sugar and cornstarch, add eggs slowly.
• Scrape sides of the bowl periodically down, to ensure proper mixing.
• Add sour cream and zests to the green tea paste, and add to the cheese mix.
• Pour it into the prepared ring and bake at 160 degrees C for approximately 35 minutes.
• Allow it to cool for 30 minutes, remove it from the ring and refrigerate.
• Serve it with a plum compote.
• For plum compote:
• Dissolve sugar and water, and simmer it.
• Add orange zest and plums, cook until it becomes just tender.
• Before serving, check the sweetness, add more sugar if required.
• Remove from the heat, add vanilla bean seeds and refrigerate.
• Serve with green tea cheesecake.