Green Tea-Cherry Cheesecake
15 min
Medium
Here is what you need
Ingredients
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- 4 capsules of Ristretto Decaffeinato (4 x 40 ml).
For the whipped cream:
- 150 ml whole whipping or pouring cream
- 1 vanilla bean.
For the recipe:
- 8 g gelatine
- 200 g whole-wheat digestive biscuits
- 70 g small-flake (“quick”) oatmeal
- 90 g melted butter
- 300 ml whole pouring cream
- 600 g cream cheese
- 10 g green tea powder
- 100 g granulated
- sugar
- 1 can Amarena cherries in syrup.
- Blender
- A mould
- Baking paper
- Saucepan
- Large Bowl
Materials
- Blender
- A mould
- Baking paper
- Saucepan
- Large Bowl
How to make !
- Soak the gelatine in cold water.
- Crumble the biscuits in a blender and mix them with the oatmeal and melted butter. Butter a removable, 18cm-diameter mould and line the bottom with baking paper. Pour the mixture into the mould, press down with fingers to compact it and smooth the surface. Refrigerate.
- Heat 50 ml of pouring cream in a saucepan, remove from heat and add the drained gelatine. Whip the remaining cream (for the recipe) into whipped cream, adding the sugar as soon as cream begins to stiffen. In a large bowl, pour the cream cheese, gelatine-cream mixture, green tea, and whisk together. Gently fold in the whipped cream.
- Place a layer of drained Amarena cherries in the mould, on top of the shortbread base, covering the base well. Pour the cream-cheese mixture onto the cherries, smoothing down well. Cover the mould with plastic wrap and refrigerate overnight before unmoulding. Serve with the remaining cherries.
- Whip the cream (for the whipped cream) with the vanilla bean seeds for the whipped cream topping.
- Serve with an Espresso-style Ristretto Decaffeinato (40 ml) and top each cup with 1 tsp. vanilla whipped cream.
Recommended Nespresso coffees
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Green Tea-Cherry Cheesecake
- 15 min
- Medium
Materials
- Blender
- A mould
- Baking paper
- Saucepan
- Large Bowl
Recommended Nespresso coffees
Ingredients
- 4 capsules of Ristretto Decaffeinato (4 x 40 ml).
For the whipped cream:
- 150 ml whole whipping or pouring cream
- 1 vanilla bean.
For the recipe:
- 8 g gelatine
- 200 g whole-wheat digestive biscuits
- 70 g small-flake (“quick”) oatmeal
- 90 g melted butter
- 300 ml whole pouring cream
- 600 g cream cheese
- 10 g green tea powder
- 100 g granulated
- sugar
- 1 can Amarena cherries in syrup.
Inspirations
How to make !
- Soak the gelatine in cold water.
- Crumble the biscuits in a blender and mix them with the oatmeal and melted butter. Butter a removable, 18cm-diameter mould and line the bottom with baking paper. Pour the mixture into the mould, press down with fingers to compact it and smooth the surface. Refrigerate.
- Heat 50 ml of pouring cream in a saucepan, remove from heat and add the drained gelatine. Whip the remaining cream (for the recipe) into whipped cream, adding the sugar as soon as cream begins to stiffen. In a large bowl, pour the cream cheese, gelatine-cream mixture, green tea, and whisk together. Gently fold in the whipped cream.
- Place a layer of drained Amarena cherries in the mould, on top of the shortbread base, covering the base well. Pour the cream-cheese mixture onto the cherries, smoothing down well. Cover the mould with plastic wrap and refrigerate overnight before unmoulding. Serve with the remaining cherries.
- Whip the cream (for the whipped cream) with the vanilla bean seeds for the whipped cream topping.
- Serve with an Espresso-style Ristretto Decaffeinato (40 ml) and top each cup with 1 tsp. vanilla whipped cream.