Green Tea and Red Bean Cheesecake

This is the cake that I've been looking forward to make for my friend's (who is a green tea lover) brithday since last year. If you are green tea lover, then you'll definitely love this cake. It is a biscuit-based cake with green tea light cheese filling on top of reb bean cheese filling, surrounding a sponge cake.

Biscuit Base

Ingredients:
11 pieces (around 180g) Digestive Biscuits
75g Butter

Method:

1. Crush biscuits in a plastic bag.
2. Allow butter to soften to room temperature and mix with crushed biscuit.
3. Spread and press the biscuit mixture over the base of a 9” cake tin. Put it in the freezer for about 1hour.

Sponge Layer

Ingredients:
75g Cake flour
1tsp Baking powder
1/2tsp Corn Flour
3 Eggs (separate)
30g Cold Water
1-1/2oz Corn oil
2oz Caster Sugar
1/2oz Caster sugar (for egg whites)

Method:

1. Sift cake flour, corn flour and baking powder together for at least 3 times.
2. Mix corn oil, sugar, egg yolks and cold water. Then fold in the flour mixture. Use a whisk to stir it until well- mixed.
3. Use high speed to beat the egg whites then slowly add in 1oz of sugar until stiff.
4. Mix the egg whites with the mixture in (2) until well-combined using a wooden spoon.
5. Pour batter into a 9” baking tin and bake at 165 degree C for 45mins.

Red Bean Cheese Filling

Ingredients:
150g Cream Cheese
60-70g Caster Sugar (depend on the sweetness of red bean paste)
40ml Milk
250g Red Bean Paste (Refer to Note)
250g Light Cream Cheese
8g Gelatin
70ml Hot Water
3 tbs Nestle Cream

Note: For the red bean paste, you could either cook it yourself or use the canned type. I recommend cooking on your own as you can choose the sweetness of it. Moreover, the canned red bean paste is normally very sweet. Click here for the recipe of red bean paste.

Method:

1. Beat cream cheese and sugar till thick. Scrap the side of the bowl clean and add mixture into the milk in two batches.
2. Beat light cream cheese. Add gelatin into water and dissolve gelatin.
3. Fold light cream cheese into cream cheese mixture and mix well. Then add in red bean paste and mix well.
4. Add in gelatin when it is warm.
5. Pour some of the filling onto the biscuit base and lightly place the sponge cake on top.
6. Pour the remaining filling and smoothen the top and refrigerate for 1 hour.

Green Tea Filling:

Ingredients:
250g Light Cream Cheese
100g Sugar
4 tsp Green Tea Powder
70g Hot Water
7g Gelatin
8g White Wine
3 tbs Nestle Cream

Method:

1. Dissolve gelatin in water. [Always add gelatin to hot water]
2. Dissolve green tea powder in a small amount of warm water [Just enough to dissolve the green tea powder]
3. Beat light cream cheese with sugar, add in white wine and gelatin mixture. Mix well.
4. Pour in the green tea filling onto the red bean cheese filling and smoothen the top. Refrigerate until harden.

For the wordings on top, I used green tea powder. While for the decoration, I used a ribbon wrapping around the side and white chocolate chips pressed into the green tea layer on top.