Cake, Batter, and Bowl

Mini Green Tea Cheesecakes

Desserts

I’m always a little amazed about how much forgotten stuff we find when we’re packing. Our small kitchen has been literally been overflowing with cooking/baking supplies and I just found a brand new mini cheesecake pan hidden behind my fondant tools on top of one of our cabinets – oops. I was determined to use it before we actually moved so I made these delightful little cheesecakes.

The crust is made of crushed gingersnaps and the cheesecake filling is flavored with green tea powder, or matcha, which I scored from HMart, but can also be bought online from amazon. I added a little almond extract as well, since I’ve been in love with the stuff lately, most recently when I made almond cream cheese frosting to top the ginger chiffon cupcakes filled with mango mousse I saw on Shannon’s blog. They were for a work wedding shower and so good (congrats Libby!). I topped my little cheesecakes with fun pieces of crystallized ginger. These are the perfect size and I will not be forgetting about this pan anytime soon!

Mini Green Tea Cheesecakes
Printable Recipe

Ingredients:
1 cup gingersnap cookie crumbs
2 tablespoons unsalted butter, melted
16 ounces cream cheese, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons matcha (green tea powder)
1/2 teaspoon almond extract
12 small pieces of crystallized ginger, for garnish

Directions:
Heat oven to 350˚F. Spray a 12-cup mini cheesecake pan with cooking spray. Mix gingersnap cookie crumbs and melted butter in a small bowl. Distribute evenly among the cups of the mini cheesecake pan and push down evenly with your fingers. Bake at 350˚F for 7 to 9 minutes or until set.

Reduce oven heat to 300˚F. Combine the cream cheese and sugar in a large bowl and beat on medium-high speed with a mixer for 3 minutes or until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Stir in matcha and almond extract. Pour into the cups of the mini cheesecake pans and bake at 300˚F for 20 minutes or until edges are set and middle is slightly wobbly. Garnish with crystallized ginger, if desired. Cool to room temperature, about 30 minutes. Place in the refrigerator for 2 hours or until chilled and remove from the pan. Makes 12 servings.

Nutrition: 238 calories, 16.7g fat, 0.2g fiber, 4.4g protein per mini cheesecake
Cost: $0.46 per mini cheesecake

Lemon Birthday Bars

What makes these birthday bars? The sprinkles! I just can't resist desserts covered in sprinkles, and sugar cookies with a nice thick layer of frosting are one of my favorite treats.  I recently decided to bake up some fun sprinkle covered sugar cookies with my...

Honey Sesame Cashew Brittle

I think I inherited my love of peanut brittle from my grandpa. My brother and I always gave him a few boxes of brittle for Christmas when we were growing up and I can’t see peanut brittle and not think of him! Whenever I’m in a gourmet candy shop I may peruse the...

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

Yep, another cake recipe! I finally broke out the canned pumpkin and the first thing I wanted to do was make pumpkin cupcakes with Nutella cream cheese frosting. I entered these decorated ones in our work Halloween baking contest today and didn’t win the prize...

Balsamic Strawberry and Goat Cheese Tarts

I’m sitting in Heathrow right now taking advantage of the free internet from Starbucks before we head to Vilnius via Helsinki in a couple of hours! I’m a planner by nature and usually take charge of organizing all the details of our vacations, but this time Apolinaras...

Chocolate Cherry Cupcakes

It’s been a couple months since we’ve had a lab birthday to celebrate, but I finally got the chance to whip up some cupcakes for our lab manager’s big day this week! I’m usually up pretty late when I undertake a baking project in the middle of the week, but this time...

Nutella Brownie Cups

So, I had this idea to make some Nutella mousse - slightly sweetened whipped cream mixed with a generous amount of chocolate hazelnut goodness. My original plan was to top some cute little brownie cups with it, but umm, by the time the brownies were cooled, there was...

Pineapple Ice Cream Sundaes

It’s my birthday tomorrow and I’m turning the big 3-0!  I'm not exactly sure how this happened so quickly, but I’m excited for the future and by the fact that Apolinaras promised to bring home my favorite carrot cake cupcakes from Petsi’s Pies! Speaking of birthdays,...

Banana Mascarpone Mousse Trifles

I’ve been on quite the popsicle kick lately. This unbearable heat wave means our oven hasn’t been turned on in weeks, so I haven't baked any desserts. My sweet tooth still needs to be satisfied though, and popsicles are just the perfect low calorie refreshing treat! I...