luglio 6, 2009
At last Claudia has finished her high school exams, and now she can start to built up her own future. She can choose between a lot of different opportunities, she can decide what to become, where to commit herself… I firmly belive that, whatever she will choose, her choice will be made with awareness and responsability. I still look at her as a timid little thing, as my sweet young sister, but she is now a grown up girl, strong and self-confident, she has got her own personality, ideals, goals and a radiant smile! I’m so proud of her, so, Claudia, this cheesecake is for you, green as hope is green and light and fresh as you are!
::::: MATCHA JAPANESE CHEESECAKE :::::
The japanese cheesecake you find in Cavoletto’s website is one of our favourite desserts: I have made it, and made it and then made it again because it is reliable, light and you can renew it every time with a different topping.
I also noticed on Babette‘s website a matcha version, and I was eager to try it… but, oh my God, don’t ask for matcha in my little town!! Matcha? what is matcha? Luckily you can always rely upon good friends, so my friend Babs has gifted me with a little box, with matcha and cardamom inside! Glorious moment!! I had to experiment something with my matcha, so waiting to try matcha pannacotta and open to any of your suggestions, I made a matcha japanese cheescake.
- sheep ricotta (fresh cheese, as cottage cheese), 250gr
- eggs, 6
- caster sugar, 150gr
- halk skimmed milk, 100ml
- plain flour, 60gr
- maize flour, 20gr
- butter, 50gr
- lemon juice, 1 tablespoon
- baking powder, 1/2 teaspoon
- matcha tea, 2 teaspoons
Mix ricotta cheese with milk, melted butter and matcha tea until you have a soft green cream. Add flour, maize flour and egg yolks, stir well and set aside.
In a large bowl, whip egg white with baking powder, until they form soft peaks. Add little by little the sugar, keep on whipping until the egg whites are glossy and firm. Mix gently white eggs and cheese cream and pour the mixture into a 26cm diameter mould with baking paper.
Set the mould into a larger baking tray with some water in it (2 cm are enough) and bake fot 1 houre and 10 minutes in a preheated oven (160°C). Leave to cool and serve plain or with some icing sugar or matcha powder. The flavour is gentle but persisiting and lingering, it is absolutely worthy of a try!