Chilled Green Tea Red Bean Cheesecake

Happy Mother’s Day!  A special cake to celebrate the great day.  Salute to mothers!

I suffered from intestine pain yesteray and still a bit today.  Dinner was skipped last night, just papaya milk smoothie.  The same for breakfast today.  But I added a piece of the new chilled green tea red bean cheesecake.  This is an adaptation from a blog at yahoo.  Sugar portion was trimmed.  It ended up good.  Slightly sweet red bean cheese along with biscuit, sponge cake and green tea mousse, 4 different textures all assimilated into one big enjoyment.  Yummy!  It is different from the baked green tea red bean cheesecake which has got more cheesy favour.  This one, more a mousse cake blended with a humble cheese portion.

Sponge cake
3 eggs    66g cake flour
60g sugar      22g butter, melted

Beat the eggs and sugar until thick and pale.

Fold in sifted flour gently and blend well

Add a portion of the egg mixture to the melted butter.  Mix well

Fold in melted butter and blend well

Bake in a preheated oven at 180°C for 20 minutes.

Invert the cake tin for a few minutes.  Trim the cake by removing around 1cm on each side.

Biscuit base
120g digestive biscuits
50g butter

Mix the digestive biscuits and melted butter

Lay the mixture evenly on the bottom of the cake pan

Refrigerate it for 15 minutes

Red bean cheese
120g cream cheese, softened at room temperature
45g sugar     
30g milk
200g red bean
200g cream
9g gelatin powder
39g water

Beat the cream cheese and sugar until smooth

Add the milk to the cream cheese in two batches and blend well

Blend in whipped cream

Followed by red bean

Add water to the gelatin powder.  Put it in a water bath to melt the gelatin

Mix the gelatin liquid with the red bean cheese mixture

Add a portion of the red bean cheese mixture to the biscuit bottom.

Lay the sponge cake on top

Pour in the rest of the red bean cheese mixture

Refrigerate the cake for 1 hour.

Green tea mousse
200g cream
70g sugar
12g green tea powder
10g gelatin powder
30g water

Mix the green tea powder and gelatin powder.  Add in water and mix well.  Melt it in a water bath.

Add sugar to the cream and whip till soft peaks form

Pour in the green tea gelatin mixture into the cream mixture

Pour the green tea mousse on top of the red bean cheese

Lift up the cake tin and let it fall on the table for 3 times to get the air out.  Refrigerate for 3 to 4 hours until set

Demould and sprinkle the top with anti-moist icing sugar

2 thoughts on “Chilled Green Tea Red Bean Cheesecake

  1. When you say cream, is that heavy cream? Can you clarify please?

    Also, does this cake need to be chilled at all times? I would want send a cake to my friend for his birthday, but don’t want it to melt or anything.

    Thanks! I look forward to trying out your recipe!

    1. I used normal whipping cream. I brought it to office with public transport. It’s about an hour away from the fridge. If your delivery is about the same or less time, then it should be fine. Hope it helps.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s