Wednesday, March 23, 2011
I’ve purchased this square mini baking pan for a while but haven’t had a chance to put it to good use. In my mind, I’ve created recipes using this pan, recipes such as mini cheesecakes or individual quiches for future parties or gatherings (yeah, I day dream about food all the time! LOL). When I found out the theme on Dessert Wars for March, I couldn’t be happier! To celebrate St. Patty’s Day, the theme for March is GO GREEN! Matcha (Japanese green tea) is one of the flavor I’ve always wanted to incorporate into a cheesecake. While matcha might not be a popular ingredient in western desserts, it’s commonly used in Asian cuisines especially baked goods.
Japanese bakery shops are one of my favorite places to visit. They always infused western desserts with a unique twist of their own. I love Japanese bakeries especially their cakes. Japanese cakes are known for their moist, creamy, light and airy texture, and not overly sweet taste. This Matcha Mousse Cheesecake with Pistachio Crust is definitely a delightful creation that fits into all of the descriptions above. In addition to that, the pistachio crust certainly enhance the over all flavor and texture of the cake. This crust is crunchy and slightly crumbly with a lovely nutty and buttery flavor. I can’t wait to make these Matcha Mousse Cheesecake with Pistachio Crust again and serve them in our next family gathering.
If you haven’t check out the Virtual Bake Sale to benefit the Japan earthquake victims, please click here for more details. Thank you for those who helped spread the words or signed up to donate a baked good, or plan to bit on some products. I truly appreciate your help and supports.
For now, I need to hurry up and submit this recipe to Dessert Wars! It’s my first time participating their contest and I’m really excited about it. Look at the prize package for March below and you’ll know why. They do have many generous sponsors. If you have a wonderful recipe to share, jump right in for the fun. Be sure to read the rules here before you enter though.
The March prize package includes:
Whisk and cupcake necklace from Moon & Star Designs
Beanilla Sampler Pack of Vanilla Beans
Lenox Personalized Musical Cupcake
1,000 ideas for Decorating Cupcakes, Cookies & Cakes
Unlimited Layers: A Recipe for Turning Your Passion into Profits
Organic Valley $50 Gift Certificate
Organic Prairie $50 Gift Certificate
Theme Kitchen $50 Gift Certificate
BEKA Cookware Crepe Pan
***Update*** I’m so thrilled and honored that I’ve won the Dessert Wars contest for March. I enjoyed creating the recipe, making these treats and meeting other bloggers through Dessert Wars. Thank you for hosting such a fun contest. Click here to see the Winner Announcement post.
Matcha (green tea) Mousse Cheesecake with Pistachio Crust:
Makes: 24 (2-inch square)
For the crust:
1/4 cup unsalted shelled pistachios
1/2 stick unsalted butter, cut into small pieces
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cups all-purpose flour
For the Mousse: 3/4 cup heavy cream
3/4 cup powdered sugar (divided)
6 ounce cream cheese, room temperature
6 ounce mascarpone cheese, room temperature
3/4 teaspoon vanilla extract
zest of 1/2 lemon
1/2 teaspoon lemon juice
1 1/2 teaspoons unflavored gelatin powder, dissolved in 1 tablespoon cold water
1 tablespoons matcha powder (plus more for dusting)
3 tablespoons hot milk
Preheat oven 350F.
In a food processor, pulse the pistachios until finely ground. Then add in butter, pulse until butter becomes pea size. Add sugar, vanilla extract, salt and flour, process until incorporated and the dough is crumbly.
Using the bottom of a shot glass, press 1 tablespoon of dough over the bottom the baking pans (with removable bottoms). Bake the crust for 8 to 10 minutes or until golden brown. Let crust cool on a wiring rack.
Stir matcha powder and gelatin mixture into hot milk until completely dissolved. Let cooled.
In a stand mixer with whisk attachment, beat heavy cream until foamy, add 1/4 cup of the powdered sugar and beat until stiff peaks form. Set aside.
In the same mixer bowl with paddle attachment, beat cream cheese, mascarpone cheese and remaining powdered sugar until smooth. Add vanilla extract, lemon zest, lemon juice and matcha mixture and beat until well combined.
Fold whipped cream mixture into cream cheese mixture in 3 batches until well combined. Pour onto cooled crust and refrigerate for at least 2 hour or until ready to serve. Dust top with matcha powder right before serving.
This recipe is linked to:
Full Plate Thursday
Sweet Tooth Friday
Melt in your mouth Monday
Fresh Food Friday
Everyday Sister Sharing Sunday