We, Japanese people call Cheese Cake Bars 'Stick Cheese Cake'.
It's easy to cook and good for the gift.
This time, I substitute drained Yogurt for Sour cream to reduce calories. (It's time to start slimming up to get ready for summer!)
Here is my recipe.
*Ingredients* 14 to 16 bars (7 inch × 8 inch square pan)
100g Graham cracker or Digestive biscuits
200g Cream Cheese (room temperature)
100ml Plain yogurt
100ml Heavy cream
2 Egg (room temperature)
2 tbsp Corn Starch
2 tbsp + 1 tsp MATCHA Green Tea powder
(Lemon juice only if you desire)
Put Cheese cloth or Coffee filter in a colander. Put 100ml of yogurt into it. Let the yogurt drain for about 5 hours in the refrigerator.
Preheat oven to 170C (340F). Place parchment paper in a square pan.
1. Crush cracker in a plastic bag. Put crushed cracker and melted butter in a bowl, and mix it. Put it into square pan.then press with your paw.
2. put softened cream cheese in a blender or food processor. then switch on! add drained yogurt, sugar and heavy cream. then mix. add 1 egg at a time.
3. Add Corn starch and green tea. and blend!
Strain the mixture through a strainer, Pour it filling into a pan. bake in a water bath for 35 min to 40 minutes.Cool to room temperature, Refrigerate at least 3 hours.
Cut cheese cake into 14 to 16 pieces.
Wrapping tips: wrap a cheese cake bar with a Wax Paper. twist both side of a paper.
If you like rich taste cheese cake, you can use sour cream instead of yogurt, of course.
OK. Enjoy your Green Tea Cheese Cake♪