Matcha Cheesecake
giugno 25, 2013
(English version below)
Oggi vi mostro un dolce della tradizione anglosassone, il Cheesecake, al sapore di tè verde! Devo dire squisito! Il sapore dolce della crema al formaggio si sposa perfettamente con il retrogusto un po' amarognolo e delicato del tè verde accentuato da frutti di bosco dal gusto più aspro… Un'ideona per addolcire un pomeriggio estivo in compagnia, perché fresco, veloce e squisitamente originale!
Diffusosi in tutta Europa, venne poi espirato anche in America dagli immigrati. Oggi conosce diverse varietà che possono classificarsi in cotte e crude, come la "Cassata" italiana con ricotta, la "Käsekuchen" tedesca con Quark, quella francese con Neufchatel… Ma la più diffusa è probabilmente la torta di origine britannica, che differisce da quella newyorchese, cotta con uova per conferirle una consistenza più liscia e tipicamente ricoperta da uno strato di panna e guarnita con fragole. Entrambe usano una cheese cream come la Philadelphia, ideata da un lattaio americano Kraft nel 1872 per ricreare il formaggio francese Neufchatel. E' con questo formaggio che iniziò la più moderna diffusione di Cheesecakes nel mondo.
La Cheesecake inglese tradizionalmente vuole una base di biscotti, come i Digestive, macinati e mescolati con burro. Lo strato di crema al formaggio è realizzato con cheese cream e panna, zuccherato e aromatizzato a piacere. La copertura è di solito una coulis di frutti di bosco freschi, tra cui lamponi, mirtilli e anche fragole. La varietà di gusti in inghilterra aumenta negli anni e oggi, vista anche la grande passione per il tè, è molto apprezzata la Cheesecake al Matcha, i tè verde giapponese del rito zen, anche abbinata a una pallina di crema di tè verde… Le conferisce un gusto più delicato e fresco e devo dire che l'abbinamento è molto convincente! E come resistere poi a quel tocco naturale di verde giada…!
Ingredienti (per un minicake di diametro 15cm)
Metto la colla di pesce in ammollo nell'acqua fredda per ammorbidirla per almeno 10 minuti.
Intanto preparo la crema sbattendo con il frullatore la Philadephia insieme a metà dello zucchero a velo e un cucchiai di Matcha.
Faccio sciogliere la colla di pesce scolata dall'acqua scaldandola con due cucchiai di panna finché non diventa liscio. Lo unisco al resto della panna fresca e al resto dello zucchero a velo e monto per bene. Poi mescolo delicatamente il composto di panna con la crema di Philadelphia. Verso la crema ottenuta sulla base di biscotti, spalmandola uniformemente e la lascio riposare in frigo per almeno 5 ore. Io l'ho lasciata per tutta la notte. L'indomani sarà molto compatto e posso estrarla delicatamente dalla tortiera. La guarnisco semplicemente con dei frutti di bosco freschi, anche in salsa se preferite, ed ecco a Voi la nostra originale Cheesecake al tè verde!
Sir Robin is so greedy of tea that he would put it in every dessert! So today he let us taste a sweet of the Anglo-Saxon tradition, the Cheesecake, flavored with green tea! I must say it's delicious! The sweet taste of the cream cheese blends perfectly with the bitter and delicate taste of green tea accented with sour berries... It's a great idea for a summer afternoon with friends, because it's fresh, fast and exquisitely original!
The Cheesecake is a cold cake consisting of a biscuit base with a thick layer of sweetened, very soft and spreadable cream cheese, flavored with various ingredients. The cheesecake has very ancient origins...
The first reference seems to be Greek-Roman: Cato tells in his De Agri Culture about a dessert with soft cheese and honey flavored with bay leaves... It spread throughout Europe and it was then exhaled in America by immigrants. Today we know different varieties that can be classified in raw and cooked, as the Italian "Cassata" with ricotta cheese, German "Käsekuchen" with Quark, the French one with Neufchatel... But the most common is probably the British cake, which differs from the New York style Cheesecake, that is cooked with eggs to be more smooth and typically covered with a layer of whipped cream and topped with strawberries. Both use a cream cheese like Philadelphia, created by an American milkman called Kraft in 1872 to recreate the French cheese Neufchatel. It's with this cheese cream that modern Cheesecakes began to spread in the world.
The English Cheesecake traditionally want a biscuit base, such as Digestive, ground and mixed with butter. The layer of cream cheese is made with cream cheese and whipped cream, sweetened and flavored to taste. The coverture is usually a coulis of fresh berries, including raspberries, blueberries and also strawberries. The english variety of tastes increases over the years and today, given the great passion for tea, it become very popular the Cheesecake with Matcha, the Japanese green tea used for zen rite, also combined with green tea ice-cream… It gives a more delicate and fresh taste and I must say that the combination is very convincing! And its natural touch of jade green is irresistible!
Ingredients (for a mini-cake of 15cm diameter)
First I prepare the base of Cheesecake: I flutter cookies in the mixer and mix them with melted butter helping me with a spoon. Then I butter the round cake mold and I cover with baking paper, cutting out a circle for the bottom and a strip for sides. In this way, we can move away the paper without leaving marks. I spread the biscuit mixture on the bottom pressing with the back of a spoon and I let it cool in the fridge.
I put the gelatin in cold water to soften for at least 10 minutes.
Meanwhile, I prepare the filling by beating with a blender the Philadelphia with half of the icing sugar and a spoon of Matcha.
I dissolve the drained gelatin heating it with two tablespoons of whipping cream until it becomes smooth. I add the rest of the whipping cream and the rest of the icing sugar and I beat until stiff. Then I gently join the mixture of whipped cream with the Philadelphia cream. I pour the obtained cream over the biscuit base, spreading equally and I let it cool in fridge for at least 5 hours. I prefer to leave it all night. The next day it will be very compact and I can gently pull it from the pan. I simply garnish with some fresh berries, even in sauce if you like… And here it is our original Green Tea Cheesecake!
- 90g biscotti frollini (io ho usato biscotti al latte che adoro)
- 50g burro
- 250g Philadelphia classica
- 100ml panna fresca da montare
- 60g zucchero a velo
- 5g colla di pesce
- 1 cucchiaio di Matcha (tè verde in polvere)
- frutti di bosco misti per decorazione
Metto la colla di pesce in ammollo nell'acqua fredda per ammorbidirla per almeno 10 minuti.
Intanto preparo la crema sbattendo con il frullatore la Philadephia insieme a metà dello zucchero a velo e un cucchiai di Matcha.
Faccio sciogliere la colla di pesce scolata dall'acqua scaldandola con due cucchiai di panna finché non diventa liscio. Lo unisco al resto della panna fresca e al resto dello zucchero a velo e monto per bene. Poi mescolo delicatamente il composto di panna con la crema di Philadelphia. Verso la crema ottenuta sulla base di biscotti, spalmandola uniformemente e la lascio riposare in frigo per almeno 5 ore. Io l'ho lasciata per tutta la notte. L'indomani sarà molto compatto e posso estrarla delicatamente dalla tortiera. La guarnisco semplicemente con dei frutti di bosco freschi, anche in salsa se preferite, ed ecco a Voi la nostra originale Cheesecake al tè verde!
English version
The Cheesecake is a cold cake consisting of a biscuit base with a thick layer of sweetened, very soft and spreadable cream cheese, flavored with various ingredients. The cheesecake has very ancient origins...
The first reference seems to be Greek-Roman: Cato tells in his De Agri Culture about a dessert with soft cheese and honey flavored with bay leaves... It spread throughout Europe and it was then exhaled in America by immigrants. Today we know different varieties that can be classified in raw and cooked, as the Italian "Cassata" with ricotta cheese, German "Käsekuchen" with Quark, the French one with Neufchatel... But the most common is probably the British cake, which differs from the New York style Cheesecake, that is cooked with eggs to be more smooth and typically covered with a layer of whipped cream and topped with strawberries. Both use a cream cheese like Philadelphia, created by an American milkman called Kraft in 1872 to recreate the French cheese Neufchatel. It's with this cheese cream that modern Cheesecakes began to spread in the world.
The English Cheesecake traditionally want a biscuit base, such as Digestive, ground and mixed with butter. The layer of cream cheese is made with cream cheese and whipped cream, sweetened and flavored to taste. The coverture is usually a coulis of fresh berries, including raspberries, blueberries and also strawberries. The english variety of tastes increases over the years and today, given the great passion for tea, it become very popular the Cheesecake with Matcha, the Japanese green tea used for zen rite, also combined with green tea ice-cream… It gives a more delicate and fresh taste and I must say that the combination is very convincing! And its natural touch of jade green is irresistible!
- 90g shortbread cookies (I used milk biscuits that I love)
- 50g butter
- 250g Philadelphia Classic
- 100ml whipping cream
- 60g icing sugar
- 5g isinglass
- 1 tablespoon of Matcha (powdered green tea)
- mixed berries for decoration
I put the gelatin in cold water to soften for at least 10 minutes.
Meanwhile, I prepare the filling by beating with a blender the Philadelphia with half of the icing sugar and a spoon of Matcha.
I dissolve the drained gelatin heating it with two tablespoons of whipping cream until it becomes smooth. I add the rest of the whipping cream and the rest of the icing sugar and I beat until stiff. Then I gently join the mixture of whipped cream with the Philadelphia cream. I pour the obtained cream over the biscuit base, spreading equally and I let it cool in fridge for at least 5 hours. I prefer to leave it all night. The next day it will be very compact and I can gently pull it from the pan. I simply garnish with some fresh berries, even in sauce if you like… And here it is our original Green Tea Cheesecake!
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