Matcha Cheese Cake (makes a 9 inch cake or 8 individual cakes)

The recipe below is a very light dessert and a fresh finish for any meal. Chez was pleasantly surprised and I hope you will be too. This one has to be tried in order to appreciate how 'non-cheese cake' this cheese cake really is.

The version below is for a 9 inch cake but I opted for 8 individual cakes. [Pictured above.] Either way you choose is fine, just adjust your cooking time. I also garnished with a bit of the sweet sour cream (2 tbs sour cream, 1 tsp vanilla and 3 tbs of sugar, well mixed). I also used a 'frosting pen' to write Japanese words on the cakes; "prosperity", "happiness", "peace", "serenity"... you get the idea. (Yahoo Babel fish is such a handy tool!) Of course the sparkling candles are optional.

Ingredients:

• 1 tablespoon unsalted butter, melted
• 3 tablespoons graham cracker crumbs
• 2 pounds cream cheese
• 1 1/4 cups granulated sugar
• 4 large eggs , separated
• 1 teaspoon lemon zest from 1 small lemon
• 2 teaspoons vanilla extract
• 1 1/2 tablespoon matcha, sifted
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 2 tablespoons matcha
• 2 tablespoons powdered sugar

Directions:

1. Adjust oven rack to middle position and heat oven to 325F degrees. Line bottom of 9-inch spring form pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan.

2. Brush bottom and sides with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs.

3. Meanwhile, beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and matcha, beat on medium speed until sugar dissolves, about 3 minutes.

4. Add egg yolks, one at a time, beating until just incorporated and scraping down after each addition, ensuring ingredients stuck at bottom of bowl are fully incorporated so as to avoid lumps. Add zest and vanilla and beat until just incorporated.

5. Remove bowl from mixer; stir in cream and sour cream.

6. Beat egg whites to soft peaks and fold into batter.

7. Bake until perimeter of cake is set, but center jiggles like Jell-O when pan is tapped, 45 to 50 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon to hold it open for 1 hour longer.

8. Remove spring form pan; cool to room temperature.

9. Sift together 2 Tb matcha and 2Tb powdered sugar on top of cheesecake. Cover and refrigerate until chilled, at least 4 hours.