Sunday, 30 January 2011

for your sweet ending

I love chocolates but only when it is slightly bitter.
I love creams but only when it is delicately harmonised with the rich.
I love fruits but only when it is propositioned suitably within.
I love desserts but only when it isn't too sweet.

I know, I can be awkward...

After having celebrated my main course, I feel desserts should be respectfully lingering not overtaking.
I'd like my desserts to remind us all, of the flavorsome journeys of our feast but never to override the memoirs of our experiences of social affairs.

I'd like it to be humble, but talkative.

Black against green was quietly pleasing to the eyes. 
Sweet rich biscuit crumbs do fabulous job delivering, this light and tangy baked cheesecake with a little depth of bitterness from the Matcha that tastes somehow clean and refreshing.
Mouthful of cheesecake smothered with a touch of delicate, but sharp blackberry coulis, it is indeed my kind of dessert.

You've got to try it. 
I promise you, it is most definitely, for your sweet ending.

Green tea cheesecake with Blackberry coulis

for cheesecake
75g unsalted butter, melted
125g oreo biscuits, crushed
55g vanilla sugar*
200g cream cheese
250g ricotta cheese
55ml double cream
1 egg
3tsp Matcha powder
1 lemon zest

for blackberry coulis
150g blackberry
1/2 tbsp vanilla sugar ( You can use ordinary caster sugar. )
1/2 lemon juice

First of all, line and grease your baking tin. 
Combine butter and the biscuits. 
Place them into the bottom of prepared tin and bake them in the preheated oven(180º) for about 10mins. 
Once ready, remove and cool.

Meanwhile, beat sugar and cheese together. Gradually add your cream, egg, Matcha powder and lemon zest.

Pour the mixture onto the biscuit base and bake them for about 40mins (200º) until the top is golden.
Let it cool for good couple of hours before you serve.

While that is cooking, make your coulis by placing blackberries, sugar and lemon juice in the saucepan.
Simmer over medium heat. When the blackberries start to turn gorgeously deep red, reserve some to serve in whole. And the rest will simmer away until syrupy. 
Once ready, blend and pass it through the sieve with your spatula. 
Leave it to cool.

When you are ready to serve this little beauty, assemble slice of cake with a little coulis and some whole blackberries.

* vanilla sugar
Just put some vanilla pods in your sugar bag, jar or tin.
I always keep the used pods (after making custard and stuff) and stick them in my sugar jar.


  1. This looks just like my kind of cake (rich but not excessively sweet)! Divine! Thank you!

  2. Hi, could you please tell me the size of your baking tin? Thanks.