Oh Sweet Day!

Kimchi Fries

April 23, 2015 by Fanny | 9 Comments

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You know I would die for kimchi. Seriously! I would eat it with everything. Give me a bowl of steaming rice and another bowl of kimchi, that’s my meal.

So when one of my Korean friends was chatting about kimchi fries that he once had in New York City, I went ecstatic. And I knew I had to go for it.

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If you are too tired making nachos for a game day, make kimchi fries! Crunchy fries topped with caramelized onions, kimchi, mozzarella, and green onion. You could throw in some mince beef or grilled Korean-styled beef if you want.

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Ingredients (serves 4):

6 medium sized russet potatoes, peeled, washed and dried
1/4 cup and 2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup kimchi, roughly chopped
1 onion, thinly sliced
2 teaspoons sugar
1 cup shredded mozzarella cheese
1/2 cup chopped green onion
 

Directions:

Preheat oven to 400F.

Cut the potatoes into thin chips. Toss them with 1/4 cup oil. Sprinkle with thyme and smoked paprika. Season with salt and pepper. Toss again to make sure the chips are well seasoned.

Lay the chips on a baking sheet in a single layer. Bake for 40 to 45 minutes.

Heat 2 tablespoons olive oil in a sautee pan on medium heat. Add kimchi, onions and sugar. Cook until onions are softened, about 10 minutes. Stir occasionally.

Sprinkle half the cheese over the fries. Layer the kimchi mixture over the cheese, then top with the remaining cheese.

Put the pan back in the oven and bake until the cheese is melted, about 2 to 3 minutes.

Sprinkle green onion and serve immediately.

Banoffee Cupcake

April 20, 2015 by Fanny | 8 Comments

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You’ve heard about banoffee? Graham cracker, banana, whipped cream, chocolate, dulce de leche. Put all of these together and you will go crazy with it! I am never tired of this winner combination. I literally crave it all the freaking time.

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My very first encounter with banoffee is this banoffee parfait. I’ve become a happier person after that. And I started to imagine making banoffee this and banoffee that. So here it comes. Crown a chocolate cupcake with this insane combination of goodness. Take your first bite, and you will start dancing!

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You can easily buy a can of dulce de leche from a store. But again it takes no skill to make it yourself. What you need to do is just to pour out a can of condensed milk in a pan, place that pan in a water bath, cover it with foil paper and leave it in the hot oven for an hour or so. And you will have a pot of madness that you will drizzle over everything. My favorite is to go with vanilla ice cream or to make dulce de leche ice cream.

Ingredients (12 regular sized cupcakes):

Chocolate Cake
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
Topping
1/2 cup Nutella
1/2 cup graham cracker crumbs
1 cup heavy cream
2 bananas, sliced
12 pieces graham cracker
1/2 cup chocolate shavings
1/2 cup dulce de leche 
 

Directions:

To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

Pour in the boiling water, and slowly mix until smooth and liquidy.

Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare the assembling, place graham cracker crumbs in a small bowl, and whip heavy cream to stiff form.

Smear a layer of Nutella on top of the cupcake. Dip cupcake in the graham cracker crumbs to coat the top, followed by a dollop of whipped cream. Insert a banana slice and a graham cracker cookie. Sprinkle chocolate shavings and drizzle with dulce de leche.

Repeat with the other cupcakes.

Crispy Crunchy Oatmeal Cookie

April 16, 2015 by Fanny | 2 Comments

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Like my husband and my son, a lot of people get all Ewwwww or Yuccccckkkkk when they hear about oatmeal. Right! Only hearing about that word. The scepticism!

I love oatmeal. It’s in my bowl of cereal, in my berry muffin… In a cold winter morning, I love to cook it with milk and honey for my breakfast. A little warmth and coziness.

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I came across with this oatmeal cookie recipe from Food52 a few weeks ago. And I knew I had to try it. So far I’ve already made three batches. You just need a few basic ingredients, and it’s so simple to make. The cookies are deliciously crispy with a little tenderness. My favourite part of these cookies is that they are mostly made out of oats, yet I guarantee you even the most serious oat hater would love these cookies. Remember how my husband and my son react to the word of OAT? They’ve been having and loving these cookies like crazy!

Do they know about the amount of oats inside? Well…do they care?

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Ingredients (around 36 cookies):

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
14 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups old fashioned rolled oats
 

Directions:

Preheat oven to 350F. Line two baking sheets with parchment paper.

In a bowl, sift together flour, baking powder, baking soda, salt and cinnamon.

In a standing mixer fitted with the paddle attachment, cream butter and two sugars until light and fluffy, about 5 minutes.

Beat in egg until thoroughly incorporated. Mix in vanilla until well combined.

On low speed, add flour mixture until just combined.  Then fold in oats by hand.

Form the dough into tablespoon-sized balls place onto the prepared baking sheets. Leave an inch apart between cookies.

Bake for 13 to 15 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.

Matcha Red Bean Ice Cream Hazelnut Tart

April 13, 2015 by Fanny | 4 Comments

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The kind of green tea ice cream that I enjoy is the one served in Japanese restaurants. If there is an authentic green tea ice cream, I think that’s the one. There are a lot of green tea ice cream brands that you can choose from stores. But I found it too milky from the few brands that I’ve tasted. And I like my green tea ice cream with that real matcha flavour, almost bitter and earthy but still sweet and aromatic.

The thing is you don’t go to a Japanese restaurant to just have green tea ice cream. It’s criminal! So the most practical solution is to mix up your own batch of ice cream. Doesn’t sound too practical for most of the people? Well…

What about you make the ice cream, save some in the fridge, and use the rest for this delicious and decadent ice cream tart. One stone two birds!

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Last time I made a green tea and black sesame cheesecake with hazelnut shortbread crust, and now I am hooked with the combination of hazelnuts and green tea. It sounds pure and healthy, and it tastes really delicious! A dessert combination that makes you feel good about it.

This is a relatively small tart. Feel free to double up the crust recipe portion to make a bigger crust to hold more ice cream. The red bean paste is entirely optional.

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Ingredients (9″ x 3″ tart):

Hazelnut Shortbread Crust
1/3 cup hazelnuts, toasted and roughly chopped
3 tablespoons cold unsalted butter, cut into small chunks
1/4 cup all purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
Matcha Red Bean Ice Cream
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon salt
3 tablespoons matcha powder
4 large egg yolks
1/3 cup red bean paste
 

Directions:

Preheat oven at 350F. Grease a tart pan with a removable bottom.

Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool completely.

To prepare the ice cream, combine milk, heavy cream and 1/4 cup sugar, salt and 2 tablespoons matcha powder in a medium saucepan. Bring mixture to simmer, until sugar is dissolved. Remove from heat and set aside.

Whisk egg yolks and remaining sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.

Strain custard into another medium bowl, let cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally, until it becomes cool.

Process custard in an ice cream maker according to manufacturer’s instructions. Few minutes before it’s done processing, add red bean paste while the machine is running.

Transfer ice cream on top of the tart crust. Keep the remaining ice cream in an airtight container, cover and freeze until firm, at least 4 hours.

Before serving, sprinkle matcha powder on top of the tart.

Chocolate Devil’s Food Cake with Ganache Frosting

April 7, 2015 by Fanny | 11 Comments

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Over the Easter holiday, we attended four dinners. Two of them was hosted by us, and we brought dessert for the other two. So, yes, a lot of cooking, baking, cleaning, organizing…but at the same time a lot of catching up, laughing and of course feeling happy and fulfilled. That crazy amount of work was totally worth it.

It was also a very chocolatey holiday. All four occasions was ended with a chocolate dessert – chocolate espresso mousse, French chocolate silk pie, chocolate cupcakes and this chocolate ganache king. I am talking about a consumption of almost ten bars of chocolate here!

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I call this cake a king because it really is the king of ganache. Between each layer of chocolate devil’s food cake is a thick blanket of ganache. Then some more ganache to grape over the whole cake.

Now if a layer cake sounds a little intimating to you. Try this short cut – bake the cake in a single layer by using a 9×13-inch pan or 8×8-inch pan or whatever pan you have. Prepare the ganache, probably half the portion, then pour the ganache on the cooled cake to just cover the top. Sprinkle a little flaked sea salt on top to serve. I did that last time when I got lazy, and people still love me!

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Ingredients (8-inch 3-layer cake):

Chocolate Devil’s Food Layer Cake
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
3/4 cup Dutch-processed cocoa powder
3 sticks unsalted butter, softened
2 cups packed light brown sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla extract
Ganache Frosting
300 grams dark chocolate, cut into small chunks
1 cup heavy cream
1 1/2 tablespoons corn syrup
 

Directions:

Preheat oven to 350F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water and cocoa powder until smooth.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare ganache, place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove bowl from heat.

To assemble the cake, place one cake layer on your serving plate and spread with 1/2 cup ganache. Place another cake layer on top, and gently press down a little bit. Spread with another 1/2 cup frosting. Place the last layer of cake on top.

Pour ganache over the top and sides of the cakes. Use a spatula to even out the ganache on the cake. Use a spoon to create swoops and peaks.

Orange Cranberry Bundt Cake

April 1, 2015 by Fanny | 5 Comments

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I missed my bundt cake pan. And I realized that it’s time to dig it out and say hi! Oh, didn’t I just use it to make a monkey bread not too long ago? Anyway… as if I need an excuse!

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Bundt cake is always for a big family because it’s huge, and you will have millions of slices after you cut it! One happy cake to feed all. What’s even happier is how orangey, moist, soft and delicious this cake is! The tanginess from the dried cranberries goes perfectly well with the sweetness from the cake and the orange glaze.

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Ingredients (10-inch bundt cake):

Cake
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon grated orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
1 cup unsalted butter, soften
2 cups sugar
4 large eggs
1 cup dried cranberries
Orange Glaze
2 cups powdered sugar
3 to 4 tablespoons orange juice
 

Directions:

Preheat oven to 350F. Generously grease and flour a 10-inch bundt pan.

In a large bowl, sift the flour, baking powder, baking soda and salt.

In another bowl, whisk sour cream, orange zest, juice and vanilla.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.

Fold in dried cranberries.

Pour the mixture into the prepared bundt cake pan and spread evenly.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.

To make the orange glaze, whisk together powdered sugar and orange juice, a tablespoon at a time, until it becomes thick and smooth. Pour over cake.

Easter Nest Cupcake

March 30, 2015 by Fanny | 6 Comments

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Without anyone telling you, without opening your eyes, you see a lot of Easter eggs, candies, bunnies, chicks…and you know Easter is here! That’s the power of holidays! Or the power of retail business.

With kids around, we do a lot of celebrations for something that we didn’t before. Like Halloween and of course, Easter. We’ve made Easter egg cake pops, bunny and chick cake pops, bunny macarons, Rice Krispies nests, bird’s nest cupcakes, and of course hot cross buns and cinnamon rolls, although it doesn’t necessarily only happen during Easter.

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The bird’s nest cupcakes I made before were more about toasting and sprinkling coconuts on top, and kids are definitely welcome to help. Not this batch though, which requires a lot of piping and not bothering by kids. I know involving kids in cooking is fun and loving. But I’ve mentioned it before, I am not that kind of parent. And afterall it’s still fun and loving that you make these secretly and surprise your kids!

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Ingredients (12 regular sized cupcakes):

Chocolate Cupcake
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
Chocolate Buttercream
1 stick unsalted butter, room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon heavy cream
1/4 cup unsweetened cocoa powder, sifted
Cream Cheese Frosting
1 pack 8-ounce cream cheese, soften
3/4 cup powdered sugar
Others
48 mini candy coated chocolate eggs
 

Directions:

To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

Pour in the boiling water, and slowly mix until smooth and liquidy.

Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare chocolate buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Transfer buttercream to a piping bag with a very tiny round tip.

To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes. Transfer frosting to another piping bag with a grass tip or hair tip.

To assemble, start piping the cream cheese frosting on the top of the cupcake. Squeeze the bag, pull up and away when frosting strand is long enough, stop pressure and pull tip away.

Once the top is covered with cream cheese frosting. Piping chocolate buttercream on top in a round and wide circle in the middle of the cupcake. Keep piping rounds to make it look like a nest.

Place 3 to 4 candy eggs in the middle.

Surprise Inside Bunny Cake

March 25, 2015 by Fanny | 8 Comments

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Surprise! Your kid cracks a Kinder Egg, sees the toy inside, eats the egg, plays the toy a little, and you secretly throw another junk away.

This might not be your story. But it happens a lot in our house. Tiny things from goodie bags, toys from McDonalds, stationeries, stickers, scrape papers, marbles…and oh their favourite, ROCKS! You have no idea how many times I have to clear the gallons of rocks inside the pockets of my kids’ pants before putting them in the washing machine! Why do people have to spend so much on toys? Just get your kids rocks!

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I do spoil my kids with those junks sometimes. Who doesn’t?! My favourite though is food. Some homemade sweet treats always make myself feel less guilty. Something surprising would be a bonus for special occasions.

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This cake requires some time as you basically bake two cakes. I used my one-bowl chocolate cake recipe here for the bunny part. But I figure that it would look cuter with red velvet cake. Or just double up the vanilla cake recipe here, and tint one of the portions with the colour you want. When assembling, I find freezing the bunny cut-outs before adding the vanilla cake batter really helpful. The cut-outs hold their shape better, and no crumbs will go into the vanilla cake batter.

It’s such a fun cake to make. I literally wanted to cry when I sliced out the finished cake and saw the well-formed chocolate bunny inside. I guess it’s time to use this technique to go wild and crazy, and surprise my kids more!

Ingredients (one loaf):

Chocolate Cake
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
Vanilla Cake
1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
 

Directions:

Preheat oven to 350F. Grease two loaf pans, line the bottoms with parchment paper. Set aside.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

Pour in the boiling water, and slowly mix until smooth and liquidy.

Pour batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely.

Cut cake into 1-inch thick slices. Use a bunny cookie cutter to cut cake slices into bunny shapes. Freeze them when preparing for the vanilla cake.

To prepare the vanilla cake, sift flour, baking powder, baking soda and salt in a large bowl.

In another bowl, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.

Slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Add remaining flour mixture, mix until batter is combined and smooth.

Remove the bunny cake cut outs from freezer. Stack them together to make a long bunny log. Line it in the bottom of the other cake pan. Pour the vanilla cake batter in the pan to cover the bunny cake cut outs.

Bake for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely.

Tiramisu

March 23, 2015 by Fanny | 8 Comments

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Every time I serve tiramisu. People are literally flying with joy. Tiramisu is one mysterious dessert that costs a lot in a restaurant, but in fact takes no hassle to make at home. I guess the pricey mascarpone cheese is the reason why tiramisu is expensive, although other ingredients are quite inexpensive. However, if you attempt to give it a try, you will have to stick with the best quality mascarpone cheese, of which the irreplaceable luscious taste comes from.

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Tiramisu is all about layering. A layer of espresso-soaked sponge fingers, then another layer of rich mascarpone filling, a sprinkle of cocoa powder, then ladyfingers, mascarpone cheese and cocoa powder. That’s all. You could do it without alcohol. But if you need a hit of booze, you could try Kahlua, Marsala or other coffee liquor.

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Ingredients (8-inch square cake):

4 egg yolks 
1/4 cup granulated sugar
1/4 cup Kahlua
1/2 teaspoon salt
8 ounces mascarpone cheese
1 cup heavy cream
24 to 28 ladyfingers
2 cup freshly brewed strong coffee or espresso, cooled slightly
1/4 cup cocoa powder
 

Directions:

In a large heatproof bowl, combine egg yolks, sugar, Kahlua and salt. Using a handheld electric mixer, beat on high speed until well mixed. Set bowl over a pan of barely simmering water. Beat on high speed until the mixture is thick and hot to touch, about 8 minutes.

Remove from heat. Let mixture cool completely. Stir occasionally.

Beat mascarpone cheese and heavy cream on medium speed until smooth in a standing mixer fitted with a whisk attachment. Increase speed to high, and continue beating until stiff peaks form.

Fold the whipped mascarpone mixture into the cooled egg mixture a third at a time until combined and smooth.

To assemble, dip ladyfingers, one at a time, into the espresso and arrange in a single layer on the bottom of a 8×8-inch pan. Spread half of the mascarpone filling over the ladyfingers. Dust half of the cocoa powder on top. Repeat with the second layer of ladyfingers, mascarpone filling and cocoa powder.

Refrigerate at least 4 hours or overnight before serving.

Matcha Black Sesame Cheesecake

March 16, 2015 by Fanny | 7 Comments

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I am sure by now you’ve already seen way too many green desserts, thanks to the St. Patrick’s Day. And now I had to follow suit. I am sorry!

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I prefer going for something with natural green instead of adding food colouring to my green dessert. Not that I don’t use food colouring, in fact, I use it a lot. Just if I have choice, I would prefer something organic, natural and unprocessed.

Matcha would have to be one of the great choices, and I always consider matcha and black sesame best friends. This cheesecake is a light yet very fulfilling way to end a meal. The smooth matcha and black sesame filling melts in your mouth and plays off the crunchy and nutty hazelnut shortbread crust beautifully.

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Ingredients (8-inch cake):

Hazelnut Shortbread Crust
2/3 cup hazelnuts, toasted and roughly chopped
6 tablespoons cold unsalted butter, cut into small chunks
3/4 cup plus 2 tablespoons all purpose flour
1/3 cup granulated sugar
1 teaspoon salt
Cheesecake
2 packages of 8-ounce cream cheese, room temperature
1 cup sour cream, room temperature
1 cup sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
4 tablespoons matcha powder
1/3 cup black sesame powder
 

Directions:

Preheat oven at 350F. Grease and line an 8-inch spring form pan.

Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool. Turn down oven temperature to 300F.

In the bowl of a standing mixer with a paddle attachment, mix cream cheese, sour cream, sugar and vanilla extract until combined.

Add eggs, one at a time. Blend for another 2 minutes until well combined.

Divide batter into two equal portions. Add 2 tablespoons matcha powder to one, and black sesame powder to another. Mix until well combined.

Pour the black sesame filling in the prepare pan. Dollop matcha filling on top with a big spoon. Use a knife to swirl the mixture together.

Position rack in the centre of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.

Bake for an hour, or until the edge of the cheesecake is puffed but the centre is still wobbly and wet looking.

Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.

Remove from the oven. Chill for overnight.

Sprinkle the remaining matcha powder on top of the cake before serving.

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