Green Tea Cheesecake

If you're like me who is content with a plain New-York-Style cheesecake, and don't care much about all the outrageous different flavoured cheesecakes that are out there, I think you would enjoy this Green Tea cheesecake. Sounds contradicting doesn't it? How different is Green Tea cheesecake from a rocky-road-cherry-mango flavoured cheesecake? Well, the cream cheese texture and taste stay prominent and are not overpowered by the additional flavours and ingredients.

Recipe "au pif":
Graham-cracker crumb crust
3 packages (8 ounces) light cream cheese, softened
2/3 cup raw cane sugar
1 1/2 tbsp vanilla extract
2 tsps of matcha green tea (don't be shy to go greener!)
3 large eggs
1/4 cup milk

Preheat oven to 350 F. Prepare Graham-Cracker Crumb Crust in 8 1/2- to 9-inch springform pan (smaller pan will make cheesecake higher). With hand, press mixture firmly onto bottom of pan.
In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in vanilla and matcha green tea until well combined.
Reduce speed to low and beat in eggs, 1 at a time, beating well after each addition. Beat in milk just until blended.
Pour batter into pan. Bake cake 50 to 60 minutes until set and 3 inches from center is slightly wet and cake is lightly golden and set. Cool completely on wire rack. Refrigerate overnight before serving.
Garnish with mint leaves and blueberries, if desired.

Now that's a cheesecake with New-York-Style character with a hint of Green Tea flavour.