CRUST
6 Tablespoons magnolia Gold Butter
3/4 cup crushed marie biscuits/graham crackers

 

CHEESECAKE
11/2 or 2 teaspoons green tea powder
3/4 cup water
2 tablespoons unflavored gelatin
2 bars Magnolia Cream Cheese
1 Cup Nestle All Purpose Cream
1 cup Nestle Sour Cream
1/2 cup Peotraco Caster Sugar
green food coloring

 

TOPPING
1/2 cup Nestle All Purpose Cream, well chilled
2 Tablespoons Peotraco Powdered Sugar
bittersweet chocolate curls or shavings

 

Line the bottom of eight 3-inch stainless/pvc rings with aluminum foil.  Line the sides with acetate film.  Put prepared molders in a tray.  Set aside.

 

Melt the butter in a heavy saucepan.  Add the crushed biscuits and blend well.  Divide the mixture equally among the prepared molders.  Using the back of a teaspoon, press the crust against the foil lining forming a solid crust for the bottom. Set aside.

 

In a small saucepan, disperse the green tea powder in 3/4 cup of water.  Mix well and place over low heat until the powder blends with the water.  Measure 1/2 cup of the mixture and transfer to another saucepan.  Add the gelatin powder and mix well.  Allow the gelatin granules to swell and then cook over low heat until the gelatin dissolves completely taking care that the mixture does NOT boil.  Set aside. 

 

Beat the cream cheese using an electric mixer until fluffy.  Pour in sour cream, all purpose cream and sugar.  Beat until smooth.  Pour in the gelatin solution and continue to beat until blended.  Enhance with green food color if desired.

 

Divide the mixture equally among the prepared molders.  Freeze or chill until firm.  When ready to serve, unmold the cheesecakes to a platter and top with whipped cream and chocolate shavings.

 

Beat the all purpose cream together with the sugar until it somewhat doubles in volume.  transfer the mixture to a pastry bag fitted with an open star tip. 

 

- uploaded Aug14'03 -