Apple and green tea cheesecake
Add a Japanese twist to this creamy cheesecake with green tea and apples.
1. Preheat the oven at 180°C (th. 6). Infuse 5 cl of green tea in a cup of simmering water. Leave to cool and strain.
2. Soften 1 gelatine leaf and incorporate it into the cold tea. In a blender, place 5 pieces of breton biscuits with 60 g softened butter and 50 g of powdered sugar. Blend quickly for a crumble texture. Place it in a cake mould lined with parchment paper, press down.
3. Peel and remove the seeds of 2 apples. Cut them into pieces. Sprinkle lightly with lemon juice. Brown for 5 minutes in a pan with 30 g of butter and vanilla sugar. Pat dry gently with paper towels. Place them on the crumble in the cake mould.
4. Blend 4 eggs with 50 g powered sugar. Incorporate 200 g ricotta and 200 g mascarpone. Pour the gelatine cold tea and spread the cream on the bed of apples. Bake for 30 minutes. Leave to cool, remove from the mould and pour the red fruit coulis on top.
Our baking tip: You can replace the gelatine leaf with half a teaspoon of agar agar.
Photo credit: Sucré Salé
