Green Tea Ricotta Cheesecake

Green Tea Ricotta Cheesecake

- 2 x 8 oz. bricks of cream cheese
- ~ 1 to 1.5 cups ricotta cheese (remove excess liquid)
- ~ 1/2 cup sour cream
- 1 cup sugar
- 5 medium eggs (or 4 large eggs)
- 1 Tbsp green tea powder
- dash of green food coloring

1. Mix room temperature cream cheese, strained ricotta, and sour cream together.
2. Then add sugar, mix well.
3. Add in eggs, one at a time.
4. Add in green tea powder, and a dash of green food coloring. The food coloring is necessary, otherwise the batter will be barely green.
5. Bake at 325 degrees C au bain marie, for about 1 hr 20 min, or until sides are set, and middle still jiggles.
6. Let cool completely.
7. Refrigerate at least 2 days before attempting to remove cake from springform pan.

I haven't tasted it yet, since I'm giving it to my mom, and so pictures and critiques will have to come at a later date.

Look at that beauty! Perfect au bain marie technique, no cracks! :) I prefer my cheesecakes with a thicker crust.