No, no, you didn't read it wrongly. It is wasabi cheesecake, one you probably hadn't heard of!
Well it was definetely a great experiment to create such an extraordinary cake. I sure hope you like it!
Nicely drizzled.
Fresh wasabi from Shizuoka. I bought it at CK Tang's Isetan.
so I grind the whole wasabi into my cream cheese mixture.....
the green looks very natural =D
& I really found the dripping of sauce very interesting! I made it by cooking the leftover mango flesh until the juice came over (I don't hav a food processor you se T_T). Sieved it, then added some lemon juice because i felt that it was kinda thick.
Altho I didnt really like the taste of lemon and wasabi mixing together, but many said that it was great! =D Perhaps I'd just put the wasabi without the lemon next time^^ takecare!
Ingredients (serves 6):
150g graham crackers, crushed
5 tbsp butter, melted
1/2 tsp gelatine (I left this out though)
4 tbsp warm water
250g Philadelphia cream cheese
1 stalk fresh Wasabi (or 2tbsp of packaged wasabi)
1/3 cup sugar
1/4 cup whipped cream
some fresh fruits for garnish (strawberries and mangoes)
Method:
1. Mix the biscuits and butter. Line the base and sides of a 6 inch square cake tin with cling wrap and press the mixture into the base. Place in the freezer.
2. In a bowl, combine the cream cheese, wasabi and sugar. Blend using an electric mixer till smooth.
3. Whip the cream till it forms soft peaks, then stir into the cream cheese mixture until incorporated.
4. Remove the cake tin from the freezer.
5.Pour the cream cheese mixture in, distributing it evenly. Smooth the top of the cake a spatula and refrigerate for at least an hour.
6. Cut the mango and strawberries into cubes. Remove the cake from the tin and top with the fruits.
Hope you will enjoy my humble cheesecake! =P Just a side note though, I find this cheesecake lacking in some aspects because it is not baked to suit the nature of wasabi. I personally prefer baked cheesecake :)
Good day!
