Cheesecake covered in green 😋❤️ 

A fresh and thirst-quenching cake that can not miss even if we are heading towards a cool season. Let's prepare together the green tea cheesecake. If you think that Cheesecake has American origins, maybe then you are now in the right place to find out more. Because yes, the cheesecake does not have American origins but origins, think a little, Greek and Roman.

The cheesecake, in its truly embryonic version and different from today, was most likely born during the Hellenistic age. Or rather, the first literary reference to cheesecake is to be attributed to Egimio. Egimio was in fact the author of a text entirely dedicated to the art of making cheese cakes. But there's more: historians tell that on the island of Delos around 776 BC athletes were fed with a cake made with sheep's cheese and honey. From the Hellenistic age we can then make a leap to Rome during the period of the Republican age. Here too we find an original almost embryonic version of the cheesecake.

Cato the censor, Roman politician and writer who lived between 234 BC and 149 BC, in fact in De Agri Cultura mentions a dessert prepared with two disks of dough made with flour and water stuffed with cheese, honey and flavored with bay leaves. 

This dessert was called Placenta. Another dish that somehow recalls our current version of cheesecake was the Savillum. A dish prepared with cheese, honey, flour and poppy seeds. Can you imagine? So it was that surely following the expansion of the Roman Empire the recipes of these cheese-based desserts began to spread throughout Europe. Today the Cheesecake is widespread all over the world in different variations: cooked, uncooked, sweet, skip with or without cover and in each country we certainly find a different way of preparation.

This is for example my favorite and the first time I prepared it was for the 18th for the birthday of a friend.

In Italy, on the other hand, cheesecake is more a fridge dessert rather than a baked one. Often spreadable cheese is replaced with fresh ricotta, making it thicken in a glass.

In Ireland then a whiskey cream is used, while in Asia it is customary to mix cheese with green tea powder.

In Japan, cheesecake is prepared with an emulsion of cornstarch, eggs and cheese, thus obtaining a consistency similar to a flan.

Ingredients

90 g butter

170 g digestive biscuits

For the cream

8 g gelatine leaves

110 g Greek yogurt

40 g milk

330 g spreadable cheese

90 g sugar

10 g green tea powder

230 g fresh cream

Procedure

We start by melting the butter in a pot over low heat, while crumbling the cookies in the mixer. Pour them, then, in a bowl and add the butter. Mix and then pour everything into a mold lined with parchment paper. We put everything in the fridge and let it firm. For the cream, soak the gelatin sheets for a few minutes. In a bowl add the cream cheese and Greek yogurt and work them with a spatula to soften them. In another bowl pour the cream and sugar and work them with the help of electric whisks until you get to a soft consistency. In a pot, pour the milk and tea powder and mix well. Let's bring it to the fire and continue stirring. We squeeze the gelatin leaves and add them to the pot. When everything is well melted and mixed, add it to the mix of cheese and yogurt in the bowl. We mix everything and at the end we also pour the cream and stir gently so as not to disassemble it. We take the base from the fridge and add the filling cream on top. We level well and put in the fridge for 3 hours. After the time, let's unmold it and serve it.