If [blank] were easy, everyone would do it...

I’m craving rice-a-roni like a muuuuuuuuuuuuuug.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

This was my first Daring Baker’s Challenge and, I have to say, it went really well. The challenge host asked that we get creative and make variations on what was a pretty basic cheesecake recipe. After many gmail chats with pastry interested pals, and a few moments spent on Food Blog Search looking for innovative flavor combinations, I came up with what, I thought, was quite the coup.

Wait for it.

Green Tea White Chocolate Cheesecake with Pistachio Nilla Wafer Crust.

And boom goes the dynamite.

I was originally planning on going with the classic graham cracker crust, but when I saw that Key Food brand Nilla Wafers were on sale (for $1.69 a box!) and graham crackers were not (more than $4!), the cake’s fate was sealed.

For crust, mix 2 c cookie cumbs, 2 T sugar, 1/2 c butter, melted, and 1 t vanilla extract. For my pistachio nut crust, I also added 3/4 c pistachios, crushed.

(Also, just a note on the pistachios. Yes, I am aware that there is a recall on pistachio products due to salmonella. I purchased mine, however, at Trader Joe’s, and according to their website, their product was NOT affected…so…moving on…)

I then made the batter according to the recipe:

1. Whip 24 oz cream cheese (full fat, room temperature), with 1 c sugar.
2. Add 3 eggs, one at a time, scraping the bowl after each addition.
3. Add 1 c heavy cream, 1 T lemon juice, and 1 T vanilla extract. Blend just until smooth.

I then divided the batter. To one bowl, I added 7 oz. white chocolate, melted, and to the other 2 t. matcha.

I poured them alternately into the pan, swirled them together, dropped the pan on the counter a few times to eliminate air bubbles, and placed it in the oven (350 degrees for 45-55 minutes).

Another note: the recipe called for baking the cheesecake in a hot water bath (that is, placing the cake pan in another pan filled with hot water halfway up the cake pan’s side - it allows for gentler cooking and makes cheesecakes less likely to crack). I, unfortunately, did not have a pan large enough to fit my springform pan, so I did without. It resulted in a cracked cake, but I didn’t mind. Cracks are like wrinkles or freckles - they’re character.

When the outer inch of the cake is set, and the center of the cake is still wobbly, turn off the oven. If you’re using a water bath, leave the cake in the oven for 1 hour so that it cools gradually. If you’re not using a water bath (like me!): REMOVE THE CAKE! If you don’t, it’ll continue cooking at the same rate (i.e. fast! it won’t have hot water as a buffer) and set it on the counter to cool. When it’s cool, place it in the fridge for about 6 hours, or overnight.

Honestly, I was a little worried that I may have had too many things going on. But in the end? Holy cow was it good! The white chocolate was substantial enough to stand up to (and temper) the green tea, resulting in a great balance of flavor (if not a little sweet). I’m incredibly happy with the way it turned out.

Now, to parcel it out to friends so I don’t eat it all!