After it was baked and refrigerated, the top looked rubbery -- it felt that way, too. I was really excited to try this recipe. It's very simple, and that's a good thing :) I agree with using a shortbread crust (the one on this site is really good!). The taste of the filling was kind of off, and the rubbery top functioned as a... "membrane?!" The top "membrane/skin" kind of held the inside filling in, which was... interesting. I did add some raspberries as suggested to mask the strange rubbery look and taste (as I had almost-powder green tea, it was a little bitter and unsmooth). But despite that, I was still grossed out. I really thought this recipe had potential. I want to try it again and get it RIGHT, but I would have to BUY the powder and not attempt to grind up the leaves (as suggested in another recipe). I would try again if I don't mind risking more ingredients, though! Thanks for the recipe, even though I might not use fat free cream cheese as written, because that might be what caused the rubbery top!
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After it was baked and refrigerated, the top looked rubbery -- it felt that way, too. I was...