Reviewed: Apr. 21, 2012

i followed the recipe exactly, and the mousse cake i made turned out great!!! i made it for my roommate and she just loved it. i made it in a heart shape by using a heart shape springform pan. i also sifted some greentea powder on the top of the cake, and chopped white chocolate flakes at the top, and it looks gorgeous..

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Reviewer:

rocha

Home Town: Changsha, Hunan Province, China

Living In: Albany, New York, USA

Reviewed: Sep. 7, 2011

Avoid adding too much matcha as it can be a bit bitter. I think a white chocolate whipped cream would be a great accompaniment to this. I also used shortbread crust instead of graham. Tasty and light...not heavy like traditional cheesecakes.

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3 users found this review helpful

Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Jun. 18, 2011

The crust is good. But the cheesecake part had a "gelatinous" texture/flavor to it. I think there is too much gelatin. And the flavor was very one dimensional. Maybe it needs more honey, and a splash of lemon juice or zest to brighten up the flavor. Edible, but will be looking for another recipe, or tweaking this one.

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5 users found this review helpful

Reviewer:

ek91745

Reviewed: Dec. 3, 2010

Good recipe. Needs more machta powder to increase flavor. A bit on the bland side in that respect but otherwise is a good recipe.

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7 users found this review helpful

Reviewer:

Chelsea

Reviewed: May 31, 2010

Very good. Very sweet, so the grassy-ness of the green tea doesn't stand out so much.

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7 users found this review helpful

Reviewer:

sarah_0_0_

Cooking Level: Intermediate

Reviewed: Apr. 10, 2010

Wow, I love green tea flavors and this was my very first attempt at making a dessert out of matcha. I am so used to getting this flavor from green tea ice cream, it was almost bizarre to have it in a fluffy airy mousse cake like this. The color is delightful and is not as rich as a lot of cheesecake. I really enjoyed this recipe!

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11 users found this review helpful