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Green Tea Cheesecake

Reviewed: Jan. 23, 2009
Increased the amount of matcha to 3.5 tbsp and thought this was perfect (I wanted a more than subtle taste) - could really taste the green tea without it being overpowering. Regarding the "rubbery" top comment from another reviewer: I used a hand mixer at low to medium speed for all steps and fat-free cream cheese and the texture was absolutely fine. I thought the graham cracker crust worked for this recipe and the raspberries are a MUST!
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