Ingredients:

• For cheesecake filling: 4 tsp – green tea powder
• 550 gms – soft Cream cheese
• 1/2 cup – Sugar
• 1 cup – sour Cream
• 3 – eggs
• 1 tsp – finely grated Lemon zest
• 1 tbsp – cornstarch
• For Plum compote: 12 fresh Plums (remove seed and cut each half into 3 pieces)
• Sugar to taste
• (start with 4 tbsp)
• 1 cup – water
• a pinch ground Cinnamon
• vanilla bean
• zest of one orange.
• For the crumb base : 1.5 cups – Cream cracker biscuits (crushed into crumbs)
• 1/2 cup – melted Butter

Method:

1. Preheat oven to 160 degrees C.
2. Make a base by mixing together the cream cracker biscuit crumbs and melted butter.
3. Prepare a ring by pressing the crumb mixture firmly into the bottom of the spring form tin.
4. Beat cream cheese and sugar and cornstarch, add eggs slowly.
5. Scrape sides of the bowl periodically down, to ensure proper mixing.
6. Add sour cream and zests to the green tea paste, and add to the cheese mix.
7. Pour it into the prepared ring and bake at 160 degrees C for approximately 35 minutes.
8. Allow it to cool for 30 minutes, remove it from the ring and refrigerate.
9. Serve it with a plum compote.
10. For plum compote:
11. Dissolve sugar and water, and simmer it.
12. Add orange zest and plums, cook until it becomes just tender.
13. Before serving, check the sweetness, add more sugar if required.
14. Remove from the heat, add vanilla bean seeds and refrigerate.
15. Serve with green tea cheesecake.