Green tea swirl cheesecake is nice and fresh recipe, It was as good and even better than we have eaten in restaurants.

Ingredients 

CRUST

1 Oat Crust (page 89) or

other crust of your choice,

prepared in a 9-inch

springform pan

FILLING

3 cups firm silken tofu,

well drained

3 cups soy cream cheese

1 cups plus 1 tablespoon

granulated sugar

2 teaspoons cornstarch

2 teaspoons vanilla extract

1 teaspoon lemon juice

1 tablespoon plus ½ teaspoon

green tea powder

1 tablespoon orange juice

1 tablespoon finely grated

orange peel

2 to 3 drops green food

coloring (optional)

Method 

Preheat the oven to 350 degrees F. Combine the tofu, soy cream cheese, 1 cups of the sugar, and all of the cornstarch, vanilla extract, and lemon juice in a blender or food processor and process until smooth and creamy.

Transfer ¾ cup of the blended mixture to a small bowl a

nd add the green tea powder, orange juice, orange peel, remaining tablespoon of sugar, and the optional food coloring.

Pour the white blended mixture into the cooled crust. 

Place dollops of the green tea mixture evenly over the top of the white mixture. Run a knife zigzag through the batter to create a marble effect (take care not to blend the two mixtures or the marble effect will be lost). 

Bake for 1 hour and 10 minutes, or until the edges are set but the center is not completely firm. Cool, cover loosely, and refrigerate for 8 to 12 hours before serving.

Minted Green Tea Cheesecake: Omit the orange juice and orange peel. 

Add 1 tablespoon of peppermint extract to the green tea mixture. For extraminty cheesecake, also add 1 tablespoon of peppermint extract to the tofu mixture prior to blending. 

This variation tastes great with Make-Your-Own Crust made with chocolate cookies.

Green Tea Swirl Cheesecake Pie: Cut the filling recipe in half. Use a pie pan and bake for 50 minutes.