Last time I was at my Oma's house, I was able to get a bag full of fragrant, juicy oranges, from her orange tree in the backyard. I love having so much citrus on hand, because it motivates me to get creative with what I cook and bake.
Although I adore hearts and chocolate, this year for Valentine's I'm going for a non-traditional dessert. I wanted something light in texture, with more of a technical process so that I could have fun while baking. Since I typically don't peruse the dessert section in my cookbooks, it was a great excuse to research. I came across this recipe in Wagamama, and I couldn't help but want it. Green tea, especially matcha, has a special place in my heart. I don't know why I love it so much, but it makes me happy. So I gave it a go. Unlike my last post about cutting down the sugar content from my baked goods, this one has a standard amount of sugar, but it's Valentine's right? So why not splurge a little.
I am in love with this cheesecake. It was very therapeutic to create, with such pure and straightforward ingredients: the creaminess meeting the lemon zest, served with another level of deliciousness by the homemade caramel sauce being poured over the tender cake. I also love eating a cool dessert in the middle of a hot summer, and up the ice cream factor by freezing it first then serving. Give it a try. You will be wishing you made a double batch.