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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crush the cereal. | 2. Put in a medium bowl and add the sugar. | 3. Melt the butter and combine with the dry ingredients. | 4. Mix well. | 5. Cover the bottom and sides of your cake pan evenly with the crust mix (this recipes makes enough to fill a 9 inch cake pan, give or take). | 6. Refridgerate while you make the filling. | 7. Preheat the oven to 350°F. | 8. In a large bowl or food processor, beat the cream cheese until it starts to get fluffy (a food processor or electric mixer is easiest). | 9. Add the remaining incredients and beat until it's fully mixed and there are no remaining clumps. | 10. Pour the filling into the cake pan with the crust (depending on the shape and depth of your pan, you may end up with a little left over). Note that the cake has a tendency to puff up while cooking. | 11. Cook for 1 hour and 15 minutes or until the surface is lightly browned. | 12. Take the cheese cake out of the oven and allow it to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice cereal	1 1/2	cups	puffed crushed	-	-	-	-
sugar	2	tablespoons	sweetened	39.975	7.501	1.2512	0.624
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
cream cheese	24	ounces		2007.18	23.814	48.3084	194.5944
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
egg	4			286.0	1.44	25.12	19.02
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
green tea powder matcha	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.