{"id":6803,"date":"2009-08-26T21:58:58","date_gmt":"2009-08-27T01:58:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=6803"},"modified":"2009-08-26T21:58:58","modified_gmt":"2009-08-27T01:58:58","slug":"green-tea-marble-cheesecakes%e9%bb%92%e8%b1%86%e5%85%a5%e3%82%8a%e6%8a%b9%e8%8c%b6%e3%83%9e%e3%83%bc%e3%83%96%e3%83%ab%e3%83%81%e3%83%bc%e3%82%ba%e3%82%b1%e3%83%bc%e3%82%ad","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=6803&lang=en","title":{"rendered":"Green Tea Marble Cheesecakes
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\"img_7637\"<\/a><\/p>\n

Green Tea Marble Cheesecakes<\/strong>
\nAugust 14, 2009<\/em><\/p>\n

After making the blueberry marble cheesecakes <\/a>, I thought it would be fun to make these mini cheesecakes with different flavors. One of the ideas was the green tea flavor. <\/p>\n

I substituted blueberry sauce with green tea sauce and I also added some black beans inside the cream cheese filling. Additionally, I made some changes to other part of the recipe. I added more butter and salt to the graham cracker base, and I decreased the amount of sugar in both the base and the filling. <\/p>\n

Aren’t these beautiful? I loved how the dark green marble showed on top. I can’t wait to experiment with other flavors. <\/p>\n

\"img_7631\"<\/a><\/p>\n

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Green Tea Marble Cheesecakes August 14, 2009 After making the blueberry marble cheesecakes , I thought it would be fun to make these mini cheesecakes with different flavors. One of the ideas was the green tea flavor. I substituted blueberry sauce with green tea sauce and I also added some black beans inside the cream […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-6803","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6803","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6803"}],"version-history":[{"count":41,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6803\/revisions"}],"predecessor-version":[{"id":7169,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6803\/revisions\/7169"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}