National varieties of South America
Brazil Brazilian-style cheesecake usually has a layer of guava marmalade (goiabada). Argentina In Argentina, cheesecake is usually served with strawberry or another berry marmalade on top. Colombia Colombian cheesecake uses honey or panela and cuajada (curd) mixed with wheat or maize flour. Sometimes it is served with strawberry, blackberry or uchuva jam; rarely it is served with boiled figs. It is a quite popular dessert in the central East Andes region. [edit]Asia Japanese white chocolate cheesecake Asian-style cheesecake flavors include matcha (powdered Japanese green tea), lychee and mango. Asian-style cheesecakes are also lighter in flavor, and are sometimes light and spongy in texture. Compared to its counterparts, it is also considerably less sweet. Japan Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan-like texture and almost plasticine appearance. [edit]Australia Australian cheesecakes are typically unbaked.[citation needed] Common flavours include passionfruit, chocolate, raspberry, lemon, caramel and vanilla. Plastic
ne, a brand of modelling clay, is a putty-like modelling material made from calcium salts, petroleum jelly and aliphatic acids. The name is a registered trademark of Flair Leisure Products plc. Plasticine is used extensively for children's play, but also as a modelling medium for more formal or permanent structures.Matcha (?, pronounced [mat.t?a][1]), also maccha, refers to finely milled or fine powder green tea. The Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Matcha is a fine ground, powdered, high quality green tea and not the same as tea powder or green tea powder. Blends of matcha are given poetic names called chamei ("tea names") either by the producing plantation, shop or creator of the blend, or by the grand master of a particular tea tradition. When a blend is named by the grand master of some tea ceremony lineage, it becomes known as the master's konomi, or favoured blend.