Recipes

Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane

1 Mins read
0
38
0
Share
Scroll to recipe
Share
Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane

Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane

amanda

Equipment

  • - KitchenAid Stand Mixer (3.5-quart)

  • - Digital Scale

  • - 8-Inch Cheesecake Pan

  • - Pint Glass Mixer Jar

  • - Springform Pan (9 Inch)

  • - Silicone Baking Mat

  • - Electric Hand Mixer

  • - Cheesecake Pan Liner

  • - Raspberry Preserving Set

  • - Electric Blender

  • - High-Speed Food Processor

Ingredients

  • 1 cup (generous) ground shortbread cookies (about 6 ounces)

  • 2 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products)

  • 1/2 cup (packed) fromage blanc*

  • 3/4 cup plus 2 tablespoons sugar

  • 4 large eggs

  • 2 teaspoons Japanese green tea powder** or 2 teaspoons finely ground green tea from about 4 tea bags

  • 2 1/2-pint containers fresh red raspberries

  • 2 1/2-pint containers fresh golden raspberries

  • 1 bunch fresh mint

  • Boiling water

Instructions

1

Instruction 1

Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
2

Instruction 2

Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
3

Instruction 3

Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.
4

Instruction 4

Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.
5

Instruction 5

*Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
6

Instruction 6

**Green tea powder is available at Japanese markets.
0
38
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *