Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane
An elegant Japanese-inspired cheesecake featuring green tea powder and a shortbread cookie crust, served with fresh red and golden raspberries and accompanied by a soothing raspberry-mint tisane. The combination of cream cheese and fromage blanc creates a luxuriously smooth texture.
Ingredients
- •1 cup ground shortbread cookies
- •2 packages cream cheese
- •½ cup fromage blanc
- •¾ cup sugar
- •4 large eggs
- •2 teaspoons Japanese green tea powder
- •2 containers fresh red raspberries
- •2 containers fresh golden raspberries
- •1 bunch fresh mint
- •4 cups boiling water
Cooking Instructions
- 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.
15 min
- 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.)
60 min
- 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.
5 min
- 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.
10 min
- 5.
*Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
- 6.
**Green tea powder is available at Japanese markets.
