Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A tisane is a tea-like aromatic infusion; this one is a lovely partner to the cheesecake. 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 |
Directions:
1. For cake: 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. 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. For tisane: 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. 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. *Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
6. **Green tea powder is available at Japanese markets.
7. Test-kitchen tip: The tisane doesn't really need sweetening, but serving it with rock candy swizzle sticks (available at candy stores and ) adds a touch of whimsy.
|
|