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GREEN TEA CHEESECAKE
With Raspberries
Source: Bon Appétit, Jan 2006
Serving Size: 8
Prep Time: 30 min
Cooking Time: ~24 hours
Tools
8-inch-diameter spring form pan
Heavy-duty foil.
Electric Mixer
Large Bowl
Roasting Pan large enough to hold the Spring Form Pan
Oven |
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Instructions
Preheat oven to 325°F.
Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter Spring Form pan.
Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Using an 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 cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of spring form pan.
Bake cake until set but center moves very slightly when pan is gently shaken, ~ 1 hour.
Remove cake from roasting pan; cool ~1 hour at room temperature.
Refrigerate uncovered overnight.
To Server
Cut around pan in-sides to loosen cake; remove sides.
Place cake on platter and Garnish
Serve each piece with Green Tea.
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.Ingredient List
Fromage Blanc Cheese is available at some supermarkets, cheese stores, and specialty foods stores.
Cake
1 cup (generous) ground shortbread cookies (about 6 ounces)
2 8-ounce packages of cream cheese, room temperature (not whipped or "light")
1/2 cup (packed) Fromage Blanc (or similar) Cheese
3/4 cup plus 2 tbs sugar
4 large eggs
1 tbs finely chopped green tea leaves (you can use the chopped tea in green-tea tea-bags)
Garnish
Red, Gold, Orange raspberries
Fresh mint
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