Green Tea Cheesecake with Raspberry Mint Tisane
CATEGORIES
INGREDIENTS
  • Servings: 8
  • Cake:
  • 1 generous cup ground shortbread cookies - about 6 ounces
  • 2 pkgs. (8 oz. each) regular cream cheese (no substitutions)
  • 1/2 cup packed fromage blanc (see notes)
  • 3/4 cup plus 2 tbs. sugar
  • 4 large eggs
  • 2 teaspoons Japanese green tea powder (see notes)
  • Tisane:
  • 2-1/2 pints fresh red raspberries
  • 2-1/2 pints fresh golden raspberries
  • 1 bunch fresh mint
  • boiling water
DIRECTIONS
  1. For cake: Preheat oven to 325ºF. 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 cake in 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. 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.
  4. Notes: Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores. If necessary, substitute mascarpone. Green tea powder is available at Japanese markets or substitute or 2 teaspoons finely ground green tea from about 4 tea bags