Green Tea Cheesecake

Geoffry Le Cher

By
@Geoffry

I like cheesecake and here is my twist on this traditional dessert.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

CAKE

24
shortbread cookies
2 Tbsp
butter, unsalted
16 oz
cream cheese, room temperature
4 oz
neufchâtel cheese
1 c
sugar
4 large
eggs
5 tsp
finely ground green tea from about 10 tea bags
green food coloring (optional)

SYRUP

1 pt
fresh raspberries
1/2 c
sugar
2 oz
‘chambord’ raspberry liqueur
1 Tbsp
corn starch
1/4 c
water
1 1/2 oz
vodka
1 oz
lemon juice

Step-By-Step

1For cake:

2Preheat oven to 375°F.

3In a food processor, chop cookies to a fine texture and add butter. Process until mixture is mealy and the butter is incorporated.

4Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan.

5Place pan in oven and ‘blind bake’ for 20 minutes. Remove from oven and allow to cool.

6Reduce oven to 325°F.

7Wrap outside of pan tightly with several layers of heavy-duty foil.

8Using a stand mixer, beat cream cheeses, food coloring and sugar until smooth.

9Add eggs 1 at a time, beating until incorporated after each addition.

10Beat in green tea 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.

11Bake 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.

12Refrigerate uncovered overnight.

13For Sauce:

14Mix cornstarch and water and create slurry.
Place raspberries, Chambord and sugar in a small saucepan, over medium heat, stirring constantly, cooking until berries burst.

15Slowly add slurry, stirring constantly, as mixture thickens to a paste consistency. Remove from heat and allow to cool slightly.

16Add vodka and lemon juice and stir until the consistency of warm honey. Add additional Chambord as necessary.

17Service:

18Cut around pan sides to loosen cake; remove sides.

Cut cake into wedges.

Spoon syrup onto plate and set cake wedge onto plate.

Garnish cake with some blackberries, raspberries and mint.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Asian