green tea cheesecake

How To Make green tea cheesecake

• 1

  For cake:
• 2

  Preheat oven to 375°F.
• 3

  In a food processor, chop cookies to a fine texture and add butter. Process until mixture is mealy and the butter is incorporated.
• 4

  Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan.
• 5

  Place pan in oven and ‘blind bake’ for 20 minutes. Remove from oven and allow to cool.
• 6

  Reduce oven to 325°F.
• 7

  Wrap outside of pan tightly with several layers of heavy-duty foil.
• 8

  Using a stand mixer, beat cream cheeses, food coloring and sugar until smooth.
• 9

  Add eggs 1 at a time, beating until incorporated after each addition.
• 10

  Beat 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.
• 11

  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.
• 12

  Refrigerate uncovered overnight.
• 13

  For Sauce:
• 14

  Mix cornstarch and water and create slurry. Place raspberries, Chambord and sugar in a small saucepan, over medium heat, stirring constantly, cooking until berries burst.
• 15

  Slowly add slurry, stirring constantly, as mixture thickens to a paste consistency. Remove from heat and allow to cool slightly.
• 16

  Add vodka and lemon juice and stir until the consistency of warm honey. Add additional Chambord as necessary.
• 17

  Service:
• 18

  Cut 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.
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