green tea cheesecake

★★★★★ 1 Review
Geoffry avatar
By Geoffry Le Cher
from Talladega, AL

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

serves 8-10
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For green tea cheesecake

  • CAKE
  • 24
    shortbread cookies
  • 2 Tbsp
    butter, unsalted
  • 16 oz
    cream cheese, room temperature
  • 4 oz
    neufchâtel cheese
  • 1 c
    sugar
  • 4 lg
    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
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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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