Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane
Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 325°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F.
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 cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
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.).
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.
*Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores.
**Green tea powder is available at Japanese markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.