Green Tea cheesecake

[Guest guest]

Tofutti works in this. It's become a favorite recipe here. Swiped straight

from www.epicurious.com. I use extra cream cheese instead of fromage blanc.

You really need to use green tea powder (prolly find at the hfs) I have NOT

done this substituting eggs. I needed a cow's dairy free dessert & this was it.

Many cheers for me & nobody knew. The whole day...this has tofu in it?? This

isn't real sour cream?? It was a HOOT.

 

GREEN TEA CHEESECAKE WITH RASPBERRIES AND RASPBERRY-MINT TISANE A tisane is a

tea-like aromatic infusion; this one is a lovely partner to the cheesecake.

 

Cake

1 cup (generous) ground shortbread cookies (about 6 ounces)

2 8-ounce packages cream cheese, room temperature (do not use whipped or " light "

products)

1/2 cup (packed) fromage blanc*

3/4 cup plus 2 tablespoons sugar

4 large eggs

2 teaspoons Japanese green tea powder** or 2 teaspoons finely ground green tea

from about 4 tea bags

 

Tisane

2 1/2-pint containers fresh red raspberries

2 1/2-pint containers fresh golden raspberries

1 bunch fresh mint

Boiling water

 

 

 

For cake:

Preheat 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.)

 

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.

 

*Fromage blanc is available at some supermarkets, cheese stores, and specialty

foods stores.

**Green tea powder is available at Japanese markets.

 

Test-kitchen tip: The tisane doesn't really need sweetening, but serving it with

rock candy swizzle sticks (available at candy stores and candyeveryday.com) adds

a touch of whimsy.

 

Makes 8 servings.

Bon Appétit

Time For Dessert

January 2006

Elizabeth Falkner

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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