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Green Tea Cheesecake and peach/raspberry macedoineSubmitted by: Susan BuescherI love cheesecake - I absolutely love it. I modified my regular recipe, made a fun topping, and fell in love with the results. I'm hoping you do to. (My first cheesecake recipe came from a package on cream cheese, but I’ve modified it over the past while through reading tons of recipes, experimenting, and tons of tasting.) Prep Time: Prep Time: 25 min Cook Time: 1 hour Serving Size: 8
Crust: 1. Preheat oven to 350 degrees Fahrenheit 2. Grease 8 ˝ inch springform pan 3. Mix melted butter and ground cookies together 4. Press into bottom of pan (use the bottom of a drinking glass if you want to make it smooth) 5. bake for 8 minutes, or until browning 6. let cool (leave oven on) Filling: 1. Mix cream cheese, creme fraiche, and sugar together. 2. Add eggs one at a time 3. Mix finely ground tea into mix 4. Pour mix into springform pan over crust 5. Set pan inside a roasting pan filled with water to halfway up the side of the springform pan 6. Bake at 350 for 1 hour or until you can jiggle the pan and just the center moves slightly. 7. Let cool for an hour then place in refrigerator overnight Macedoine 1. Heat water to 180 degrees Fahrenheit 2. Place tea leaves in a cup 3. Pour water over tea leaves 4. Let steep 5 minutes then strain out tea leaves 5. Place strong tea in refrigerator 6. Cup up peaches and raspberries into “salsa sized” chunks and mix 7. Sprinkle liberally with sugar 8. Once green tea has cooled to room temperature, pour it over the fruit 9. Refrigerate overnight All together now! 1) cut cheesecake using a tin knife that has been wiped between each cut 2) place slices on plates 3) spoon Macedoine over slices 4) eat while drinking a glass of Green Pekoe tea |
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