Green Tea Cheesecake and Peach/Raspberry Macedoine
Classic cheesecake recipe, modified with earthy green tea and a fun topping.10 h 2
- 1/4 c. butter, melted
- 5 oz. ginger snaps, ground finely
- 3 tbsp. green pekoe tea, finely ground
- 1 lb. cream cheese, room temperature
- 1/2 c. creme fraiche
- 3/4 c. sugar
- 4 eggs
- 3 tbsp. green pekoe tea leaves
- 1/2 c. water
- 3 peaches
- 2 c. raspberries
- 2 tbsp. sugar
Preheat oven to 350°F.
Grease 8" springform pan.
Mix melted butter and ground cookies together.
Press into bottom of pan (use the bottom of a drinking glass to make it smooth).
Bake 8 min., or until starting to brown.
Let cool; leave oven on.
Combine cream cheese, cr�me fra�che, and sugar.
Add eggs one at a time.
Mix in the finely ground tea.
Pour mix into springform pan over crust.
Set pan inside a roasting pan filled with water to halfway up the side of the springform pan.
Bake at 350� for 1 hour or until you can jiggle the pan and just the center moves slightly.
Let cool for 1 hour, then place in refrigerator overnight.
Heat water to 180°F.
Place tea leaves in a cup and pour heated water over.
Let steep 5 min., then strain.
Place strong tea in refrigerator to chill to about room temperature.
Cut peaches and raspberries into salsa sized chunks and mix.
Sprinkle fruit liberally with sugar.
Once green tea has cooled to room temperature, pour it over the fruit.
Serve cheesecake with macedoine spooned on top, and enjoy with a hot cup of tea.
Prep Time: 45 min. Cook Time: 1 hour Chill time: overnight