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Teatulia Green Tea Cheesecake

Teatulia Green Tea Cheesecake

  • 1 cup (generous) ground shortbread cookies (about 6 ounces)
  • 2 Teatulia® Ginger Herbal Infusion whole leaf pyramid tea bags
  • 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
  • 4 Teatulia Green Tea pyramid tea bags with the tea finely ground into a powder

Tisane

  • 2 1/2-pint containers fresh red raspberries
  • 2 1/2-pint containers fresh golden raspberries
  • 6 Teatulia Peppermint Herbal Infusion pyramid tea bags
  • Boiling water

For cake:
Preheat oven to 325°F. Blend Ginger tea into cookie crumbs. 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.

As Seen In

Forbes CNN Money Newsweek Specialty Food Association Fresh Cup Magazine Westword 5280 The Denver Magazine