Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane

I followed the recipe exactly but after an hour in the oven it was still super wet. Instead of cooling outside the oven I let it cool for an hour in the oven. After that it was still a little wobbly in the middle which is perfect. After refrigerating it was a wonder consistency. The flavor was light and fresh.

• jfain

• Columbus, Ohio

• 3/22/2021

I made this cheesecake 3 times. It's easy to make and I love green tea anything! I could not find fromage blanc within a 35 mile radius, so I substituted it with yogurt. The first 2 times, I let the recipe guide me. The cakes were embarrassingly unpopular and my guinea pigs, er, I mean guests were forced to make positive comments. The third time I made it, I added the following extra ingredients. For flavor: 1) green tea powder 2) orange zest 3) vanilla essence 4) shortbread cookie crumb For consistency/texture (It was difficult to cut the cheesecake cleanly; a lot of the cheese stuck to the knife. Even after the tweak, the cheese still stuck to the knife, but in a smaller quantity.) 1) an extra egg white 2) 2 Tbs gelatine powder I reduced the sugar in the cake, but dusted the surface with powdered sugar and green tea powder, decorated it with paper holly, peppermint candy balls and raspberry "bells" and served it for Christmas Day lunch yesterday. It was a BIG HIT! Even lactose intolerant uncles who wouldn't normally look at cheesecake were singing its praises.

• ameli1

• Bay Area, California

• 12/26/2015

Tried it but the cookie crumbs got mixed in with the cheesecake filling when I poured it in, the whole thing got stuck to the pan and it doesn't look very pleasing either. We don't have "shortbread cookies" as such over here so I used some buttery biscuits I could find in the shop, probably it was too dry? Any tips? Mix it with some butter or something?

• SelinaFKyle

• Hungary

• 6/3/2015

I found the powder (Republic of Tea) and Fromage Blanc at Whole Foods and followed the recipe as written - easy, delicious, and a beautiful presentation with the berries and a raspberry sauce at a sushi party. A b

• pamelagarlick

• 2/2/2014

Couldn't get the fromage blanc, but my local cheese store recommended a mild goat cheese. Worked fine. This recipe was so easy and turned out beautifully.

• lbenn81025

• New York, NY

• 3/24/2013

Made this with 1/3 fat cream cheese, matcha green tea (used more than called for) and mascarpone cheese. Excellent. Different. Pretty. Will make again. (Did not make the tea this time)

• Anonymous

• Denver

• 1/1/2013

One of the best cheesecakes I have ever had! Every single person who tried it raved about it unique flavor and gingersnap crust. I added a little crystallized ginger to the crust which gave a wonderful strong ginger flavor. I couldn't find the green tea powder so I just bought tea bags and ground up the mixture. It gave the creamy cheese cake a little more texture. Also the tisane was great but needed to be strained. The berries are lovely presentation but after 7 minutes too much debris fell off the berries and sat at the bottom of the pitcher. I intend on making this many more times (my friend has even asked me to make a version of this for her wedding cake).

• iamajalol

• Mission Viejo, CA

• 8/8/2011

I made this & it was great! We even got in the spirit & tried it with a couple of different teas to see which one worked best -- our favorite was Cherry Tea! http://tinyurl.com/bez333

• Claris

• Los Angeles, CA

• 2/12/2009

Hi, I have yet to try this cake as I got confused with one part... What exactly is a roasting pan? Is it something like a steamer, bain marie or double boiler? Is it even necessary or will baking this normally yield acceptable results? Otherwise, can anyone please suggest how I should be baking this as all I have on hand is a springform pan and a fan forced oven =) Obviously I am hoping for the cake to come out green and not brown from overbaking Much thanks ;)

• christks

• Malaysia

• 10/8/2008

LOVED this recipe. I could never find fromage blanc so I substituted marscapone and the results were utterly amazing. Be sure to make the tea, it really completes the entire dessert.

• Anonymous

• Marietta, GA

• 8/29/2008

Made this for an Asian dinner and paired with plum wine (not the tisane). Looked very pretty decorated with split lychees with a raspberry in the cneter of each - like flowers. Using the fromage blanc gave it a rich flavor.

• gypsylthr

• Phoenix, AZ

• 2/25/2008

This was the best cheesecake I've ever made! I followed the recipe exactly. The red and golden raspberries looked absolutely stunning on the light green cake. The texture was pretty light and creamy, not your typical dense NY style. Even people that were skeptical of the green tea flavor when they saw it ended up loving it.

• Anonymous

• maryland

• 1/13/2008

I followed the cook from grand rapids advice and made a 10" cake. However, instead of marscapone I used ricotta. Also, with only 1 cup of sugar the cake had too much of a green tea flavor (I used cooking/ingredient grade matcha green tea powder, so perhaps the flavor was too strong). I made another version of the cake and increased it to 1&1/4 cup of sugar. Much better! I only baked it for an hour and 10 minute, and the cake had very soft texture. Bake it a bit longer for a firmer cake.

• Anonymous

• Ann Arbor Michigan

• 12/19/2007

Here are my adjustments to make a 10" cake for a larger group: 1⅓ cup ground shortbread cookies (about 8 ounces), 3 8-ounce packages cream cheese, 3/4 cup mascarpone,1 c. sugar,4 large eggs, 3 teaspoons Japanese green tea powder. It was a big hit in the small size but even bigger hit (and easier to serve) in the larger size.

• Anonymous

• 密歇根州大急流城

• 12/13/2007

I've made this recipe a number of times now, and I have the following to say (besides it being great): 1) I prefer using oreo cookies for the crust with a little bit of butter, and bake it before filling it up -- but only for 10 min. 2) I used fresh raspberries and poured some torini raspberry syrup on top and but that in the friedge for an hour -- it really gave it a boost. The combination of the oreo cookies and raspberries, both mutes the taste of green tea, but also gives the cheesecake itself a great taste. Everyone loves it, and it will definately be one of my signature ddishes.

• Anonymous

• 11/27/2007