Yield: 14 servings
For cheesecake:Preheat oven to 300 degrees F Prepare 9-inch spring-form pan by wrapping outside of pan tightly with 3 layers of heavy-duty foil. Using paddle attachment on an electric mixer, beat cream cheese, sugar and green tea powder until smooth. Slowly add heavy whipping cream until combined. Add eggs 1 at a time, beating until incorporated after each addition. Pour batter into prepared spring-form pan. Place pan into large roasting pan; add enough hot water to roasting pan to come halfway up sides of spring-form pan.Bake cheesecake until set, but center moves very slightly when pan is gently shaken, about 2 hours. Turn off oven and crack oven door open to allow cheesecake to cool, about 1 hour. Remove cake from oven and from roasting pan; cool 1 more hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)For glaze:Place sugar, Meyer lemon juice and zest in medium saucepan. Bring to boil, while stirring, then reduce heat to simmer for 8 to 10 minutes. Remove from heat when slightly thickened (it will continue to thicken as it cools).Serve glaze over cheesecake and garnish with fresh raspberries and green tea powder.
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