sister herb
Official TTI Chef
Ingredients
4 (8 ounce) packages cream cheese
1 ½ c. white sugar
¾ c. milk
4 eggs
1 c. sour cream
¼ c. all-purpose flour
2 tsp. green tea powder (found in Japanese shops) or 2 teaspoons finely ground organic green tea from about 4 tea bags.
Crust
1 ½ c. graham crack crumbs
¼ c. sugar
4 Tbs. melted butter
Raspberry Sauce
½ c. sugar
½ c. water
6-8 oz. fresh raspberries
Directions
1. Preheat oven to 350 F. Grease a 9-inch spring form pan.
2. In a medium bowl, mix graham cracker crumbs and sugar, then add melted butter and stir until graham cracker crumbs are moistened. Press onto bottom of spring form pan and push slightly up sides of pan, about 1 to 1 1/2 inches. Bake for 5 minutes at 350 F. Once done, let cool.
3. Once the pan is cool, double wrap bottom of spring form pan with wide foil so that water can’t seep into the pan for the water bath later.
4. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in eggs one at a time, mixing just enough to incorporate. Mix in sour cream, flour and green tea powder until smooth. Pour filling into prepared crust.
5. Put spring form pan into a larger rimmed pan, and fill the larger pan with hot water until water is about 1-inch up spring form pan.
6. Bake in preheated oven for 1 hour 10 minutes. Turn the oven off, and let cake cool in oven for an additional 2-4 hours. This help prevent cracking from cooling down too fast.
7. Remove from oven, remove spring form ring, and then let cool to room temperature before chilling in refrigerator.
8. For raspberry sauce, heat sugar and water until boiling and the sugar is dissolved. Add raspberries and heat just until they begin to break up. Remove from heat and cool before refrigerating.
http://swissbeets.blogspot.fi/2009/08/green-tea-cheesecake-with-fresh.html
