I like cheesecake and here is my twist on this traditional dessert.
Provided by Geoffry Le Cher
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. For cake:
- 2. Preheat oven to 375°F.
- 3. In a food processor, chop cookies to a fine texture and add butter. Process until mixture is mealy and the butter is incorporated.
- 4. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan.
- 5. Place pan in oven and 'blind bake' for 20 minutes. Remove from oven and allow to cool.
- 6. Reduce oven to 325°F.
- 7. Wrap outside of pan tightly with several layers of heavy-duty foil.
- 8. Using a stand mixer, beat cream cheeses, food coloring and sugar until smooth.
- 9. Add eggs 1 at a time, beating until incorporated after each addition.
- 10. Beat in green tea until smooth. Pour batter over prepared crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of spring-form pan.
- 11. 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.
- 12. Refrigerate uncovered overnight.
- 13. For Sauce:
- 14. Mix cornstarch and water and create slurry. Place raspberries, Chambord and sugar in a small saucepan, over medium heat, stirring constantly, cooking until berries burst.
- 15. Slowly add slurry, stirring constantly, as mixture thickens to a paste consistency. Remove from heat and allow to cool slightly.
- 16. Add vodka and lemon juice and stir until the consistency of warm honey. Add additional Chambord as necessary.
- 17. Service:
- 18. Cut around pan sides to loosen cake; remove sides. Cut cake into wedges. Spoon syrup onto plate and set cake wedge onto plate. Garnish cake with some blackberries, raspberries and mint.
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