Green Tea Cheesecake with Raspberries
- 1 cup (generous) ground ginger snap cookies (about 6 ounces)
- 2 teaspoons Japanese green tea powder* or 2 teaspoons finely ground green tea from about 4 tea bags
- 2 8-ounce packages lite cream cheese, room temperature
- 1/2 pint container fresh red raspberries
- 1/2 cup (packed) ricotta cheese
- 1/2 pint container fresh golden raspberries
- 3/4 cup suger
- 1 bunch fresh mint
- 4 large eggs
*Green tea powder is available at Japanese markets.
Preheat oven to 325 degrees F. Press cookie crumbs firmly onto bottom (not sides) of an 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, ricotta 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 cake in 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.)
Cut around pan sides to loosen cake; remove sides. Place cake on platter and garnish with raspberries.
Yield: Makes 12 servings. 1 serving provides 243 calories, 11g fat (5.57g sat), 29g carbohydrates, 8g protein, 2g fiber, 224mg sodium, 155 mg potassium, 89g calcium.