Jasmine Cheesecake

Submitted by: Anna Blatz

Classic New York cheesecake infused with jasmine tea, served with a raspberry/jasmine sauce.

Ingredients:
1 pound cream cheese
1 cup sugar
2 tablespoons tea, jasmine, whole leaf, dry
1 tablespoon cornstarch, optional
3 large eggs
3 tbs and 1 tsp jasmine tea, brewed strong
1/2 teaspoon vanilla
1/4 teaspoon salt
3 cups sour cream
3/4 cup shortbread cookies, crushed
1/2 cup butter, melted

Sauce:
24 ounces raspberries, frozen
2 teaspoons jasmine tea, moderate strength
2/3 cup sugar, optional

Directions:
At least 24 hours in advance: Mix 2 cups of sugar with 2 tbs. jasmine tea leaves. Seal airtight, and let infuse until ready to use. This will provide enough sugar for the cheesecake and sauce.

Butter and line with paper an 8 in spring form pan. Wrap the outside well in two layers of foil, and set in a pan deep enough hold 1 inch of water. Toss short bread crumbs with butter, and pat into bottom and slightly up sides of the pan. Pre-heat oven to 350 degrees F.

Sift sugar to remove tea leaves (if desired). In a large mixing bowl, beat togther cream cheese and sugar and salt until very smooth. Beat in cornstarch, if using. Beat in eggs one at at time, scraping sides of bowl down between each egg and beating thoroughly between each addition. Add the tea and vanilla, and beat well. Finally, beat in sour cream until just blended.

Pour batter into prepared springform pan, and pour very hot water into larger pan until it comes 1 inch up the sides of the spring form. Bake for 45 minutes, then turn oven off - do not open to check during baking. Let the cheesecake rest in the oven for one hour with out opening, then remove it from the water bath, and let cool on a rack for another hour. Refrigerate overnight.

Sauce:

In a fine mesh sieve over a deep bowl, allow raspberries to thaw completely. Press out as much juice as possible, and carefully cook down to 1/4 cup. Push crushed rasperries through the finest sieve or mill screen you have to remove as many seeds as possible. You should have about 1 cup of puree. Mix puree with the reduced juices and tea, and taste for sweetness - adjust with remaining infused sugar. A few drops of lemon juice may also be used if desired.

Unmold the cheesecake carefully, and serve with raspberry jasmine sauce.