English Raspberry Recipe
Cheesecake, Sudachi, Matcha and Shiso Blossom
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- 2
Press into Pan
Press the mixture into the bottom of a 9-inch springform pan evenly. Bake in the preheated oven for about 10 minutes, then remove and let cool.
Cheesecake Filling Preparation
- 3
Prepare the Filling
In a large bowl, beat the softened cream cheese until smooth. Gradually add the sour cream and sugar, mixing until combined.
- 4
Add Eggs and Flavorings
Add the vanilla extract, sudachi juice, and matcha powder to the mixture. Mix thoroughly. Then, add the eggs one at a time, mixing on low speed until just blended.
- 5
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 6
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for about 50-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour.
- 7
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Topping Preparation
- 8
Prepare the Topping
In a small bowl, combine fresh raspberries, finely chopped shiso leaves, and honey. Mix gently to coat the raspberries with honey and shiso.
- 9
Serve
Once the cheesecake is chilled, slice and top each slice with the raspberry-shiso mixture before serving.
