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Linda Appel Lipsius

Co-Founder & CEO
Teatulia Organic Teas

Green Tea Cheesecake with Raspberry-Mint Tisane

March is that time of year where winter is still hanging on but spring is right around the corner. You might be sipping hot tea during a snowstorm one week, and when the sun pops out the next week you’re craving iced tea speckled with the fruits of summer. This green tea cheesecake is the perfect solution for this in-between month—it’s comfort food that helps wash away the winter blues and welcome those spring cravings.

Teatulia’s sweet yet peppery Ginger Herbal Infusion speckles the cookie crust, while our Teatulia Green Tea is ground into a powder to give the creamy batter its earthy, sweet taste and light green color. The cool cheesecake pairs perfectly with a hot tisane (herbal tea) made by steeping Teatulia’s invigorating Peppermint Herbal Infusion with fresh raspberries. Here comes the sun!

P.S. Change up your St. Patrick’s Day menu and introduce this green treat to brighten up the festivities.

Green Tea Cheesecake with Raspberry-Mint Tisane

Makes 1 cheesecake, 8 servings


For the cheesecake:

1 cup (generous) ground shortbread cookies (about 6 ounces)

2 Teatulia Ginger Herbal Infusion pyramid tea bags, herbs removed from bags

2 (8-ounce) packages cream cheese, room temperature (don’t use “whipped” or “light”)

1/2 cup (packed) fromage blanc*

3/4 cup plus 2 tablespoons sugar

4 large eggs

4 Teatulia Green Tea pyramid tea bags, tea leaves removed from bags and finely ground into a powder

For the tisane:

2 (1/2-pint) containers fresh red raspberries

2 (1/2-pint) containers fresh golden raspberries

8 Teatulia Peppermint Herbal Infusion pyramid tea bags

Boiling water


*Fromage blanc is a creamy, soft French cheese available at some supermarkets, cheese stores, and specialty foods stores.


For the cheesecake:


1. Preheat oven to 325 degrees. Blend herbs from Ginger Herbal Infusion pyramid bags into ground cookie crumbs. Press crumbs firmly onto bottom (not sides) of an 8-inch springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil.


2. Use an electric mixer to beat cream cheese, fromage blanc, and sugar until smooth. Add eggs one at a time, beating until incorporated after each addition. Beat in ground Teatulia Green Tea until smooth.


3. Pour batter into prepared springform pan. Place springform pan inside a roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the springform pan. Bake until cake is set but center moves very slightly when pan is gently shaken, about 1 hour.


4. Remove springform pan from roasting pan and let cheesecake cool for 1 hour at room temperature. Transfer to refrigerator and chill, uncovered, overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)


For the tisane: Place 5 raspberries (mix of red and golden) and 1 Teatulia Peppermint Herbal Infusion pyramid tea bag in each of 8 heatproof glasses. Fill glasses with boiling water and let steep 5 minutes. Remove tea bags but leave raspberries in the glasses.


To serve: Cut around sides of springform pan to loosen the cooled cheesecake; remove pan sides. Place cheesecake on a platter and garnish with some of the raspberries. Cut into wedges and serve each piece with a few raspberries and a glass of tisane. 



Linda Appel Lipsius
Co-Founder and CEO, Teatulia Organic Teas



A Denver native, Linda Appel Lipsius is a tea purist. Introduced to Teatulia by her good friend and business partner, Bangladesh native Anis Ahmed, Linda has learned to love and cherish everything about this ancient beverage. A natural for the tea business, Linda lived in Ireland and England and traveled throughout Asia where she learned how central tea is to so many cultures around the world. Now her mission is to educate the American consumer about the benefits of high quality, sustainably-grown tea. 

Lipsius began introducing Teatulia’s single-garden teas to the United States in 2006. Before her career in tea, Linda was a Vice President of Denver-based Orange Glo International where she launched leading brands OxiClean, Kaboom, Orange Glo and Orange Clean in the US, Europe and Asia. Prior to Orange Glo, she directed marketing campaigns for Roche Laboratories at Young & Rubicam. Linda earned her BA from Columbia University and MBA from New York University. A two time featured speaker at the World Tea Expo on the topic of sustainable tea gardens, Linda is an avid runner, yogi and tennis player.