Yield: 14 servings
Preheat oven to 300 degrees F
Prepare 9-inch spring-form pan by wrapping outside of pan tightly with 3 layers of heavy-duty foil.
Using paddle attachment on an electric mixer, beat cream cheese, sugar and green tea powder until smooth. Slowly add heavy whipping cream until combined. Add eggs 1 at a time, beating until incorporated after each addition.
Pour batter into prepared spring-form pan. Place pan into large roasting pan; add enough hot water to roasting pan to come halfway up sides of spring-form pan.
Bake cheesecake until set, but center moves very slightly when pan is gently shaken, about 2 hours. Turn off oven and crack oven door open to allow cheesecake to cool, about 1 hour. Remove cake from oven and from roasting pan; cool 1 more hour at room temperature.
Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
Place sugar, Meyer lemon juice and zest in medium saucepan. Bring to boil, while stirring, then reduce heat to simmer for 8 to 10 minutes. Remove from heat when slightly thickened (it will continue to thicken as it cools).
Serve glaze over cheesecake and garnish with fresh raspberries and green tea powder.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.