Green Tea Cheesecake with Raspberry Mint Tisane
1 generous cup ground shortbread cookies - about 6 ounces
2 pkgs. (8 oz. each) regular cream cheese (no substitutions)
1/2 cup packed fromage blanc (see notes)
3/4 cup plus 2 tbs. sugar
4 large eggs
2 teaspoons Japanese green tea powder (see notes)
2-1/2 pints fresh red raspberries
2-1/2 pints fresh golden raspberries
1 bunch fresh mint
For cake: Preheat oven to 325ºF. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, 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.)
For tisane: Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes. Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.
Notes: Fromage blanc is available at some supermarkets, cheese stores, and specialty foods stores. If necessary, substitute mascarpone. Green tea powder is available at Japanese markets or substitute or 2 teaspoons finely ground green tea from about 4 tea bags