Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane

Preparation

1. Cake

   Step 1

   Preheat oven to 325°F. 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 cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.

   Step 2

   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.)

2. Tisane

   Step 3

   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.

   Step 4

   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.