cream cheese, room temperature
finely ground green tea from about 10 tea bags
green food coloring (optional)
‘chambord’ raspberry liqueur
3In a food processor, chop cookies to a fine texture and add butter. Process until mixture is mealy and the butter is incorporated.
4Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter springform pan.
5Place pan in oven and ‘blind bake’ for 20 minutes. Remove from oven and allow to cool.
7Wrap outside of pan tightly with several layers of heavy-duty foil.
8Using a stand mixer, beat cream cheeses, food coloring and sugar until smooth.
9Add eggs 1 at a time, beating until incorporated after each addition.
10Beat in green tea 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 spring-form pan.
11Bake 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.
12Refrigerate uncovered overnight.
14Mix cornstarch and water and create slurry.
Place raspberries, Chambord and sugar in a small saucepan, over medium heat, stirring constantly, cooking until berries burst.
15Slowly add slurry, stirring constantly, as mixture thickens to a paste consistency. Remove from heat and allow to cool slightly.
16Add vodka and lemon juice and stir until the consistency of warm honey. Add additional Chambord as necessary.
18Cut around pan sides to loosen cake; remove sides.
Cut cake into wedges.
Spoon syrup onto plate and set cake wedge onto plate.
Garnish cake with some blackberries, raspberries and mint.