Matcha cheesecake

 Adapted from Epicurious, written up by Bijou.  

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

2 tablespoons melted butter

2 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products)

1/2 cup (packed) fromage blanc, mascarpone or quark

3/4 cup plus 2 tablespoons sugar

4 large eggs

2 tablespoons food grade matcha (green tea) powder

1. Preheat oven to 350°F.

2. Mix the crushed cookies with the butter. Press cookie crumbs firmly onto bottom (not sides) of springform pan 

3. Bake crumbs for 7 minutes. Remove from oven and sit on a wire rack while preparing cheesecake batter.

4. Reduce heat to 325°F.

5. Wrap springform pan tightly with 2 layers of heavy-duty foil.

6. 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. 

7. Beat in green tea powder until smooth. (If matcha powder is lumpy, put it through a wire strainer or mix with a tiny bit of water to remove lumps.)

8. 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.

9. 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. Then cover and keep refrigerated. (Can be prepared 2 days ahead.)