Vanilla Bean Cheese Cake Recipe
Matcha sugar, white chocolate, toffee crumble
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Cheesecake Filling Preparation
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in granulated sugar and beat until well combined. Add sour cream and vanilla bean paste, mixing until smooth. Add eggs one at a time, mixing well after each addition. Finally, mix in matcha powder until evenly distributed.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
Topping Preparation
- 4
Add Toppings
Melt the white chocolate in a microwave or double boiler. Once the cheesecake has cooled completely, drizzle the melted white chocolate over the top. Sprinkle with toffee bits and matcha sugar.
- 5
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving to allow it to set completely. Slice and enjoy!