Matcha Cheesecake Recipe
Creamy cheesecake infused with matcha.
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Ingredients
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Crust
Cheesecake Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Pour the melted butter into the crumb mixture and stir until well combined.
- 2
Bake the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes, or until the crust is golden. Remove from the oven and allow to cool.
Cheesecake Filling Preparation
- 3
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and mix until fully incorporated.
- 4
Add Other Ingredients
Add the sour cream, heavy cream, matcha powder, and vanilla extract to the cream cheese mixture. Mix until smooth and well combined.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing well after each addition until just combined. Avoid overmixing.
- 6
Pour Filling into Crust
Pour the matcha cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Baking and Cooling
- 7
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. The edges should be slightly puffed.
- 8
Cool the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then remove from oven and let it cool to room temperature.
- 9
Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor.
