Matcha Cheesecake

WHY THIS RECIPE WORKS

Matcha Cheesecake combines the rich, creamy texture of a classic cheesecake with the unique, earthy flavor of matcha green tea. The vibrant green color and delicate taste of matcha make this dessert both visually stunning and deliciously unique. This recipe balances sweetness and the subtle bitterness of matcha, creating a harmonious flavor profile that is sure to impress.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 pounds (900g) cream cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons matcha powder
• 2 tablespoons all-purpose flour

For the Topping:

• Whipped cream (optional)
• Matcha powder for dusting

Directions

For the Crust:

1. Prepare the Crust:
   • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
   • Press the mixture firmly into the bottom of the prepared springform pan.
   • Bake for 10 minutes, then remove from the oven and let cool completely.

For the Cheesecake Filling:

2. Prepare the Filling:
   • In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
   • Sift in the matcha powder and flour, then gently fold into the cream cheese mixture until fully incorporated and smooth.
   • Pour the filling over the cooled crust in the springform pan.
3. Bake the Cheesecake:
   • Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be lightly browned.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
   • Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to set.

For the Topping:

4. Add the Topping:
   • Before serving, you can top the cheesecake with whipped cream and a light dusting of matcha powder for extra flavor and decoration.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I use low-fat cream cheese? A: Full-fat cream cheese is recommended for the best texture and flavor, but low-fat cream cheese can be used if desired.

Q: What if I don’t have matcha powder? A: Matcha powder is essential for the distinct flavor and color of this cheesecake. It can be found in most health food stores or online.

Q: How do I know when the cheesecake is done? A: The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.

EXPERT TIPS

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth and creamy batter.
• Sifting Matcha: Sift the matcha powder to avoid any lumps in the batter, ensuring a smooth and even texture.
• Avoid Overbaking: The center should still be slightly jiggly when you remove it from the oven. It will firm up as it cools.

HOW TO STORE THIS RECIPE

• In the Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• In the Freezer: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.