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Matcha cheesecake
A luscious dessert made with matcha, cream cheese, and graham crackers.
YIELDS
8
TO
10
Ingredients
- 1 1/4 cup graham cracker crumbs
- 1/2 cup melted butter
- 2 pounds (907 g) cream cheese, at room temperature
- 1 1/2 cups (350 ml) sugar
- 1/4 cup (60 ml) matcha powder
- 4 eggs, beaten
- 1 tablespoon (30 ml) vanilla extract
Directions
- Preheat oven to 350° F (175° C)
- In a mixing bowl, combine graham cracker crumbs and melted butter. Mix thoroughly.
- Line the bottom of an eight-inch springform pan with parchment paper and butter the sides.
- Using your fingertips, press the graham cracker and butter mixture in the bottom in an even layer.
- Refrigerate for 15 minutes.
- In a stand mixer with a paddle attachment, beat together cream cheese and sugar until light and smooth.
- Add the matcha, eggs, and vanilla extract. Continue mixing until light and creamy.
- Pour the mixture into the pie crust.
- Bake until smooth and the center jiggles evenly when the cake is shaken, roughly 45 minutes to an hour. If the top of the cake begins to darken, cover it with foil.
- Allow the cake to cool to room temperature. Transfer the cake to the refrigerator for four hours.
- Slice, and serve immediately. Enjoy!
