Japanese Matcha Cheesecake

• 1 1/2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup heavy cream
• 2 tablespoons matcha powder
• 1/4 teaspoon salt
• 1/2 cup graham cracker crumbs (gluten-free if needed)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons powdered sugar

Steps

1. 1 Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with foil and grease the bottom.
2. 2 Mix graham cracker crumbs, melted butter, and 2 tablespoons powdered sugar. Press into the pan's bottom.
3. 3 Beat cream cheese and granulated sugar until smooth. Add sour cream and vanilla; mix well.
4. 4 Add eggs one at a time, beating just until combined. Stir in heavy cream and matcha powder.
5. 5 Pour the batter over the crust. Bake for 50-60 minutes, or until edges are set but center jiggles slightly.
6. 6 Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.

Nutrition

Tips

• Use high-quality matcha for the best flavor.
• Avoid overmixing to prevent air bubbles.
• Let the cheesecake cool completely before removing from the pan.

Storage

Store covered in the refrigerator for up to 5 days. Let stand at room temperature for 30 minutes before serving.

Serving Suggestions

• Serve with fresh berries for a pop of color and flavor.
• Pair with a cup of green tea for an authentic experience.

FAQ