Description
Matcha Green Tea Cheesecake is a delightful dessert that combines the rich, creamy texture of traditional cheesecake with the unique flavor of matcha green tea.
Ingredients
- Cream cheese: 450 grams (16 oz), softened
- Granulated sugar: 150 grams (3/4 cup)
- Eggs: 3 large
- Matcha powder: 2 tablespoons (plus extra for garnish)
- Heavy cream: 240 ml (1 cup)
- Graham cracker crumbs: 200 grams (about 2 cups)
- Unsalted butter: 100 grams (7 tablespoons), melted
- Vanilla extract: 1 teaspoon
- Salt: a pinch
Instructions
- Preheat your oven to 175°C (350°F).
- Combine graham cracker crumbs, melted butter, and a pinch of salt in a mixing bowl.
- Press the mixture into the bottom of a 9-inch (23 cm) springform pan and bake for 10 minutes.
- Let the crust cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add granulated sugar while mixing.
- Add eggs one at a time, mixing well after each addition.
- Sift in matcha powder, then add heavy cream and vanilla extract, mixing until smooth.
- Pour the filling over the cooled crust and smooth the top.
- Tap the pan gently to release air bubbles.
- Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours.
- Dust with extra matcha powder before serving.
Notes
- Use room temperature cream cheese for a smooth batter.
- Avoid overmixing to prevent cracks.
- Chill the cheesecake overnight for best flavor.
- Use high-quality culinary-grade matcha for the best results.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Matcha, Cheesecake, Dessert, Green Tea, Japanese