Description
Discover the creamy delight of Matcha cheesecake, a perfect blend of rich flavors and a beautiful green hue.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 tablespoon matcha green tea powder
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 pre-made graham cracker crust (9-inch)
Instructions
- Preheat your oven to 325°F.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and continue to mix until well combined.
- Add the vanilla extract, eggs, and flour to the cream cheese mixture. Mix until just combined, being careful not to overmix.
- Sift the matcha powder into the bowl and mix until fully incorporated.
- In a separate bowl, whisk together the sour cream, heavy cream, and salt until smooth.
- Gently fold this mixture into the matcha cheesecake batter until well blended.
- Pour the cheesecake batter into the prepared graham cracker crust, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour.
- Remove from the oven and let it cool to room temperature.
- Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- This cheesecake serves 8.
- For a lighter version, substitute the heavy cream with Greek yogurt.
- You can also add a layer of fruit topping, such as fresh strawberries or blueberries, for added flavor and decoration.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg