Description
A creamy and delicious Matcha Cheesecake that combines the rich flavors of cream cheese and matcha green tea.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons matcha green tea powder
- ½ cup sour cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with ¾ cup of sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and matcha powder until fully incorporated.
- Add the sour cream and flour, mixing until smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- Serve chilled. For best results, slice with a hot knife for clean edges.
Notes
- For a lighter version, substitute cream cheese with Neufchâtel cheese.
- For a chocolate twist, swirl in some melted dark chocolate into the batter before baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: N/A
- Fat: 24g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 22g
- Fiber: N/A
- Protein: 6g
- Cholesterol: N/A