Japanese Matcha Green Tea Cheesecake

Name: Japanese Matcha Green Tea Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 320 min
Yield: 12 slices
Cuisine: Japanese-American fusion
Ingredients: 2 cups Graham cracker crumbs; 6 tbsp Butter, melted; 32 oz Cream cheese; 0.75 cup Granulated sugar; 0.5 cup Sour cream; 3 whole Eggs; 3 tbsp Matcha green tea powder; 1 tsp Vanilla extract; 0.25 cup Hot water; 1 tsp Matcha powder

A delicate fusion of traditional cheesecake and Japanese matcha, featuring a subtle earthy green tea flavor with a light, fluffy texture. The matcha is swirled throughout the creamy filling and topped with a dusting of matcha powder for an elegant presentation.

Prep: 30mCook: 50mTotal: 5h 20m12 slicesMediumJapanese-American fusiondessert

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Ingredients

Graham cracker crumbs2 cups
Butter, melted6 tbsp
Cream cheese32 oz
Granulated sugar0.75 cup
Sour cream0.5 cup
Eggs3 whole
Matcha green tea powder3 tbsp
Vanilla extract1 tsp
Hot water0.25 cup
Matcha powder1 tsp

Nutrition

380

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Preheat oven to 325°F and wrap the outside of a 9-inch springform pan with aluminum foil.
2
Mix graham cracker crumbs with melted butter, press firmly into the bottom of the prepared pan, and set aside.
3
Beat softened cream cheese and sugar together until smooth and fluffy, about 3 minutes.
4
Add sour cream and vanilla extract, mixing until combined.
5
Add eggs one at a time, beating on low speed after each addition until just combined.
6
Dissolve sifted matcha powder in hot water, stirring until completely smooth with no lumps.
7
Pour half the cheesecake batter into the crust, then drizzle matcha mixture over it in a swirled pattern.
8
Top with remaining batter and gently swirl with a knife to create a marbled effect.
9
Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
10
Bake for 50 minutes until the edges are set but the center still jiggles slightly when gently shaken.
11
Turn off the oven and crack the door open slightly, leaving the cheesecake inside for 1 hour to cool gradually.
12
Remove from oven and let cool to room temperature, then refrigerate for at least 6 hours or overnight.
13
Remove sides of springform pan and dust the top with matcha powder before serving.

Tips

•
Sift matcha powder before mixing to avoid lumps
•
Use room temperature cream cheese for a smooth texture
•
Don't skip the water bath for even baking
•
Let cool completely before refrigerating for at least 6 hours
•
Use high-quality culinary-grade matcha for best flavor