Matcha Cheesecake
Very different from traditional cheesecakes, this one will surprise you with its subtle flavor of green tea! If you like Japanese Matcha, you should love this one!
Ingredients
- 2 packages (16 ounces) cream cheese, room temperature
- 2 tbsp. milk
- 3/4 cup granulated sugar
- 2 large free-run eggs, beaten until foamy
- 3 tbsp. warm 35% heavy cream, or more if needed
- 2 tbsp. Japanese Matcha Green Tea powder
- 1 tsp. pure vanilla extract
- 1 (9-inch) Chocolate Honey Graham Cracker Pie Crust see Recipe
Directions
- Preheat oven to 350ºF.
- In the bowl of a stand mixer, combine cream cheese and milk. Using the paddle attachment, process the mixture on speed 3 until smooth, about 2 minutes. Add sugar and process until creamy. Add eggs and continue mixing until well incorporated.
- In a small bowl, combine warm heavy cream and matcha powder; stir until there are no lumps in it.
- Add tea mixture to cream cheese mixture along with vanilla; process until well blended.
- Pour mixture into the prepared pie crust and transfer to the preheated oven; bake for 30-35 minutes or until the center is almost set (jiggles a little when gently shaken).
- Turn the temperature off and leave the cake in with the door closed for 2 hours.
- With the door ajar, leave it for another hour.
- Remove from the oven and slice a knife around the pan to release and prevent it from cracking; cool completely.
- Cover with plastic wrap and transfer to the refrigerator for 12 to 24 hours before slicing.