Japanese Matcha Cheesecake is a perfect blend of rich, creamy textures and the earthy, slightly bitter taste of matcha green tea. This elegant dessert is light yet decadent, making it a favorite among dessert lovers who enjoy a balance of sweetness and depth of flavor.
Ingredients:
- 200g cream cheese, softened
- ½ cup granulated sugar
- 2 eggs
- ½ cup heavy cream
- 1 tbsp matcha powder
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- ½ cup crushed biscuits (for the base)
- 2 tbsp melted butter
Instructions:
- Prepare the Base: Crush the biscuits into fine crumbs and mix them with melted butter. Press firmly into the bottom of a lined springform pan and refrigerate for 15 minutes.
- Make the Batter: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Incorporate Flavors: Add vanilla extract, lemon juice, and matcha powder, stirring until well combined. Sift in flour, baking powder, and cornstarch, then mix gently until smooth.
- Bake: Pour the batter over the biscuit base and smooth the top. Bake in a preheated oven at 325°F (163°C) for 40-45 minutes or until the center is slightly jiggly.
- Cool & Serve: Let the cheesecake cool completely before refrigerating for at least 3 hours. Dust with extra matcha powder before serving.
Tips for the Perfect Matcha Cheesecake:
- Use high-quality matcha powder for the best flavor and vibrant green color.
- Avoid over-mixing the batter to prevent cracks from forming.
- Let the cheesecake cool gradually in the oven with the door slightly open to avoid sudden temperature changes.