Matcha Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
1/2 cup melted unsalted butter
02 -
1 and 1/2 cups graham cracker crumbs
→ Filling
03 -
1 cup sour cream
04 -
2 tablespoons matcha powder
05 -
2 big eggs
06 -
16 ounces cream cheese, softened up
07 -
1 teaspoon vanilla
08 -
1/2 cup sugar
# Steps to Follow:
01 -
Once out of the oven, let it sit out till it’s not too warm, then pop it in the fridge for at least 4 hours so it can firm up.
02 -
Now it’s time to bake. Set the pan on the center rack and cook for about 45-50 minutes. When you wiggle the pan, the middle should move just a little.
03 -
Put in the sour cream nice and gently. You don’t wanna knock out the air. Pour this fluffy mix over your crust.
04 -
Crack in eggs, toss in vanilla and matcha, and mix just enough to blend—don’t overdo it!
05 -
Whip up the cream cheese with sugar so it’s smooth and soft.
06 -
Press the sandy crust mixture across the bottom of your springform pan till it’s good and firm.
07 -
Stir together your crumbs and melted butter till it’s all clumpy and looks like damp sand.
08 -
Turn your oven on to 325°F (165°C) before you do anything else, so it’s ready to go.
# Additional Tips:
01 -
Let the cream cheese sit out first so it blends easily and your filling comes out extra smooth.
02 -
Don’t skip the chilling—time in the fridge makes the flavor and texture awesome.