Matcha Cheesecake

Instructions

1. 1

   Preheat your Oven to 325°F. Wrap the outside of a Springform Pan tightly with two layers of Aluminum Foil, covering the bottom and sides completely. This prevents water from seeping in during the water bath.

2. 2

   In a Mixing Bowl, stir together the Graham Cracker Crumbs, Granulated Sugar, melted Butter, and a pinch of Salt until the mixture resembles wet sand and holds together when pressed.

3. 3

   Press the crumb mixture firmly and evenly into the bottom of the prepared Springform Pan, using the flat bottom of a Measuring Cups to compact it. Bake for 10 minutes until lightly set, then set aside to cool slightly.

4. 4

   In a small bowl, sift the Culinary-Grade Matcha Powder through a Sieve to remove any lumps. Set aside.

5. 5

   Using a Stand Mixer or Hand Mixer on medium speed, beat the room-temperature Cream Cheese until completely smooth and fluffy, about 2–3 minutes. Scrape down the sides of the bowl well.

6. 6

   Add the Granulated Sugar and beat on medium speed for another 2 minutes until light and well combined. Scrape the Bowl again.

7. 7

   Add the sifted Matcha Powder, All-Purpose Flour, and Salt. Beat on low speed until fully incorporated and the mixture is uniformly green with no streaks.

8. 8

   Add the Sour Cream, Heavy Cream, and Pure Vanilla Extract. Mix on low speed until just combined and smooth.

9. 9

   Add the Eggs one at a time, beating on low speed after each addition just until incorporated. Do not over-mix after adding the eggs — over-beating incorporates too much air and can cause cracks.

10. 10

    Pour the matcha filling over the pre-baked crust and smooth the top with a Spatula. Gently tap the pan on the counter a few times to release any air bubbles.

11. 11

    Place the Aluminum Foil-wrapped Springform Pan inside a large Roasting Pan. Carefully pour hot (not boiling) water into the Roasting Pan until it reaches about 1 inch up the sides of the Springform Pan. This water bath (bain-marie) ensures gentle, even heat for a crack-free cheesecake.

12. 12

    Bake at 325°F for 55–65 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle — like Jell-O, not liquid. The center will firm up as it cools.

13. 13

    Turn off the Oven and crack the Oven door open about 1 inch. Let the cheesecake cool in the Oven for 1 hour. This gradual cooling prevents sudden temperature changes that cause cracks.

14. 14

    Remove the cheesecake from the water bath and peel off the Aluminum Foil. Run a thin Knife or Spatula around the edge of the pan to loosen the cheesecake. Let it cool completely on a Wire Rack at room temperature, about 1 hour.

15. 15

    Cover the cheesecake loosely and refrigerate for at least 4 hours, or overnight for best results. The texture improves significantly after a full overnight chill.

16. 16

    When ready to serve, remove the Springform Pan ring. Dust the top lightly with sifted Matcha Powder using a Sieve for a beautiful finish. Slice with a sharp Knife, wiping the blade clean between cuts. Serve with Heavy Cream whipped to soft peaks if desired.