Matcha Cheesecake (Printable Version)
Rich cream cheese and vibrant matcha swirl together for a smooth, colorful dessert you'll want to share again and again.
# What You'll Need:
→ Crust
01 -
1/2 cup melted unsalted butter
02 -
1 1/2 cups graham cracker crumbs
→ Filling
03 -
1 cup sour cream
04 -
2 tablespoons matcha powder
05 -
2 large eggs
06 -
1/2 cup sugar
07 -
16 oz cream cheese, softened
08 -
1 teaspoon vanilla extract
# Step-by-Step Guide:
01 -
Once it’s out of the oven, leave it out till it’s cooled down, then pop it in the fridge for at least 4 hours so everything firms up nice and good.
02 -
Bake on a middle rack for about 45-50 minutes. You want the center to be just a little wobbly, not totally set.
03 -
Gently stir in your sour cream. Try not to overmix so it stays fluffy, then pour over your crust.
04 -
Crack in your eggs, toss in the matcha powder and vanilla, and gently blend with the cream cheese mix. Try not to overbeat it.
05 -
In a big bowl, whip your softened cream cheese together with the sugar until it’s free of lumps and super creamy.
06 -
Scoop your crumb mix into the bottom of a springform pan and press down till it’s nice and firm.
07 -
Grab a bowl, throw in the graham crumbs and melted butter, and stir them up until it feels like wet sand.
08 -
Crank the oven up to 325°F (165°C) so things bake just right.
# Additional Notes:
01 -
Let your cream cheese sit out beforehand—cold cream cheese is tough to blend smooth.
02 -
Chilling helps it taste better and get that classic texture you want.