Japanese Matcha Cheesecake with Red Bean

Ingredients

Instructions

1. 1 Preheat the oven to 325°F (160°C).
2. 2 Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. 3 In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
4. 4 Add sour cream, sifted matcha powder, and vanilla extract to the cream cheese mixture. Mix until combined.
5. 5 Add eggs one at a time, mixing on low speed until just combined after each addition.
6. 6 Pour the cheesecake filling over the crust in the springform pan.
7. 7 Bake in the preheated oven for 50-60 minutes, or until the center is set but still jiggly.
8. 8 Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking.
9. 9 Refrigerate the cheesecake for at least 4 hours or overnight.
10. 10 Spread the sweet red bean paste over the top of the chilled cheesecake before serving.