Japanese Matcha Cheesecake with Red Bean

Ingredients

• 1 cups graham cracker crumbs
• 1 cup unsalted butter, melted
• 2 tablespoons sugar

• 16 ounces cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 tablespoons matcha green tea powder, sifted
• 1 teaspoon vanilla extract
• 3 units eggs, room temperature

• 1 cup sweet red bean paste

Method

1. 01
   Preheat the oven to 325°F (160°C).
2. 02
   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. 03
   In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
4. 04
   Add sour cream, sifted matcha powder, and vanilla extract to the cream cheese mixture. Mix until combined.
5. 05
   Add eggs one at a time, mixing on low speed until just combined after each addition.
6. 06
   Pour the cheesecake filling over the crust in the springform pan.
7. 07
   Bake in the preheated oven for 50-60 minutes, or until the center is set but still jiggly.
8. 08
   Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking.
9. 09
   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.