Silky Japanese Matcha Cheesecake

Ingredients

Instructions

1. 1 Preheat your oven to 325°F (160°C).
2. 2 In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly coated.
3. 3 Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. 4 In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. 5 Add the sifted matcha powder to the cream cheese mixture and mix until fully incorporated.
6. 6 Add the eggs one at a time, beating well after each addition. Then, add the heavy cream and vanilla extract, and mix until combined.
7. 7 Pour the matcha cheesecake filling over the cooled crust, smoothing the top with a spatula.
8. 8 Bake in the preheated oven for 50 minutes or until the center is set but still slightly jiggly.
9. 9 Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
10. 10 Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight before serving.