Silky Japanese Matcha Cheesecake

Ingredients

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

• 3 packages cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons matcha powder, sifted
• 3 large eggs, room temperature
• 1 cup heavy cream, room temperature
• 1 teaspoon vanilla extract

Method

1. 01
   Preheat your oven to 325°F (160°C).
2. 02
   In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly coated.
3. 03
   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. 04
   In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. 05
   Add the sifted matcha powder to the cream cheese mixture and mix until fully incorporated.
6. 06
   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. 07
   Pour the matcha cheesecake filling over the cooled crust, smoothing the top with a spatula.
8. 08
   Bake in the preheated oven for 50 minutes or until the center is set but still slightly jiggly.
9. 09
   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.