2 pkg(16 ounces) cream cheese, room temperature
3/4 cgranulated sugar
2 largefree-run eggs, beaten until foamy
3 Tbspwarm 35% heavy cream, or more if needed
2 Tbspjapanese matcha green tea powder
1 tsppure vanilla extract
1(9-inch) chocolate honey graham cracker pie crust
How to Make Matcha Cheesecake
- Preheat oven to 350ºF. In a bowl of a stand mixer, combine cream cheese and milk. Using a paddle attachment, process mixture on speed 3 until smooth, about 2 minutes. Add sugar and process until creamy. Add eggs and continue mixing until well incorporated.
- In a small bowl, combine warm heavy cream and matcha powder; stir until there are no lumps in it. Add tea mixture to cream cheese mixture along with vanilla; process until well blended. Pour mixture into the prepared pie crust and transfer to the preheated oven; bake for 30-35 minutes or until the center is almost set (jiggles a little when gently shake). Turn the temperature off and leave the cake in with the door close for 2 hours. With the door ajar, leave it for another hour.
- Remove from the oven and slice a knife around the pan to release and prevent from cracking; cool completely. Cover with plastic and transfer to the refrigerator for 12 to 24 hours before slicing.