Teresa's Recipes
Matcha Cheesecake
Indulge in the creamy decadence of this Matcha Cheesecake, a delightful fusion of rich flavors and vibrant green hues that will enchant matcha lovers and dessert enthusiasts alike. With its buttery graham cracker crust and velvety filling infused with high-quality matcha powder, this cheesecake offers a perfect balance of sweetness and a hint of earthy bitterness. Perfect for special occasions or simply as a treat to elevate your day, this cheesecake is as pleasing to the eye as it is to the palate. Traditionally enjoyed in Japanese tea ceremonies, matcha has a rich history that brings a cultural touch to this modern dessert.
Ingredients
- 2 tablespoons, divided Matcha powder
- 1 cup, for garnish Whipped cream
- 1/2 cup Heavy cream
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 3/4 cup Granulated sugar
- 16 ounces, softened Cream cheese
- 1/4 cup, melted Unsalted butter
- 1 1/2 cups Graham cracker crumbs
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 450
- Fat: 30g
- Carbs: 40g
- Protein: 7g
- Sodium: 300mg
- Sugar: 25g
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Set aside.
- In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps.
- Add 1 tablespoon of matcha powder and vanilla extract to the cream cheese mixture, and mix until well combined.
- Add the eggs, one at a time, beating well after each addition to ensure a smooth batter. Stir in the heavy cream until fully incorporated.
- Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the center is set and the edges are slightly golden. The center may still have a slight jiggle; it will firm up as it cools.
- Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to set fully.
- Before serving, carefully remove the cheesecake from the springform pan. Garnish with whipped cream and dust the top with the remaining tablespoon of matcha powder for an extra touch of flavor and visual appeal.
- Slice and serve chilled. Enjoy your delightful Matcha Cheesecake!
Tips
- For a more intense matcha flavor, increase the matcha powder to 3 tablespoons.
- You can substitute the graham cracker crust with a gluten-free cookie crust for a gluten-free option.
- Serve with a side of fresh berries or a berry compote to add a fruity contrast to the rich cheesecake.