Matcha Green Tea Cheesecake

Instructions

1. Step 1

   Preheat the oven to 175°C. Line the base of the springform pan with parchment paper and place the pan on a baking sheet.

   Cookware: baking sheet, oven, springform pan

2. Step 2

   Combine the digestive biscuit crumbs and melted butter. Press the mixture firmly and evenly over the base of the pan.

   Ingredients used: 180.0 gr Digestive biscuit, 75.0 gr Unsalted Butter

   Cookware: mixing bowl, springform pan

3. Step 3

   Bake the crust for 10 minutes, then set it aside to cool slightly. Reduce the oven temperature to 150°C.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven, springform pan

4. Step 4

   Sift the matcha powder and cornstarch into a mixing bowl. Gradually whisk in the heavy cream until a smooth, lump-free paste forms.

   Ingredients used: 15.0 gr Cornstarch, 60.0 ml Heavy Cream, 15.0 gr Matcha Powder

   Cookware: fine mesh sieve, mixing bowl, whisk

5. Step 5

   Beat the cream cheese and granulated sugar on low speed until smooth and evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 680.0 gr Cream Cheese, 180.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl

6. Step 6

   Mix the sour cream, vanilla extract, and salt into the cream cheese mixture on low speed until combined.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 180.0 ml Sour Cream, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

7. Step 7

   Add the eggs one at a time, mixing on low speed just until each disappears into the batter.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, mixing bowl, rubber spatula

8. Step 8

   Fold the matcha paste into the cheesecake batter until the color is uniform. Pour the batter over the cooled crust and smooth the top.

   Cookware: mixing bowl, rubber spatula, springform pan

9. Step 9

   Bake at 150°C for 55–65 minutes, until the edges are set, the center has a gentle wobble, and the center reaches at least 71°C.

   Timer: 60 min (fixed)

   Cookware: baking sheet, oven, springform pan

10. Step 10

    Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 60 minutes.

    Timer: 60 min (fixed)

    Cookware: oven, springform pan

11. Step 11

    Cool the cheesecake at room temperature for 60 minutes, then cover and refrigerate for at least 6 hours before unmolding and serving.

    Timer: 420 min (fixed)

    Cookware: springform pan