Matcha Cheesecake
Ingredients:
- 400g crushed butter cookies
- 6 tbsp melted butter
- 450g cream cheese (Philadelphia Cream Cheese)
- 3 tbsp sour cream
- 200g sugar
- 3 eggs
- 2 tbsp vanilla extract
- ½ tsp salt
- 6 scoops matcha
Preparation (video below)
1. Preheat oven to 175°C (347°F). Line a baking pan approx. 20 x 20 cm with parchment paper.
2. Mix the butter cookie crumbs with the melted butter until moistened.
3. Then press the cookie crumbs into the bottom of the prepared pan using the base of a measuring cup or glass and bake for 10 minutes. Reduce oven temperature to 165°C (329°F).
4. In a large bowl, beat the cream cheese and sugar until smooth and creamy, then mix in the sour cream and eggs.
5. Place approx. 200g of the cheesecake filling into a separate bowl. Sift the matcha into it and stir until the matcha is well incorporated.
6. Pour the plain cheesecake filling (without matcha) evenly over the cooled cookie crust. Then add the matcha cheesecake filling.
7. Use a knife, spoon, or toothpick to create the swirl design.
8. Bake at 165°C (329°F) for 40-45 minutes, then let cool completely on a wire rack.
9. We recommend covering the cheesecake with plastic wrap and placing it in the refrigerator for at least 6 hours / overnight, but it can also be enjoyed warm.
