baking · vegetarian
Matcha cheesecake
Creamy baked cheesecake tinted with green tea on a graham crust.
- Time
- 120min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Oven, Springform pan.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Press crumbs and butter into a 23 cm springform and bake at 180°C (350°F) 10 minutes.
-
2
Beat cream cheese with sugar and sifted matcha, then eggs one at a time, sour cream and vanilla.
-
3
Pour in and bake at 160°C (325°F) in a water bath 55–65 minutes until the center barely wobbles.
-
4
Cool in the oven with the door ajar 1 hour, then chill overnight.
