Matcha Cheesecake Recipe

Ingredients

• 200 grams Honey Graham Crackers (finely ground; can use regular graham crackers with a drizzle of honey)
• 100 grams Unsalted Butter (melted)
• 500 grams Cream Cheese (room temperature, softened)
• 150 grams Granulated Sugar (fine)
• 3 units Large Eggs (room temperature)
• 1 teaspoons Vanilla Extract (pure vanilla extract)
• 120 grams Sour Cream (adds extra creaminess; optional)
• 200 grams White Chocolate (chopped; good quality for smooth ganache)
• 400 milliliters Heavy Cream (divided: 200 ml for hot mixture, 200 ml cold for whipping)
• 4 sheets Gelatin Leaves (softened in cold water before use)
• 2 teaspoons Matcha Powder (culinary grade; sift before use)

Instructions

1. Prepare the Crust

   Finely grind the honey graham crackers in a food processor or sealed bag with a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture resembles wet sand.

   Time: PT5M

2. Press the Crust into the Ring

   Wrap the bottom of the 8‑inch cake ring tightly with plastic wrap. Spoon the crumb mixture into the ring and press firmly with a flat‑bottomed tool, creating an even, compact layer.

   Time: PT5M

3. Spray the Ring

   Lightly spray the inside of the cake ring with baking spray to prevent sticking.

   Time: PT1M

4. Mix Dry Cheesecake Ingredients

   In a medium bowl, whisk together the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing after each addition.

   Time: PT5M

5. Add Sour Cream and Blend

   Fold in the sour cream, then use the hand mixer on medium speed to blend the filling until completely smooth and free of lumps.

   Time: PT10M

6. Set Up Water Bath

   Place the cake ring inside a larger baking pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the ring.

   Time: PT5M

7. Bake the Cheesecake

   Preheat the oven to 120 °C (250 °F). Bake the cheesecake in the water bath for about 2 hours, or until the center is set but still slightly wobbly.

   Time: PT2H

   Temperature: 120°C

8. Cool and Release

   Remove the cheesecake from the water bath and let it cool on a wire rack for 15 minutes. Run a thin spatula around the edge and gently lift the cake ring to release the cheesecake.

   Time: PT15M

9. Soak Gelatin

   Place the gelatin leaves in a bowl of cold water and let them soften for 5 minutes.

   Time: PT5M

10. Heat Cream and Melt Chocolate

    In a saucepan, heat 200 ml of heavy cream until it just begins to boil. Remove from heat and pour over the chopped white chocolate in a heat‑proof bowl. Stir until fully melted.

    Time: PT5M

    Temperature: near boiling

11. Combine Gelatin and Matcha

    Squeeze excess water from the gelatin leaves and stir them into the warm chocolate‑cream mixture until dissolved. Add the matcha powder and blend with a hand blender for a few seconds.

    Time: PT2M

12. Add Cold Cream and Chill

    Stir in the remaining 200 ml cold heavy cream. Transfer the ganache to a shallow container, cover, and refrigerate for at least 3 hours until set.

    Time: PT3H

13. Whip the Ganache

    Once set, scoop the ganache into a bowl and whip with the hand mixer on high speed for 5 minutes, or until light and fluffy.

    Time: PT5M

14. Pipe the Matcha Strips

    Fit a piping bag with a petal tip, fill with the whipped ganache, and pipe long elegant strips over the chilled cheesecake. Feel free to get creative with patterns.

    Time: PT5M

15. Serve

    Refrigerate the finished cheesecake for another 30 minutes before slicing. Use a hot, wet knife for clean cuts.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

28 g

Fat

22 g

Fiber

1 g