It's not just for lattes.
Matcha Cheesecake
Chef Gregor Rohlsson
6-8
45 minutes
1 hours
Japanese-American
Sweets & Desserts
You can make graham cracker crumbs pretty handily with a large zip-top bag, graham cracker sheets, and a rolling pin.
Ingredients
2 ½ cups graham cracker crumbs
½ cup melted unsalted butter
3 8oz blocks cream cheese, room temperature
¾ cup granulated sugar
- 3 eggs
- 3 oz white chocolate, melted in the microwave and slightly cooled
1 tsp vanilla extract
2 tbsp matcha powder
Directions
Preheat your oven to 325°F.
First, make the crust. Mix the crumbs and melted butter together until evenly moist and resembling wet sand. Press into the springform pan, using the bottom of a glass to keep it even. Set aside.
Next, make the filling. Cream the cheese and sugar together in a stand mixer or with a hand mixer until fluffy.
Add the eggs, one at a time, and then the vanilla. Scrape in the white chocolate.
Scoop about 1 ½ cups of the batter into a separate bowl and add the matcha powder. Stir until combined.
Scrape the rest of the batter into the springform pan and spoon the matcha mixture on top in 4 dollops, forming a square shape.
Take a sharp knife and swirl the green into the white.
Last, bake. Wrap your springform pan in foil and center it in a roasting pan, pouring water into the roasting pan until it’s about halfway up the sides of the springform pan.
Slide the roasting pan onto a center rack and bake for 30 minutes. Prop open the oven door with a wooden spoon and cook for another 30 minutes. Let cool.
Transfer to the refrigerator and let chill, at least 4 hours. Serve.