Matcha Green Tea Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">25-30g high-quality matcha powder (ceremonial or culinary grade)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For garnish (optional):</li><li class="ingredients-single-item">Extra matcha powder for dusting</li><li class="ingredients-single-item">Fresh berries</li><li class="ingredients-single-item">Whipped cream</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Fine mesh sieve (for sifting matcha)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Prepare your springform pan by lining the bottom with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides (this prevents water from seeping in during the water bath baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan, creating an even layer with a flat surface. Use the bottom of a measuring cup to compact it – a tight crust prevents crumbling when serving. Bake for 10 minutes until lightly golden and set. Remove and cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C (300°F). In a small bowl, sift the matcha powder through a fine mesh sieve to remove any lumps. Matcha tends to clump, and this step ensures a smooth cheesecake without green specks. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat cream cheese on medium-low speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl frequently. Starting with room temperature cream cheese is crucial as cold cream cheese will remain lumpy no matter how long you beat it.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add sugar gradually and beat until fully incorporated and the mixture is smooth and creamy, about 2 minutes. The sugar crystals create tiny air pockets in the cream cheese, contributing to a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the sifted matcha powder and mix on low speed until fully incorporated, scraping down the sides as needed. The mixture should turn a beautiful pale green color. If you want a stronger matcha flavor, you can add an additional 5g, but be careful as too much can make the cheesecake bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, which leads to cracks during baking. Add vanilla extract, lemon juice, and salt, mixing just until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour in heavy cream and mix on low speed until just combined. The mixture should be smooth, creamy, and a consistent green color. Pour the filling over the cooled crust, smoothing the top with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the foil-wrapped springform pan in a larger roasting pan. Place in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath provides gentle, even heat and moisture that prevents the cheesecake from cracking and ensures a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken (like firm Jell-O). The cheesecake will continue to cook and set as it cools. Avoid opening the oven door frequently, as temperature fluctuations can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When done, turn off the oven, crack the door open slightly, and allow the cheesecake to cool gradually for about an hour. This slow cooling prevents the dramatic temperature change that can cause the surface to crack.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and water bath, peel off the foil, and let cool completely on a wire rack. Once at room temperature, cover with plastic wrap (without touching the surface) and refrigerate for at least 6 hours or preferably overnight. The patience for this step is rewarded with a perfectly set, flavorful cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, run a thin knife around the edge of the pan before releasing the springform. For clean slices, dip your knife in hot water and wipe dry between cuts. Dust with additional matcha powder through a fine sieve for an elegant finish, and garnish with fresh berries or a dollop of whipped cream if desired. The cheesecake will keep refrigerated for up to 5 days.</li></ol>