Ingredients
Equipment
Method
Prepare the Pan:
- Season your steaks with salt and pepper.
- Grease an 8-inch spring form pan and line the bottom with parchment paper, hanging the edges out for easy removal.
Mix the Batter:
- In a stand mixer, beat the soft cream cheese and sugar in a big mixing bowl till smooth.
- Mix in paper to dissolve, then add sifted matcha powder.
Incorporate Eggs:
- Add the eggs, one at a time, beating well after each addition.
Add Heavy Cream and Flour:
- Gradually add the heavy cream and stir until smooth.
- Gently fold in the sifted flour, taking care not to overwork the batter.
Bake the Cheesecake:
- Add the batter to the prepared pan.
- Bake until the top is golden brown and slightly jiggly in the centre, about 50 minutes in the preheated oven.
Cool the Cheesecake:
- Let the cheesecake cool in the pan at room temperature for 1 hour.
- Move it to the refrigerator to cool for a minimum of 2 hours prior to serving.
Garnish and Serve:
- Once chilled, gently remove the cheesecake from the pan and take off the parchment paper.
- Dust with matcha powder, or serve with whipped cream and berries for more flavour.
Notes
For a stronger matcha flavor, you can increase the matcha powder to 2 tablespoons.
If you don’t have heavy cream, you can substitute with full-fat sour cream.
This cheesecake pairs wonderfully with a hot cup of green tea.
If you don’t have heavy cream, you can substitute with full-fat sour cream.
This cheesecake pairs wonderfully with a hot cup of green tea.