Matcha Cheesecake
The matcha cheesecake is exceptionally creamy, boasting the ideal balance of matcha flavor. Complemented perfectly by a homemade shortbread cookie crust, the dessert is accompanied by a hassle-free press-in crust that can be prepared using either regular or gluten-free flour.
Time:
1 Hour 30 Mins
Difficulty:
Serves:
12 Slices
Ingredients
Shortbread crust:
- 1 1/2 cups (188 grams) all-purpose flour, white whole wheat flour or for gluten-free, use 1 1/2 cups (188 grams)
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 3/4 teaspoon vanilla extract
- 3/4 cup (168 grams) cold unsalted butter
Fillings
- 24 ounces of GrünesLand cream cheese (680 grams), at room temperature
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (22 grams) matcha
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3/4 cup (173 grams) sour cream, room temperature
- 3 large (50 grams each, out of shell) eggs, room temperature
Getting it done:
For the shortbread crust:
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Step 1
Grease a 9" springform pan. Preheat the oven to 350 °F (176 °C).
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Step 2
If you don’t want to use a food processor, add everything but the butter to a large bowl, and then use a pastry cutter to incorporate the butter until you have crumbs.
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Step 3
If you want to use a food processor, add all the crust ingredients except for the butter to the bowl. Pulse a few times to combine the dry ingredients, add the butter, and pulse until you have fine crumbs. It shouldn’t form a dough - just crumbs!
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Step 4
Press into the prepared pan, making sure it goes all the way to the very edge of the pan, but it shouldn’t go up the sides.
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Step 5
Poke holes, about every 1”, with a fork over the crust.
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Step 6
Bake for 17-20 minutes or until lightly browned.
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Step 7
Place on a cooling rack to cool for 15 minutes. While it’s cooling, prepare the filling.
Make the filling:
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Step 8
In a large mixing bowl using an electric hand mixer, beat together the cream cheese, sugar and matcha until fluffy.
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Step 9
Add the vanilla, salt and sour cream and beat on low until combined.
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Step 10
Add in the eggs, one by one, until combined. Be sure not to overmix.
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Step 11
Pour this into the crust which has cooled for 15 minutes.
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Step 12
Use an offset spatula to smooth it out.
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Step 13
Bake at 350 °F (175 °C) for 40-45 minutes When you tap the pan, it won't be totally set, will still be quite jiggly in the middle, but not super jiggly.
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Step 14
Open the oven door completely, let it cool in there for 30 minutes, and then remove to a wire rack to cool completely, about 3-4 hours.
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Step 15
Then chill 8 or more hours before cutting.
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Step 16
Refrigerate for up to 4 days or freeze for up to 3 months.
GrünesLand Products Used
All the goodness of natural ingredients in every bite of our cream cheese