Matcha Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). Mix crushed graham crackers or digestive biscuits with melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Prepare the filling
   In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and lemon juice until just combined.
3. Add matcha
   Sift matcha powder and flour together to remove any lumps. Gradually fold this mixture into the cream cheese mixture until fully incorporated and no green streaks remain. Be careful not to overmix.
4. Bake the cheesecake
   Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and add hot water to the larger dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
5. Cool properly
   Turn off the oven and leave the door slightly ajar with the cheesecake inside for about 1 hour. This prevents the cheesecake from cracking due to sudden temperature changes. Then remove from oven and cool completely at room temperature.
6. Chill and serve
   Refrigerate the cheesecake for at least 4 hours or preferably overnight. Before serving, run a knife around the edge of the pan and carefully remove the springform. Dust with additional matcha powder and garnish with whipped cream and fresh berries if desired.