Makes: 1 x 20 cm (8-inch) cheesecake
Prep time: 20 minutes
Bake time: 35–45 minutes
Chilling time: Minimum 4 hours, preferably overnight
Ingredients
- 600 g full-fat cream cheese, room temperature
- 180–200 g caster sugar
- 4 large eggs, room temperature
- 300 ml heavy cream (35–40% fat)
- 8 g culinary-grade matcha powder (sifted)
- 1 tsp vanilla extract and/or fresh vanilla
- 20 g all-purpose flour (sifted)
- Pinch of fine sea salt
Instructions
- Preheat the oven to 220°C (428°F) using top and bottom heat (not fan-forced if possible).
- Line a 20 cm (8-inch) springform pan with two overlapping sheets of parchment paper, leaving the paper extending several centimetres above the rim.
- In a large bowl, beat the cream cheese until completely smooth.
- Add the caster sugar and mix until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, vanilla extract and salt.
- In a small bowl, whisk the sifted matcha with 2–3 tablespoons of the cream mixture until smooth and lump-free. Add it back to the batter and mix until evenly combined.
- Sift the flour over the batter and gently mix until just incorporated. Do not overmix.
- Pour the batter into the prepared pan and gently tap it on the counter a few times to release any large air bubbles.
- Bake for 35–45 minutes. The top should be a deep golden brown with dark, almost burnt spots, while the centre should still have a noticeable wobble.
- Remove from the oven and allow the cheesecake to cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Enjoy !