Ingredients for Japanese Style Matcha Cheesecake With Shortbread Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup white sugar
- Egg
- 1/2 cup cold unsalted butter
- 24 ounces cream cheese
- Whole Milk
- 1 cup superfine sugar
- 3 large eggs
- Cornstarch
- 2 tablespoons green tea powder
- 1 tablespoon fresh lemon juice
- Cream Of Tartar
- Boiling Water
- Sour Cream
- Sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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How to Make Japanese Style Matcha Cheesecake With Shortbread Crust
- Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing and flouring it.
- Make the shortbread crust: In a bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the crumb mixture into the bottom of the prepared pan.
- Bake the crust for 15 minutes, or until lightly golden. Set aside to cool.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in matcha powder, vanilla extract, and lemon juice until well combined.
- Pour the filling over the cooled crust. Carefully place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Once chilled, carefully remove the cheesecake from the springform pan. Garnish as desired and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
70g
Fat
70g
Carbs
11g
