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Matcha Cheesecake

Prep Time45 minutes
Active Time2 hours
Yield: 8

Materials

Graham Cracker Crust

Matcha Cheesecake

  • 32 oz Hiland Dairy Cream Cheese room temperature
  • 1.5 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons high-quality matcha powder
  • ¼ teaspoon kosher salt
  • 1 cup sour cream room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 4 large eggs

Instructions

Graham Cracker Crust

  • Preheat oven to 325°F and grease a 9-inch springform pan.
  • Mix together the finely crushed graham crackers, melted Hiland Dairy Unsalted Butter and salt in a small bowl.
  • Firmly press the mixture into the bottom of the pan and slightly up the sides.
  • Bake for 10 minutes. Set aside to cool.

Matcha Cheesecake Filling

  • Beat the cream cheese for several minutes until smooth. Scrape down the sides and bottom of the bowl as necessary.
  • In a separate bowl, whisk together the sugar, flour, matcha powder and salt.
  • Add the sugar mixture to the cream cheese and mix until well combined.
  • Mix in the sour cream, vanilla extract and lemon juice until fully incorporated.
  • Add the eggs one at a time, beating after each addition on low speed until just combined.
  • Pour the cheesecake batter into the cooled crust.
  • With the oven still at 325°F, place the cheesecake on the center rack and bake for 30 minutes.
  • Reduce heat to 250°F. Slightly crack the oven door for the first 2 minutes to help the oven cool down.
  • Bake for 35-45 minutes. The edges of the cheesecake will be set, but the center will still be quite wobbly.
  • Turn off the oven and crack the oven door 2 inches. Let the cheesecake sit in the warm oven for 30 minutes.
  • Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours.
  • Transfer the cheesecake to the refrigerator for at least 6 hours before releasing from the springform pan.