Description
A light and airy cheesecake with the unique flavor of matcha, perfect for special occasions or family gatherings.
Ingredients
- 200g cream cheese
- 100g sugar
- 3 large eggs
- 200ml heavy cream
- 30g matcha powder
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 50g all-purpose flour
- Pinch of salt
Instructions
- Preheat the oven to 320°F (160°C) and line a round cake pan with parchment paper.
- In a bowl, beat the cream cheese until smooth. Add sugar and mix until well combined.
- Add the eggs one at a time, mixing after each addition.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold into the cream cheese mixture.
- Sift the matcha powder over the mixture and add vanilla extract and lemon juice. Mix until just combined.
- Sift in the flour and salt, folding gently until no streaks remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes in a water bath, or until the center is set and lightly golden.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.
- Remove from the oven and refrigerate for at least 4 hours before serving.
Notes
Serve plain or with whipped cream and fresh fruits. Store in an airtight container in the refrigerator for 3-5 days.