Matcha White Chocolate Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
5 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
1/2 cup white chocolate, melted
09 -
2 tablespoons matcha powder
10 -
1/4 cup sour cream
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
02 -
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8 minutes, then remove from the oven and let cool.
03 -
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.
04 -
Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix.
05 -
Stir in the melted white chocolate, matcha powder, and sour cream until fully combined and smooth.
06 -
Pour the cheesecake filling over the cooled crust, spreading it evenly.
07 -
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
08 -
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
09 -
Before serving, you can garnish with additional melted white chocolate or a dusting of matcha powder if desired.