Matcha cheesecake takes cheesecake to far from typical when it's augmented with the popular Japanese-based powdered green tea, matcha.
Matcha provides a bit of a 'nutty' flavor, albeit married with rich cream cheese, the end result is akin to a sweet matcha latte blend.
FOOD PROCESSOR SUGGESTION:
We strongly suggest mixing your ingredients in a food processor. Similar to coconut oil, cream cheese can get clumpy when cold and when mixed with cold ingredients. The food processor helps mitigate this.
Approx. Prep Time: 30 minutes
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Preheat the oven to 330 degrees Fahrenheit. Baking cheesecake at this 'lower' temperature for a longer duration will help allay the risk of it rising too rapidly, which leads to cheesecakes cracking.
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Place shortbread biscuits in food processor; process them into crumbs
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Add the melted butter (do not burn the plastic food processor vestibule)
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Transfer to 8-inch springform tin
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Compress the crumb-and-butter mix into crust format (tip: use the bottom of a small bowl, cup, or measuring cup to press the mixture)
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In its own bowl, beat cream cheese; add the sugar and continue beating until smooth
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To the cream cheese-sugar mix, add the Greek yogurt, heavy cream, and cornstarch. Again, beat until smooth
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Add the eggs. Beat until perfectly smooth