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Matcha cheesecake

Leslie McMaster TeaChef Level 2

Not super healthy, but a nice twist on a classic, even better with a dark chocolate drizzle

1 h 20 m 16

Ingredients

  • 100g graham crackers or vanilla wafers
  • 30g butter melted
  • 580g cream cheese
  • 89g sugar
  • 3 eggs
  • 80ml heavy cream
  • 1t vanilla extract
  • 2t flour
  • 4T matcha
  • 1T got water

Directions

Preheat the oven to 335.

Crush the crackers and Mix in with the melted butter, pat into a lined springform pan.

Mix the matcha and hot water to make a thick paste.

Beat the cream cheese until smooth. Gradually add the sugar. Beat in one egg at a time. Add the cream, vanilla, and flour, mix until incorporated, so not over mix. Beat in matcha.

Pour into prepared pan, jiggle to even out.

Place in a deep pan and fill a third of the way with hot water.

Bake at 335 for 15min.

Reduce heat to 245 and cover with foil. Bake 60-70min.

Cool overnight, slice and enjoy

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What people say

  • Adagio Teas TeaChef Level 2

    Sounds so good!

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