Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) sour cream
  • 3 large eggs
  • 2 tablespoons (16g) culinary matcha powder, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture evenly into the bottom of the springform pan.
  4. Bake for 10 minutes, then let cool slightly.
  5. In a large mixing bowl, beat cream cheese until smooth.
  6. Gradually add sugar and blend until creamy.
  7. Add sour cream, matcha powder, vanilla extract, and lemon juice; mix until combined.
  8. Incorporate eggs one at a time, mixing gently after each addition.
  9. Pour the filling over the prepared crust.
  10. Smooth the top with a rubber spatula.
  11. Place the cheesecake in the preheated oven, and bake for 50-60 minutes, until the center is set but slightly jiggly.
  12. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  13. Remove from the oven and let cool to room temperature.
  14. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  15. Carefully release and remove the sides of the springform pan.
  16. Slice and serve chilled, garnished with fresh fruit or whipped cream if desired.