New York-Style Cheesecake with a Japanese Twist

Ingredients

This recipe adds matcha powder to the cheesecake filling and creates a swirl effect for a visually stunning presentation. Additionally, the crust is made with crushed matcha-flavored cookies instead of graham crackers. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) matcha-flavored cookies, crushed 2 cups (240g) matcha-flavored cookies, crushed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 32 oz (907g) cream cheese, softened 32 oz (907g) cream cheese, softened
• 1 1/4 cups (250g) granulated sugar 1 1/4 cups (250g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 4 large eggs, room temperature 4 large eggs, room temperature
• 1/2 cup (120ml) heavy cream, room temperature 1/2 cup (120ml) heavy cream, room temperature
• 2 tbsp (10g) matcha powder 2 tbsp (10g) matcha powder

Nutrition

• Calories (kcal / KJ): 650 / 2720
• Fat (total, saturated): 49g / 30g
• Carbohydrates (total, sugars): 47g / 34g
• Protein: 10g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a bowl, mix together the crushed matcha cookies, 1/4 cup of sugar, and melted butter until well combined.
3. 3.
   Press the mixture into the bottom of a 9-inch (23cm) springform pan and bake for 10 minutes. Set aside to cool.
4. 4.
   In a large mixing bowl, beat the cream cheese until smooth and creamy.
5. 5.
   Add the sugar and flour, and beat until well combined.
6. 6.
   Add the eggs one at a time, beating well after each addition.
7. 7.
   Add the heavy cream and matcha powder, and beat until just combined.
8. 8.
   Pour the cheesecake filling over the cooled crust.
9. 9.
   Drop spoonfuls of matcha powder on top of the cheesecake filling and swirl with a knife.
10. 10.
    Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
11. 11.
    Turn off the oven and let the cheesecake cool inside for 30 minutes.
12. 12.
    Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
13. 13.
    Serve chilled.

Treat your ingredients with care...

• Matcha powder — Make sure to use high-quality matcha powder for the best flavor and color. Sift the powder before using to prevent clumps.

Tips & Tricks

• To prevent cracks in the cheesecake, make sure all ingredients are at room temperature before mixing.
• Use a water bath to create a more even and moist baking environment.
• Let the cheesecake cool slowly to prevent cracking.

Serving advice

Serve chilled with a dusting of matcha powder on top.

Presentation advice

Garnish with fresh berries or edible flowers for a pop of color.