Matcha Cheesecake

Matcha cheesecake takes cheesecake to far from typical when it's augmented with the popular Japanese-based powdered green tea, matcha.

• 5 oz. shortbread biscuits
• 1/2 cup butter

• 16 oz. (approx. two bricks) cream cheese
• 3/4 cup sugar
• 1/2 cup plain Greek yogurt
• 2/3 cup heavy cream
• 2 eggs
• 1 tbsp cornstarch
• 1 tbsp matcha powder + [separate step] 2 tsp matcha powder

1. 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.
2. Place shortbread biscuits in food processor; process them into crumbs
3. Add the melted butter (do not burn the plastic food processor vestibule)
4. Transfer to 8-inch springform tin
5. 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)
6. In its own bowl, beat cream cheese; add the sugar and continue beating until smooth
7. To the cream cheese-sugar mix, add the Greek yogurt, heavy cream, and cornstarch. Again, beat until smooth
8. Add the eggs. Beat until perfectly smooth

1. Transfer half of the batter into a medium sized bowl and sift 1 TBSP matcha powder. Mix completely
2. Pour the batter over the base
3. Combine 2 tsp. matcha powder with remaining cheesecake, mix until smooth
4. Pour into cake tin
5. Next, prepare a "water bath" to help increase oven humidity and even the temperature, helping mitigate cheesecake cracks. Double-pan the cake: Place the springform tin inside a larger tin, and carefully place the double-tinned cake in a baking tray filled with approximately 2-2.5cm boiling water
6. Place this combination in the oven; bake for 50-60 minutes
7. Turn the heat off, and leave in the oven for 20 minutes
8. Refrigerate overnight
9. Optional: mix 1/2 tsp. matcha into a container of whipped cream and apply atop as desired!