This is a creamy and simple cheesecake with the addition of Matcha to give it a taste of the Orient! We added fresh cream and a sprinkle of icing sugar on top with a side of matcha! Lighter than the inevitable-waist-thickening-New York style cheesecakes, this green tea cheesecake is one true piece of sheer decadence.
- 2 (8 ounce) containers fat-free cream cheese, softened
- 2 eggs, beaten
- ¾ cup white sugar
- 1 tablespoon Matcha
- 2 teaspoons vanilla extract
- 1 cup graham cookie crumbs
- 6 tbsp unsalted butter melted
- 1 tablespoon of icing sugar
Step 1 Cush graham cookies to a fine crumb, mix melted butter into the cookie crumbs and press into cheesecake tin.
Step 2 Preheat the oven to 350 degrees F (175 degrees C).
Step 3 In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the matcha, eggs, and vanilla extract until light and creamy; pour into the prepared cookie crust.
Step 4 Bake in a preheated oven for 25 minutes, or until the center jiggles evenly when the cheesecake cake is shaken lightly.
Step 5 Refrigerate 1 hour. Sieve icing sugar on top and serve!