Indulge in the rich flavors of matcha green tea with this gluten-free cheesecake. Creamy and decadent, it's a perfect dessert for any occasion.
Ingredients: 2 cups gluten-free graham cracker crumbs. 1/4 cup melted butter. 3 8 oz packages cream cheese, softened. 1 cup granulated sugar. 3 eggs. 1 tablespoon matcha green tea powder. 1 teaspoon vanilla extract. 1/4 cup heavy cream. Whipped cream and additional matcha powder for garnish optional.
Instructions: Preheat oven to 350F 175C. In a bowl, mix the gluten-free graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in matcha powder, vanilla extract, and heavy cream until well combined. Pour the mixture over the prepared crust. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door closed. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving. Garnish with whipped cream and a dusting of matcha powder before serving, if desired.
Prep Time: 20 minutes
Cook Time: 50 minutes
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