Green Tea Matcha Cheesecake

I don't know why I've delayed from sharing this for so long. I made this for Valentine's Day dessert because my boyfriend doesn't like many sweet things, but really likes things that are green-tea flavored--and has ordered yummy green tea cheesecake in restaurants before.

This was pretty easy (although finding affordable matcha took me a while). I adjusted the original recipe for a heart-shaped pan...but I don't have pictures because unfortunately I left my cheesecake in the oven a little too long and it cracked! It was super delicious though! The matcha flavor was very subtle but perfect.

Green Tea Matcha Cheesecake
Recipe adapted from Dodol & Mochi

1.5-2 packs honey (plain) graham crackers
.75-1 sticks unsalted butter, melted and let cooled slightly

(A)
20 oz cream cheese, softened
6.60zcaster or granulated sugar

½ cup heavy cream
1.5 medium-size egg, at room temperature
2 ¼ tablespoons cake flour, sifted

(B)
4.5 teaspoons matcha powder
4.5 teaspoons caster or granulated sugar

2 ¼  tablespoons cherry brandy, or, kirschwasser (I couldn’t find it so used vanilla extract).

Lightly grease the sides of a 9-10 inch springform pan, and line with parchment; line the base of the pan with aluminum foil. Secure the ring (i.e. sides) to the base of the pan. Then wrap two layers of aluminum foil on the outside, around the base and sides of the pan. Set aside. Preheat the oven to 350°F.

Place the graham crackers into a Ziploc bag, press to force the air out of the bag, and seal the bag tightly. With a rolling pin, bash the biscuits into fine crumbs. Alternatively, a food processor will help you do the job. Mix in the melted butter, then press the mixture into the bottom of the prepared pan to get an even layer. Chuck the whole thing into the fridge to chill.

In the meantime, using a hand mixer, cream together (A) till smooth and creamy. Then, stir in the heavy cream, and followed by the egg, in two to three times to avoid curdling of the mixture. Next, mix in the sifted flour. Whisk together (B), and stir into the batter to combine. Lastly, mix in the liqueur.

Pour the batter over the crust, and place the whole pan into another larger baking pan that comes with sides taller than those of the springform pan. Prepare the bain-marie by filling the baking pan with boiling-hot water. Place the assemblage into the preheated oven and bake for 40 minutes, till almost cooked through and the cake’s surface begins to spring back when gently touched. Turn off the oven, leave the oven door opened ajar as you let the cheesecake cool to room temperature in the oven.

Remove the cooled cheesecake from the oven, the bain-marie, and then the layers of aluminum foil. Refrigerate for at least at least three hours, preferably overnight, before slicing to serve. Cheesecakes, including this one, keep real well in the fridge.