Matcha cheesecake

Instructions

1. Step 1

   Preheat the oven to 160°C, wrap the bottom of a springform pan in foil and line the sides with parchment paper. The parchment keeps the sides of the cheesecake a pretty green and makes unmolding easier. The pan is ready when the foil wraps the bottom snugly and the parchment stands straight around the sides.

   Mark step 1 as done

2. Step 2

   Mix 120 g digestive biscuit crumbs with 55 g melted butter, then press the mixture evenly into the bottom of the pan with the back of a spoon. A thin, compact crust lets the filling shine while keeping each slice in shape. The crust is ready when it's flat, smooth and has no loose crumbs.

   Mark step 2 as done

3. Step 3

   Bake the crust at 160°C for about 10 to 12 minutes, take it out to cool and lower the oven to 150°C. This step crisps the crust so it won't soak up moisture from the filling. The crust is ready when the butter has stopped bubbling and the crumbs smell toasty.

   Bake at 160°C for about 10 to 12 minutes.

   Mark step 3 as done

4. Step 4

   Warm 120 g whipping cream over low heat until it steams lightly, turn off the heat and stir in 60 g chopped white chocolate until melted, then sift in 12 g matcha powder and whisk vigorously. The warm cream dissolves the matcha completely, while the white chocolate softens its bitterness and makes the filling smooth. The mixture is ready when it's deep green, glossy and shows no specks of matcha when smeared on a spoon.

   Low heat.

   Mark step 4 as done

5. Step 5

   Beat 450 g softened cream cheese with 100 g superfine sugar and 12 g cornstarch on low speed, then add the slightly cooled matcha cream. The matcha cream should be only slightly warm so the cheese doesn't turn runny. The mixture is ready when it's an even green, smooth and thick.

   Mark step 5 as done

6. Step 6

   Beat 150 g eggs in a separate bowl, then pour them gradually into the cream cheese mixture, stirring slowly until just combined, and strain it through a sieve over the crust. Straining removes any stringy bits of egg and leftover specks of matcha for a silky-smooth filling. The filling is ready when the surface in the pan is perfectly flat and glossy.

   Mark step 6 as done

7. Step 7

   Set the pan in a deep baking dish, pour in hot water to about a third of the way up the side of the pan and bake at 150°C for about 55 to 65 minutes. The low heat keeps the matcha from turning brown. The cheesecake is done when the top is dry, the edges are set and the center still wobbles slightly like jelly.

   Bake at 150°C for about 55 to 65 minutes.

   Mark step 7 as done

8. Step 8

   Turn off the oven and leave the cheesecake inside with the door closed for about fifteen minutes, then prop the door open and leave it for thirty minutes more. Cooling it down in two stages keeps the top from cracking or shrinking. It's ready when the pan feels only warm and the filling has pulled away slightly from the parchment.

   Suggested time: about 45 minutes.

   Mark step 8 as done

9. Step 9

   Let the cheesecake cool completely, cover it with plastic wrap and refrigerate for at least six hours. A long chill firms up the filling and brings out the green tea flavor. It's ready when the center feels firm when pressed lightly and the slices are smooth and don't stick to the knife.

   Suggested time: about 360 minutes.

   Mark step 9 as done

10. Step 10

    Unmold the cheesecake, peel off the parchment and sift a very thin layer of matcha powder (to taste) over the top just before slicing. Dusting at the last minute keeps the matcha from absorbing moisture and darkening. It's finished when the top is evenly covered in a fine, velvety green layer.

    Mark step 10 as done