Matcha Cheesecake

Ingredients :

For the base

  • 100g digestive Biscuits
  • 30g melted unsalted Butter

For the filling

  • 500g cream cheese (at room temperature)
  • 80g granulated sugar
  • 3 eggs
  • 80ml whipping cream
  • 1 tsp pure vanilla extract
  • 2 tsp all purpose flour
  • 4 Tbsp matcha powder
  • some hot water


  1. Preheat oven to 170C.
  2. Crush the digestive biscuits into ziplock bag or by using food processor.
  3. Mix the crushed biscuits in melted butter and toss lightly with fork until well blended.
  4. press down with a spoon to form a crust into the bottom of a 6 inch spring form pan.
  5. Bake for 10 minutes until golden and crispy and let it cool.
  6. Grease the side of the pan with melted butter.
  7. Add hot water to matcha powder, mix well and form a thick paste.
  8. Use electric mixer to beat softened cream cheese, sugar and vanilla extract in mixing bowl until light and fluffy, bout 1 -2 mins.
  9. Add in eggs one by one in the mixture lightly whisk it.
  10. Mix in whipping cream.
  11. Add in flour and matcha paste and mix well.
  12. pour cheesecake mixture into spring form pan, use spatula to smooth the surface.
  13. Place cheesecake in baking tray fill with hot water.
  14. Bake for 15 minutes.
  15. Then lower the temperature to 120C, cover cheesecake with baking sheet and continue to bake for 60 minutes.
  16. Remove cheesecake from oven and let it cool completely outside.
  17. Put inside fridge for at least 10 hours or overnight.
  18. Enjoy.

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