Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 2 tablespoons matcha powder
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until combined.
3. Press the crumb mixture into the bottom of the springform pan.
4. In a small bowl, mix together the matcha powder and 1/4 cup sugar.
5. In a large bowl, beat the cream cheese until smooth.
6. Add the matcha mixture and beat until combined.
7. Add the eggs, one at a time, beating until just combined.
8. Add the sour cream and vanilla extract and beat until just combined.
9. Pour the cream cheese mixture into the springform pan.
10. Bake for 30 minutes, or until the center is set.
11. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 17g
Carbohydrates: 20g
Protein: 5g
Substitutions for Ingredients
- Graham cracker crumbs: You can substitute graham cracker crumbs with other types of cookie crumbs, such as oreo or shortbread.
- Matcha powder: You can substitute matcha powder with other types of green tea powder, such as sencha or genmaicha.
- Sour cream: You can substitute sour cream with plain Greek yogurt.
Variations:
- Add 1/2 cup of chopped nuts to the graham cracker crumb mixture for a crunchy texture.
- Add 1/2 cup of chopped fruit to the cream cheese mixture for a fruity flavor.
- Add 1/4 cup of melted chocolate to the cream cheese mixture for a chocolatey flavor.
Tips and Tricks:
- Make sure the cream cheese is softened before beating it.
- Make sure the eggs are at room temperature before adding them to the cream cheese mixture.
- Let the cheesecake cool completely before serving.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cheesecake in the microwave for 30 seconds.
Presentation Ideas:
- Serve the cheesecake with fresh fruit and a drizzle of melted chocolate.
- Top the cheesecake with whipped cream and a sprinkle of matcha powder.
Garnishes:
- Chopped nuts
- Chopped fruit
- Whipped cream
- Melted chocolate
- Matcha powder
Pairings:
- Fresh fruit
- Ice cream
- Hot tea
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cheesecake is too soft, bake it for a few more minutes.
- If the cheesecake is too dry, add a few tablespoons of sour cream to the cream cheese mixture.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using them.
- Make sure the cheesecake is completely cooled before storing it.
Food History:
Matcha is a type of green tea that has been used in Japan for centuries. It has become popular in recent years as a flavoring for desserts, such as cheesecake.
Flavor Profiles:
This cheesecake has a sweet and creamy flavor with a hint of earthy matcha.
Serving Suggestions:
- Serve the cheesecake with a cup of hot tea.
- Serve the cheesecake with a scoop of ice cream.
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Region: Japanese