Japanese Style Matcha Cheesecake With Shortbread Crust

Total Time
1hr 25mins
Prep
25 mins
Cook
1 hr

Beautiful to look at and tastes so heavenly!! Soft and cottony texture with delicate flavor. Not too sweet, but just right. This is 3 different recipes I put together and made my own. Surprisingly very easy to put together!!

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Ingredients

Nutrition

Directions

  1. CRUST--------------------.
  2. Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.
  3. Spread to the edges of 9" spring form pan.
  4. Prick all over with a fork, then bake 10-15 minutes at 400 degrees F until lightly browned. Allow to cool on a rack.
  5. FILLING-----------------.
  6. Heat oven to 350 degrees.
  7. Beat cream cheese with milk to soften.
  8. Add half of the sugar, egg yolks, cornstarch and lemon juice. Beat until smooth.
  9. Dissolve matcha powder with 2 tablespoons of boiling water and mix until very smooth, no lumps; and mix into cream cheese mixture.
  10. Beat egg whites in a separate bowl until foamy.
  11. Gradually add remaining sugar and cream of tartar into the whites, beating on high speed until soft peaks form, about 8-10 minutes.
  12. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
  13. Pour into cake pan and smooth the surface.
  14. Wrap the cake pan with large aluminum foil.
  15. Place cake pan into a larger roasting pan and place in lower rack of oven.
  16. Pour enough water into the roasting pan to come half way up the side of the cake pan.
  17. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
  18. TOPPING-----------------.
  19. Mix sour cream, sugar, and vanilla well.
  20. Pour on top of cheesecake and spread evenly.
  21. Bake at 400 for 5 minutes.
  22. Turn off the oven and keep in the oven for the next hour with the oven door slightly open.
  23. Refrigerate overnight.