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Matcha Cheesecake

Mili Takashima
Matcha green tea powder, and the addition of tofu, add beautiful dimension and a mousse-like texture to this otherwise classic cheesecake recipe, made with a graham cracker crust bottom, cream cheese, sugar, eggs, pure vanilla extract. This is a next-level, unforgettable dessert.
The amount of crust and cheesecake batter is doubled from my typical cheesecake, to have a tall height and the right amount for either an 8" or 9" springform pan. This can also be used to make more than two dozen cupcake-sized cheesecakes.
I'm working on a gluten-free, oat-based crust to pair with this in the future. Please note that this particular crust recipe with graham crackers does contain gluten. The cheesecake itself is gluten-free. This recipe contains no dyes, nor artificial colors or flavors.
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Ingredients
  

graham cracker crust

  • 1 cup butter two sticks, cut into pats and almost totally melted.
  • 2 and 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar

cheesecake

  • 32 ounces cream cheese Four, 8oz. packages - full fat
  • 6 ounces tofu any variety or softness. I used organic, medium-firm, removed from the packaged liquid and patted-dry.
  • 2 cups granulated sugar
  • 6 eggs
  • 2 teaspoons pure vanilla extract optional
  • 1/3 cup pure matcha green tea powder This is the amount I used for a subtle and beautiful flavor. For added matcha flavor, I recommend adding up to three tablespoons of additional (must be pure) Matcha powder.

Instructions
 

graham cracker crust

  • Pre-heat your oven to 350 degrees Fahrenheit or 176 Celsius. Prepare your springform pan. I use non-stick spray, a piece of parchment paper at the bottom and a dusting of flour.
  • In a bowl, cut butter into pats and melt. (I tend to zap it in the microwave for 20-30 seconds at a time until the pats are almost totally melted.)
  • Add the graham cracker crumbs and sugar onto the melted butter. Fold until completely combined.
  • Spoon onto the bottom of the prepared pan. Pat down and then smooth out until even and level.
  • Bake for 6-8 minutes, depending on your oven. Next, prepare the cheesecake filling.

cheesecake

  • Pre-heat your oven to 300 degrees Fahrenheit or 148 Celsius. Seal the bottom and sides of the grahamcracker crust-prepared springfoam pan, with aluminum foil. Place the foiled pan in the center of a high-sided baking sheet, so that you can later add water.
  • In a bowl, mix the cream cheese and tofu together.
  • Add the sugar and optional vanilla extract. Mix.
  • Add 6 eggs, one at a time until completely combined.
  • Scrape the paddle or mixing attachment.
  • Mix on high speed for 1-3 minutes.
  • Fold in the pure Matcha powder until completely combined.
  • Pour on top of the prepared graham cracker crust.
  • Place the sheet pan with the foiled and filled springform pan, into your pre-heated oven. I recommend placing it at a near-bottom rack.
  • Pour about 4 cups of water into the pan, so that it reaches 1/3-1/2 up the baking cheesecake. This amount depends on the size of the baking sheet you are using. It does not have to be exact.
  • Check the cheesecake at the center at about one hour. It took me 1 hour and 20 minutes to bake this. It should not brown and it may start to crack. You can check the center for doneness as it should be soft but firm and not wet. The exact time will depend on your pan and your oven. It will not need to bake for more than an hour and a half.
  • After the cheesecake has cooled to room temperature, (you can cover it or not) keep it inside the springform pan and place in the refrigerator over night.
  • Easily remove the cheesecake from the pan and serve. Keep in the refrigerator for up to four days, or freeze for up to three weeks to enjoy at on a later date.

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