Matcha Cheesecake – Hiland Dairy

Ingredients

• 2 cups graham crackers, crushed (about 14 graham crackers)
• 5 tablespoons Hiland Dairy Unsalted Butter, melted
• ⅛ teaspoon kosher salt
• 32 oz Hiland Dairy Cream Cheese, room temperature
• 1.5 cups granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons high-quality matcha powder
• ¼ teaspoon kosher salt
• 1 cup sour cream, room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 4 large eggs
• Preheat oven to 325°F and grease a 9-inch springform pan.
• Mix together the finely crushed graham crackers, melted Hiland Dairy Unsalted Butter and salt in a small bowl.
• Firmly press the mixture into the bottom of the pan and slightly up the sides.
• Bake for 10 minutes. Set aside to cool.
• Beat the cream cheese for several minutes until smooth. Scrape down the sides and bottom of the bowl as necessary.
• In a separate bowl, whisk together the sugar, flour, matcha powder and salt.
• Add the sugar mixture to the cream cheese and mix until well combined.
• Mix in the sour cream, vanilla extract and lemon juice until fully incorporated.
• Add the eggs one at a time, beating after each addition on low speed until just combined.
• Pour the cheesecake batter into the cooled crust.
• With the oven still at 325°F, place the cheesecake on the center rack and bake for 30 minutes.
• Reduce heat to 250°F. Slightly crack the oven door for the first 2 minutes to help the oven cool down.
• Bake for 35-45 minutes. The edges of the cheesecake will be set, but the center will still be quite wobbly.
• Turn off the oven and crack the oven door 2 inches. Let the cheesecake sit in the warm oven for 30 minutes.
• Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours.
• Transfer the cheesecake to the refrigerator for at least 6 hours before releasing from the springform pan.