Matcha cheesecake
Making the old fashion cheesecake into matcha cheesecake. A wonderful choice for an afternoon snack, also a quick and easy no-fuss baking for a matcha dessert party. This mini matcha cheesecake makes storing and sharing much easier.
Equipment
- 1 12-cup muffin pan
- 1 hand-held electric mixer
Ingredients
- 450 g cream cheese room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 Tbsp matcha powder
Graham cracker crust
- 3/4 cup graham cracker crumbs
- 1 tbsp granulated sugar
- 4 tbs salted butter melted
Instructions
- In a medium-sized bowl stir together graham cracker crumbs and 1tbsp sugar. Add melted butter and stir again until ingredients are moistened and completely combined
- Portion out about 2-3 tsp of the crust mixture into each muffin tin, and use a spoon to tamp down crumbs so they are evenly packed into the bottom of each muffin tin. Set aside while you prepare your mini cheesecake filling.
- Prepare a clean large mixing bowl and a handheld or standing electric mixer.
- Add 450 g cream cheese at room temperature, ½ cup granulated sugar, and 1 tsp vanilla extract into the mixing bowl. Beat cream cheese mixture until smooth.
- Add 2 large eggs, one at a time, and mix until well combined. Sift in 1 tbsp matcha powder and mix until incorporated. Pour batter into the 12-cup muffin pan.
- Bake for 20 minutes at 325°F. or until edges are just beginning to turn lightly golden brown and centers are set. Do not over-bake or the texture will be dry.
- Remove the cake from the oven and let it cool completely. Once cooled, refrigerate the cake until ready to serve
