Description
A perfect balance of rich and refreshing flavors, combining earthy matcha with zesty yuzu in a velvety cheesecake.
Ingredients
Scale
- 8 oz cream cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tbsp matcha powder
- 1/4 cup yuzu juice
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1 cup biscuit crumbs (like Graham crackers or digestive biscuits)
- 1 tbsp melted butter
Instructions
- Preheat your oven to 400°F (200°C) and prepare an 8-inch springform pan with parchment paper.
- In a mixing bowl, combine biscuit crumbs with melted butter and a pinch of salt. Press into the base of the springform pan and pre-bake for about 10 minutes until lightly golden.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Pour in the heavy cream, matcha powder, and yuzu juice, blending until uniformly mixed.
- Pour the batter over the pre-baked crust and bake for 25-30 minutes until the edges are set and the center retains a slight jiggle.
- Cool in the pan for about an hour before transferring to the fridge. It’s best served chilled, but can also be enjoyed slightly warm.
- Optional: Top with a dusting of matcha or candied citrus peels for an impressive finish.
Notes
For a smoother texture, strain the matcha powder before mixing. This cheesecake is perfect for making ahead of time; it tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, matcha, yuzu, dessert, Japanese dessert, baking