Ingredients

For the Crust:

• 1 ½ cups digestive biscuits, crushed
• 1/4 cup unsalted butter, melted

For the Filling:

• 2 cups cream cheese, at room temperature
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 2 tablespoons matcha powder
• 1 teaspoon vanilla extract

For the Topping (Optional):

• Whipped cream
• A sprinkle of matcha powder
• Fresh berries

Instructions

Preheat the Oven:

• Preheat your oven to 325°F (160°C).

Prepare the Crust:

• Mix the crushed digestive biscuits with the melted butter until well combined.
• Press this mixture into the bottom of a 9-inch springform pan, forming a compact, even layer.
• Bake for about 10 minutes, then remove from the oven and let it cool.

Make the Filling:

• In a large bowl, beat the cream cheese until smooth.
• Gradually add the sugar, beating until creamy.
• Beat in the eggs one at a time, making sure each is well incorporated.
• Mix in the sour cream, matcha powder, and vanilla extract until the mixture is smooth and evenly colored.

Assemble and Bake:

• Pour the filling over the cooled crust and smooth the top with a spatula.
• Bake in the preheated oven for about 50-55 minutes. The center should still be slightly wobbly.
• Turn off the oven and leave the cheesecake inside for another hour with the door slightly ajar to prevent cracking.

Chill:

• Remove the cheesecake from the oven and let it cool to room temperature.
• Refrigerate for at least 4 hours, preferably overnight.

Serve:

• Before serving, top with whipped cream, a sprinkle of matcha powder, and fresh berries if desired.
• Slice and enjoy!

Tips:

• Ensure all ingredients are at room temperature to avoid lumps in the batter.
• Don’t overmix the batter after adding eggs to prevent the cheesecake from cracking.
• A water bath can be used while baking to help the cheesecake cook evenly and remain moist.