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.