Graham Cracker Crust

1. Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
2. In a small bowl, combine the finely crushed graham crackers, melted butter and salt. Mix until well combined. Firmly press the mixture into the bottom of the pan and slightly up the sides.
3. Bake for 10 minutes. Set aside to cool.

Matcha Cheesecake Filling

1. Using an electric mixer, beat the cream cheese on medium-low speed for several minutes until smooth. Scrape down the sides and bottom of the bowl as needed.
2. In a separate bowl, whisk together the sugar, flour, matcha and salt until well combined with no lumps.
3. Add the sugar mixture to the cream cheese and mix until well combined.
4. Mix in the sour cream, vanilla extract and lemon juice until fully incorporated.
5. Add the eggs one at a time, beating after each addition on low speed until just combined. Don’t overmix here!
6. Pour the cheesecake batter into the cooled crust.
7. With the oven still at 325°F (160°C), place the cheesecake on the center rack. To safeguard against any leakage, you can also place the cheesecake on a rimmed pan. Bake for 30 minutes.
8. Reduce heat to 250°F (120°C). Slightly crack the oven door for the first 2-3 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.
9. Turn off the oven and crack the oven door 2 inches (5 cm). 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.
10. Transfer the cheesecake to the refrigerator for at least 6 hours before releasing from the springform pan.

Matcha Powdered Sugar Topping (Optional)

1. Whisk together the matcha powder and powdered sugar until no lumps remain.
2. Use a fine mesh sieve to sift the matcha powdered sugar over the cheesecake. Make sure to do this right before serving, as it may absorb into the cheesecake if applied too early.