This creamy matcha cheesecake is full of green tea flavor!
The easy cheesecake crust is made with just butter, graham cracker crumbs and salt!
Use an electric mixer to beat the cream cheese until completely smooth.
Whisk together the sugar, matcha powder, flour and salt to prevent any clumping in the batter.
Mix until fully incorporated.
Mix until the cheesecake batter is completely smooth. Scrape down the sides of the bowl as necessary.
Add the eggs one at a time, beating after each addition. Make sure not to overmix!
Bake until the edges are set. The center will still be quite wobbly.
Let the cheesecake come to room temperature. Then chill in the refrigerator for at least 6 hours before releasing from the springform pan.
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