Ease of Preparation: Easy
Yield: 1 cake, 8-10 portions
Chef Siobhan Detkavich is cooking for… Pisces! So… what does a Water Sign with a ruling planet of Neptune eat? This luscious dessert is a perfect… matcha… for the Pisces in your life! Pisces crave different experiences, so an uncommon flavouring for cheesecake is something they’ll love!
Ingredients:
- 1 ¼ cup graham cracker crumbs
- ½ cup melted butter
- 2 pounds (907 g) cream cheese, at room temperature
- 1 ½ cups (350 ml) sugar
- ¼ cup (60 ml) matcha powder
- 4 eggs, beaten
- 1 tablespoon (30 ml) vanilla extract
Method:
Preheat oven to 350 F (175 C)
In a mixing bowl, combine graham cracker crumbs and melted butter. Mix thoroughly.
Line the bottom of an 8-inch (20.5 cm) springform pan with parchment paper and butter the sides.
Using your fingertips, press the graham cracker and butter mixture in the bottom in an even layer.
Refrigerate for 15 minutes.
In a stand mixer with a paddle attachment, beat together cream cheese and sugar until light and smooth.
Add the matcha, eggs, and vanilla extract. Continue mixing until light and creamy.
Pour the mixture into the pie crust.
Bake until smooth and the centre jiggles evenly when the cake is shaken, roughly 45 minutes to an hour. If the top of the cake begins to darken, cover with foil.
Allow the cake to cool to room temperature. Transfer the cake to the refrigerator for 4 hours.
Slice, and serve immediately.
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