Green Tea Cheesecake

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READY IN: 1hr 55mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1 12
    cups puffed rice cereal, crushed (Perky's brand Nutty Rice works well)
  • 2
    tablespoons sugar (less if using a sweetened cereal)
  • 14
    cup butter (melted)
  • Filling
  • 24
    ounces cream cheese
  • 16
    ounces sour cream
  • 1 12
    cups sugar
  • 2
    tablespoons cornstarch
  • 2
    tablespoons green tea powder (aka. matcha)
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DIRECTIONS

  • Crush the cereal.
  • Put in a medium bowl and add the sugar.
  • Melt the butter and combine with the dry ingredients.
  • Mix well.
  • Cover the bottom and sides of your cake pan evenly with the crust mix (this recipes makes enough to fill a 9 inch cake pan, give or take).
  • Refridgerate while you make the filling.
  • Preheat the oven to 350°F.
  • In a large bowl or food processor, beat the cream cheese until it starts to get fluffy (a food processor or electric mixer is easiest).
  • Add the remaining incredients and beat until it's fully mixed and there are no remaining clumps.
  • Pour the filling into the cake pan with the crust (depending on the shape and depth of your pan, you may end up with a little left over). Note that the cake has a tendency to puff up while cooking.
  • Cook for 1 hour and 15 minutes or until the surface is lightly browned.
  • Take the cheese cake out of the oven and allow it to cool.
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