Japanese Style Matcha Cheesecake With Shortbread Crust

READY IN: 1hr 25mins




  • CRUST--------------------.
  • Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.
  • Spread to the edges of 9" spring form pan.
  • Prick all over with a fork, then bake 10-15 minutes at 400 degrees F until lightly browned. Allow to cool on a rack.
  • FILLING-----------------.
  • Heat oven to 350 degrees.
  • Beat cream cheese with milk to soften.
  • Add half of the sugar, egg yolks, cornstarch and lemon juice. Beat until smooth.
  • Dissolve matcha powder with 2 tablespoons of boiling water and mix until very smooth, no lumps; and mix into cream cheese mixture.
  • Beat egg whites in a separate bowl until foamy.
  • Gradually add remaining sugar and cream of tartar into the whites, beating on high speed until soft peaks form, about 8-10 minutes.
  • Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
  • Pour into cake pan and smooth the surface.
  • Wrap the cake pan with large aluminum foil.
  • Place cake pan into a larger roasting pan and place in lower rack of oven.
  • Pour enough water into the roasting pan to come half way up the side of the cake pan.
  • Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
  • TOPPING-----------------.
  • Mix sour cream, sugar, and vanilla well.
  • Pour on top of cheesecake and spread evenly.
  • Bake at 400 for 5 minutes.
  • Turn off the oven and keep in the oven for the next hour with the oven door slightly open.
  • Refrigerate overnight.