Baked Matcha Cheesecake

This Baked Matcha Cheesecake combines the rich, creamy texture of traditional cheesecake with the earthy notes of matcha green tea, resulting in a delightful dessert that is both indulgent and unique. Perfect for a sweet ending to any meal, this dish is Halal-certified and easy to make at home.

Ingredients

• Cream cheese - 200 grams
• Granulated sugar - 50 grams
• Egg - 1 large
• Matcha powder - 2 teaspoons
• Vanilla extract - 1 teaspoon
• Heavy cream - 100 milliliters
• Graham cracker crumbs - 50 grams
• Unsalted butter - 30 grams, melted

Steps

1. Preheat your oven to 160°C (320°F) and line a small baking dish (approximately 15cm x 15cm) with parchment paper.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are well coated.
3. Press the crumb mixture firmly into the bottom of the prepared baking dish to form a crust.
4. In another bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add the egg, matcha powder, and vanilla extract to the cream cheese mixture, and mix until well combined.
6. Pour in the heavy cream and continue to mix until the batter is smooth and homogenous.
7. Pour the cheesecake batter over the graham cracker crust in the baking dish.
8. Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
9. Turn off the oven and leave the cheesecake inside for an additional 10 minutes to cool gradually.
10. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Nutrition

• Calories: 350
• Protein: 5 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 250 mg
• Cholesterol: 50 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Matcha is rich in antioxidants, which can help combat oxidative stress.
• The combination of cream cheese and heavy cream provides a good source of calcium.

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