Gluten-Free Matcha Cheesecake

Indulge in the velvety decadence of this Gluten-Free Matcha Cheesecake, a stunning fusion of creamy richness and earthy notes. Featuring a buttery gluten-free graham cracker crust and a luscious matcha-infused cream cheese filling, this dessert is as visually captivating as it is delicious. Baked to perfection with a water bath technique for a flawlessly smooth texture, every bite offers a harmonious balance of sweetness and matcha's signature umami. Perfect for gluten-free diets, this unique cheesecake is ideal for special occasions or as an indulgent centerpiece to any gathering. Serve chilled for the ultimate treat that pairs beautifully with a cup of tea or coffee.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 200 grams Gluten-free graham crackers
• 85 grams Unsalted butter
• 680 grams Cream cheese
• 150 grams Granulated sugar
• 3 large Eggs
• 125 milliliters Heavy whipping cream
• 1 teaspoon Vanilla extract
• 2 tablespoons Matcha powder
• 1/4 teaspoon Salt

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.

Step 3

In a food processor, crush the gluten-free graham crackers into fine crumbs.

Step 4

Melt the unsalted butter in a small saucepan or microwave in a heat-safe bowl.

Step 5

Combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.

Step 6

Press the crumb mixture firmly into the bottom of the springform pan to form an even crust.

Step 7

Bake the crust in the preheated oven for 10 minutes, then set aside to cool.

Step 8

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.

Step 9

Gradually add the granulated sugar, continuing to mix until completely smooth and creamy.

Step 10

Add the eggs, one at a time, mixing well after each addition.

Step 11

Mix in the heavy cream, vanilla extract, and salt until all the ingredients are just combined.

Step 12

Sift the matcha powder over the cream cheese mixture and gently fold it in until fully incorporated and smooth.

Step 13

Pour the matcha cheesecake batter over the pre-baked crust, smoothing the top with a spatula.

Step 14

Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from seeping in.

Step 15

Place the springform pan into a larger roasting pan or baking dish.

Step 16

Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.

Step 17

Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center slightly jiggles.

Step 18

Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for 1 hour.

Step 19

Remove the cheesecake from the water bath and aluminum foil, and refrigerate for at least 4 hours or overnight before serving.

Step 20

Before serving, carefully release the cheesecake from the springform pan and transfer to a serving platter.

Nutrition Facts

Serving size	1407.7 grams (1407.7g)

Amount per serving	% Daily Value*
Calories	5090

Total Fat 388.50g	498%
Saturated Fat 216.00g	1080%
Polyunsaturated Fat 10.10g
Cholesterol 1558mg	519%
Sodium 3960mg	172%
Total Carbohydrate 337.10g	123%
Dietary Fiber 12.50g	45%
Total Sugars 228.30g
Protein 73.70g	147%

Vitamin D 123IU	615%
Calcium 827mg	64%
Iron 7mg	37%
Potassium 1325mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.0%

Protein: 5.7%

Carbs: 26.2%