RECIPE FOR MATCHA CHEESECAKEMakes a 6-inch cheesecake

Ingredients:(Cake Base)100g Digestive Biscuits30g Unsalted Butter, melted

(Cheesecake Filling)580g Cream Cheese, softened at room temperature80g Granulated Sugar3 Eggs80ml Whipping Cream1tsp Pure Vanilla Extract2tsp All-Purpose Flour4Tbsp Uji Matcha PowderSome Hot Water

Directions:

1. Place digestive biscuits/graham cracker in a ziplock bag, crush into crumbs with your hand/bowl. Mix in melted butter.

2. Pour crumbs into a 6-inch springform pan, and press with the back of a spoon to form a firmly packed crust.

3. Grease the side of the pan with melted butter.4. Makes Match Filling. Preheat oven to 170C.5. Add 3tsp hot water to matcha powder to form a thick paste,

the exact amount will depend of brand of matcha powder.6. Beat softened cream cheese in a large bowl till it is smooth

and creamy, then add in granulated sugar and mix on medium-high speed for a few minutes.

7. Crack eggs into separate bowls and mix them in one by one. Do not over beat as it will cause the cheesecake to crack.

8. Add in vanilla extract. (Optional but recommended)9. Sprinkle all-purpose flour on top and give it a quick stir.10. Add in matcha paste and mix till well incorporated.11. Wrap bottom of sprinform pan with aluminium foil.

12. Pour cheesecake mixture into your springform pan, smooth out with a spatula and bang on the counter a few times.

13. Place into a deep baking tray and fill with hot water (this keeps

14. Bake for 15 minutes. Lower oven temperature to 120C, cover cake with baking sheet/aluminium foil and continue to bake for 60-75 minutes.

15. Carefully remove cheesecake from oven, it should have a wobbly centre.

16. Let it cool completely then refrigerate for at least 10 hours (preferably overnight).

17. Remove cake from springform pan. Run spatula under hot water, wipe off the water then use it to smooth out the sides of the cheesecake. (Tip: Dip your knife into hot water as well before cutting any cheesecakes/icecream cakes!)

18. Enjoy! :D