Matcha Cheesecake

One of my favorite flavours has got to be green tea.
I recently purchased an at home espresso machine. With the milk frothing wand and everything. The best part? Now I can make some damn good matcha lattés.

Did I need to buy an entire machine for that? No.
But, it's an added bonus, along with delicious coffees.

Still, I can't seem to get enough of it. So I made a cheesecake. Creamy, not too sweet, tangy, and packed with matcha flavour.

Matcha Cheesecake

Makes one 6" cheesecake

1/2 cup    graham cracker crumbs
2 tbsp      melted butter
452g        cream cheese, softened
2 tbsp      a.p flour
2/3 cup    sugar
2/3 cup    yogurt
2 tbsp      matcha powder + 1 tbsp hot water
2 eggs

Preheat oven to 300 degrees.
In a small bowl combine the graham crumbs and melted butter. Transfer into 6" spring-form pan, and press bottom. Bake for 10 minutes or until fragrant. Let cool.
In a medium bowl, beat the softened cream cheese lightly until smooth. Add the sugar, flour, and the matcha combined with the hot water. Stir together with spatula until fully incorporated.
Add the yogurt, making sure to scrape the sides and bottom of the bowl.
Lastly, add the eggs one at a time, being careful not to incorporate too much air.

Pour into spring-form pan. Tap against counter to bring air bubble to the surface, and pop them. Place spring-form pan in a larger caserole dish, and place on center rack in the oven. Pour boiling water in caserole pan to about half way up the side of the spring-form.
Bake for 1 hour and 15 minutes. It should be only slightly jiggly. When done, turn off the oven and leave it in there for another half an hour to set up.
Refrigerate for at least 6 hours before removing from the spring-form pan and serving. Keeps for up to 5 days in the fridge. Enjoy!