Cheese Cake

How to Make Matcha Cheesecake

You only need a few basic staple ingredients for this cheesecake recipe.

  1. Block cream cheese: 2 x 28 ounce and 1 Brillat Savarin  blocks of full-fat cream cheese are the base of this cheesecake
  2. Sugar: 2 cup
  3. Sour cream/ Crème Fraiche : 1 
  4. A little flavor: 2  tablespoon  of pure vanilla extract, 2 tablespoon of matcha powder,  and 4 tablespoon  of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea.
  5. Eggs: 9 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not overmix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.

make sure to mix all of the cheesecake batter ingredients at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky over-beaten cheesecake batter, hardly the way we want to start!

Cook at 350 for 30 -40 minutes with low steam!

How to Make a Graham Cracker Crust


Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 10 full sheet graham crackers)
  • 150 gr unsalted butter, melted
  • ½ cup granulated sugar



  1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  2. Make the crust: Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. 
  3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
  4. BAKE (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 35-40 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
  5. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
  6. Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Cooling & Chilling Cheesecake

to initially cool it inside the oven. You can see me do this in the video above. When the cheesecake is done, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake– from hot oven to cool counter– so do your best to control the environment by leaving the cheesecake inside. Does this make sense?

After the cheesecake cools in the oven for 1 hour, place it on the counter to cool. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first luscious bite.


Cómo hacer tarta de queso matcha

1. Bloque de queso crema: 2 x 28 onzas y 1 bloque Brillat Savarin de queso crema con toda la grasa son la base de esta tarta de queso

2. Azúcar: 2 taza

3. Crema agria / Crème Fraiche: 1

4. Un poco de sabor: 2 cucharadas de extracto puro de vainilla, 2 cucharadas de matcha en polvo y 4 cucharadas de jugo de limón.

5. Huevos: 9 huevos son el ingrediente final. Batirás los huevos al final, uno a la vez,

asegúrese de mezclar todos los ingredientes de la masa de tarta de queso a temperatura ambiente para que la masa


¡Cocine a 350 durante 30-40 minutos a vapor lento!

Corteza de galletas Graham


Corteza de galletas Graham

• 2 tazas de migas de galletas Graham (alrededor de 10 galletas Graham en hojas completas)

• 150 gr de mantequilla sin sal, derretida

• ½ taza de azúcar granulada



1. precaliente el horno a 350 ° F (177 ° C).

2. Haga la corteza: galletas Graham en migajas. Vierta en un tazón mediano y agregue el azúcar y la mantequilla derretida hasta que se combinen. Presione firmemente en el fondo y ligeramente hacia arriba por los lados de un molde desmontable de 9 o 10 pulgadas. para empacar la corteza firmemente. Hornee previamente durante 8 minutos. Retirar del horno

3. Haga el relleno: Con una batidora de mano o de pie equipada con un accesorio de paleta, bata el queso crema y el azúcar granulada a velocidad media-alta en un tazón grande hasta que la mezcla esté suave y cremosa, aproximadamente 2 minutos. Agregue la crema agria, el extracto de vainilla y el jugo de limón y luego bata hasta que esté completamente combinado. A velocidad media, agregue los huevos uno a la vez, batiendo después de cada adición hasta que se mezclen. Después de que el huevo final se incorpore a la masa, deje de mezclar. Para ayudar a evitar que la tarta de queso se desinfle y se agriete a medida que se enfría, evite mezclar demasiado la masa lo mejor que pueda.

4. HORNEA (Nota: si nota que el pastel de queso se dora demasiado rápido en la parte superior, cúbralo con papel de aluminio a la mitad del horneado). Hornee el pastel de queso durante 35-40 minutos o hasta que el centro esté casi cuajado. Cuando esté listo, el centro de la tarta de queso se tambaleará levemente si sacude suavemente la sartén. Apague el horno y abra ligeramente la puerta del horno. Deje reposar la tarta de queso en el horno en el baño de agua mientras se enfría durante 1 hora. Luego cubra y refrigere la tarta de queso durante al menos 4 horas o durante la noche.

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