Smooth green tea meets sweet cheesecake.
- 1 4.8 ounce package graham crackers, crushed
- 2 tablespoons white sugar
- 3 tablespoons unsalted butter melted
- 2 tablespoons matcha powder
- ½ cup warm water
- 2 tablespoons unflavored gelatin
- ½ cup cold water
- 2 cups whipping cream
- 2 8 ounce packages cream cheese, at room temperature
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ¼ cup honey
- 2 eggs
In a mixing bowl, combine the graham crackers with 2 tablespoons of sugar. Drizzle in the melted butter and mix everything until the crumbs are evenly moistened. Press the mix into the bottom of a 9-inch springform pan lined with waxed paper and set aside.
Stir the matcha into warm water and set aside. Sprinkle the gelatin over the cold water and set aside as well.
Whip the cream until stiff peaks form. In a separate mixing bowl, beat the cream cheese, 1/2 cup sugar, vanilla, and honey, followed by the eggs, one at a time, until evenly blended. Microwave the gelatin mixture until it melts, about 45 seconds. Beat the gelatin and tea mixes into the cream cheese mixture, then fold in the cream until it's all smooth. Pour that into the springform pan over the cracker crumbs. Let the pan chill in the fridge for at least 7 hours or overnight to firm up. Remove the cake from the mold and serve.