Yield – 5-6 servings

Type - Sweet

Function Used – Top & Bottom heat

Temperature- 160 degree Celsius

Time – 60 minutes

Tray Level – 3

Ingredients

Base

• 150 g digestive biscuits (fine crumb)

• 70 g unsalted butter (melted)

Filling

• 400 g cream cheese (room temperature, 18–20°C)

• 120 g caster sugar

• 200 ml fresh cream (35% fat)

• 2 whole eggs + 1 yolk (room temp)

• 12 g premium matcha (sifted)

• 1 tbsp hot water (to bloom matcha)

• 1 tsp vanilla extract

• Pinch fine salt

Procedure

1. Combine crumbs & butter, press firmly into lined springform pan and chill 20 minutes.

2. Mix matcha with hot water to form smooth paste (prevents lumps).

3. Beat cream cheese until smooth.

4. Add sugar & mix until glossy.

5. Add eggs one at a time.

6. Add cream, vanilla, salt.

7. Fold in matcha paste until uniform

8. Pour into pan, Wrap pan in foil. Bake in water bath at 150°C for 55–65 minutes. Centre should jiggle slightly (internal temp ~65–68°C)

9. Cooling Protocol-Switch oven off, door slightly open, 1 hour rest.

10.Chill minimum 6 hours (preferably overnight).