Ingredients

The following ingredients have 4 Servings
  • 2 packages (16 ounces) cream cheese, room temperature
  • 2 tbsp. milk
  • 3/4 cup granulated sugar
  • 2 large free-run eggs, beaten until foamy
  • 3 tbsp. warm 35% heavy cream, or more if needed
  • 2 tbsp. Japanese Matcha Green Tea powder
  • 1 tsp. pure vanilla extract
  • 1 (9-inch) Chocolate Honey Graham Cracker Pie Crust

Instruction

  • Preheat oven to 350ºF.
  • In the bowl of a stand mixer, combine cream cheese and milk. Using the paddle attachment, process the mixture on speed 3 until smooth, about 2 minutes. Add sugar and process until creamy. Add eggs and continue mixing until well incorporated.
  • In a small bowl, combine warm heavy cream and matcha powder; stir until there are no lumps in it.
  • Add tea mixture to cream cheese mixture along with vanilla; process until well blended.
  • Pour mixture into the prepared pie crust and transfer to the preheated oven; bake for 30-35 minutes or until the center is almost set (jiggles a little when gently shaken).
  • Turn the temperature off and leave the cake in with the door closed for 2 hours.
  • With the door ajar, leave it for another hour.
  • Remove from the oven and slice a knife around the pan to release and prevent it from cracking; cool completely.
  • Cover with plastic wrap and transfer to the refrigerator for 12 to 24 hours before slicing.