Matcha cheesecake bar recipe

A great treat to share with friends and family! This recipe requires almost less than half of the cream cheese in a classic New York style cheesecake. If you love matcha and cheesecake, this recipe is for you!

Ingredients

Crust

24 Graham Crackers, crushed

1/4 cup unsalted butter, melted

1/4 cup sugar

*optional to add coconut flakes or 1/4 tsp coconut extract

Cheesecake

1 pound of cream cheese (454g - 500g), room temperature

pinch of salt

1 cup granulated sugar

3-5 Tbsp matcha powder (depending on your matcha preference, 3 is light and 5 is stronger)

2 large eggs

2 large egg yolks

1/3 cup greek yogurt (full fat)

Toppings: coconut whipped cream and roasted coconut flakes

Directions

1. Preheat oven to 350°F and line a 9x9" square pan with parchment paper that goes up the sides (all four sides to make it easier to remove).

2. Mix crushed graham crackers and sugar together in a bowl. Add in the melted butter and stir well.

3. Pour mixture into the prepared pan and flatten (compressing it a bit will help too) with a spoon or other flat tool. Bake for 8 minutes until golden.

4. In the bowl of a stand mixer, add the cream cheese and mix until smooth.

5. Add in sugar and salt and continue to mix.

6. Add in the greek yogurt, matcha powder and continue to mix.

7. Add in the eggs and egg yolks one at a time. Mix until each egg/egg yolk is just combined (don't overmix the eggs).

8. Pour the cheesecake batter onto the baked crust and gently tap the pan.

9. Using a 9x13" baking tray or similar 2" high baking tray, add about 1 - 1.5 inches of water and place on the bottom rack. This will help with the cheesecake baking and add moisture.

10. Bake for 18 - 20 minutes (the cheeescake will look a bit jiggly or uncooked when it's done but will firm up once it cools down). After the baking is done, turn off the oven and prop the oven door open for an additional 20 minutes. Once cool, remove from the oven and continue to cool at room temperature. Chill overnight or for at least 3 hours.

11. Optional: Top with whipped coconut cream (or whipped cream) and roasted coconut flakes. Cut and serve cold.

Store in the fridge for up to 3 days.

Notes: You can add some roasted coconut flakes to the graham cracker crust to enhance the coconut flavour, or you can add a 1/4 tsp of coconut extract into the crust as well.