Let’s be honest: We've never met a cheesecake we didn't like. Which is why even the most creative interpretations tend to be delicious.
This version draws inspiration from classic New York deli-style baked cheesecakes and gets an on-trend revamp with matcha powder and California Avocados. The result is sweet, tangy and velvety; in short, everything any cheesecake should be.
Best of all, it’s easy to make and requires very little prep—in fact, the hardest thing you’ll do is wait for it to cool.
Easy Matcha Avocado Cheesecake
Recipe from the Tasting Table Test Kitchen
Yield: One 9–inch cheesecake
Prep Time: 25 minutes, plus cooling and overnight chilling time
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 45 minutes, plus cooling and overnight chilling time
For the Crust:
1½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
½ teaspoon cinnamon
½ teaspoon kosher salt
For the Filling:
4 room–temperature eggs
2 medium California avocados—halves, pitted and peeled
24 ounces room-temperature full-fat cream cheese
1½ cups sugar
½ cup sour cream
1 tablespoon matcha powder, plus more for garnish
1 teaspoon lemon zest
½ teaspoon salt
Boiling water, for baking
1. Make the crust: Preheat the oven to 350°. In a medium bowl, mix together all the crust ingredients until incorporated and press into a 9-inch springform pan. Spread the crumbs evenly along the bottom and 1 inch up the sides of the pan. Bake until golden, 15 minutes. Let cool completely.
2. Make the filling: In a food processor, purée the eggs and California Avocados until smooth. In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, matcha powder, lemon zest and salt. Beat on medium speed until smooth. With the motor running, slowly add the egg mixture until a smooth batter forms, scraping as needed.
3. Wrap the bottom of the springform pan with 2 large sheets of foil and place in a roasting pan. Pour the cream cheese mixture over the crust.
4. Pour boiling water into the roasting rack halfway up the pan and bake until set, 1 hour and 20 minutes. Remove from the water bath and let cool completely. Refrigerate overnight, then the next day, dust with more matcha powder, slice and serve.
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