Time: 1 hour 20 minutes
Level: medium

Ingredients (for a 20–22 cm cake tin):

Bottom:

• 200 g of biscuits
  
• 80 g melted butter
  

Cheese mass:

• 500 g cream cheese (like Philadelphia)
  
• 200 ml of 30% cream
  
• 3 eggs
  
• 100 g white chocolate (melted)
  
• 100 g of sugar
  
• 2 teaspoons matcha (sifted)
  
• 1 teaspoon vanilla
  

Preparation:

1. Prepare the base:
Crush the biscuits into fine crumbs (preferably using a blender). Add the melted butter and mix. Spread the mixture over the base of the springform pan and press down firmly. Chill for 10 minutes in the refrigerator.

2. Make the cheese mass:
In a large bowl, mix cream cheese with sugar and vanilla until smooth.
Add cream and mix.

3. Add eggs:
Beat in one egg at a time, mixing just until combined (do not over-aerate).

4. Add matcha and white chocolate:
Sift the matcha into a bowl and mix evenly.
Pour in the melted (slightly cooled) white chocolate.

5. Baking:
Pour the mixture onto the bottom.
Bake at 160°C for approx. 55–65 minutes .
The center may shake slightly - this is normal.

6. Cooling:
Turn off the oven, leave the door ajar and leave the cheesecake for 1 hour.
Then chill in the refrigerator for at least 4 hours.