Make it step by step
Method
- 1
Heat the oven to 160°C and press buttered biscuit crumbs into a springform tin.
- 2
Beat cream cheese and sugar smooth, then mix in matcha and sour cream.
- 3
Add eggs one at a time on low speed.
- 4
Bake for 50–55 minutes until the centre has a gentle wobble.
- 5
Cool gradually, chill for 6 hours and dust lightly with matcha.
Chef’s tip
Sift matcha before mixing to prevent green speckles and lumps.