Matcha cheesecake

Active: 20 minutes; Total: 2 hour + 5 refrigeration time; Yield: 8 servings

Butter, melted	100g
Graham crackers, crushed	180g
Sugar, granulated	25g + 200g
Matcha powder	24g
Cream cheese, room temperature	675g
Cream, heavy	320g
Cornstarch	16g
Eggs, divided; lightly beaten	2 whole + 2 yolks

1. Preheat oven to 350°F. 
2. Grease a 9-inch springform pan with butter. 
3. Prepare boiling water for water bath. 
4. In a medium bowl, combine the crackers and 25g sugar, then the butter; dump into the prepared springform pan. 
5. Using a flat glass (I prefer my heavy-bottomed whiskey glass), press the crumbs into an even layer. 
6. Bake for 8 minutes; cool to room temperature. 
7. Reduce oven to 325°F. 
8. Gently whisk together 200g sugar and matcha powder to remove any lumps. 
9. In a separate bowl, beat the cream cheese until smooth, about 2 minutes. 
10. Add the matcha-sugar mixture, starting slowly, whisk until smooth. 
11. Add one-third of the cream, whisking until smooth, then whisk in the remaining cream until well combined. 
12. Add the cornstarch, whisking until the mixture looks smooth. 
13. Add the eggs, one at a time, whisking until incorporated. 
14. Using a rubber spatula, scrap the sides and bottom of the bowl to ensure the mixture is evenly incorporated. 
15. Pour over the prepared crust; tapping gently on the counter to level and dislodge any hidden air bubbles. 
16. Using an oven bag to protect the cheesecake, place the springform pan into a large waterbath pan, then place in the over. 
17. Carefully add the boiling water to the waterbath pan, about one-third to one-half the way up the side of the springform pan. 
18. Bake 70 minutes, until it wobbles and bounces when gently tapped on the side; turn off the oven, open the door about 1 inch, and let the cheesecake rest in the oven for about 30 minutes. 
19. Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 5 hours before serving. 

Recipe by Aya Caliva on Pastry Living.