-
1
Preheat oven to 325 F. Cover a 10-inch springform pan with a light layer of cooking spray. Set aside.
-
2
In a medium sized bowl combine the cookie/wafer crumbs, 1 tablespoon sugar and butter until it's moistened and resembles the texture of wet sand. Press crumbs into an even layer on the bottom of the pan and up the sides. Bake for 10 minutes. Then remove the pan from the oven, set it on a rack and allow crust to cool completely.
-
3
In the bowl of a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Set the whipped cream aside.
-
4
Using a clean bowl, whip the cream cheese using the stand mixer fitted with the paddle attachment until light and fluffy. Gradually add in the remaining cup of sugar, stopping every so now and then to scrape down the sides. Set aside.
-
5
In a saucepan over medium low heat, heat the milk until it is hot but not boiling. Remove pan from heat and whisk in the matcha until fully incorporated. Allow to cool a bit.
-
6
Turn the mixer with the cream cheese on low and slowly stream in the cooled milk mixture. Mix until just combined.
-
7
In a small bowl, combine the gelatin in the water and allow it to bloom.
-
8
Gently fold the whipped cream into the cream cheese mixture. Fold until just combined. Add the gelatin and gently fold in. If the gelatin has hardened, microwave for 10 seconds until it becomes liquid again before adding into the cheesecake mixture.
-
9
Pour the cheesecake filling over the cooled crust. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight.
-
10
Before serving, gently release the springform pan ring. Dust the top with additional matcha powder and serve.
-
11
Adapted from Dessert First.
