3 cups (3 packages) full-fat brick cream cheese, room temperature
1 1/4 cup sugar
3 tablespoons cornstarch
2 tablespoons Matcha powder
2 teaspoons vanilla
2/3 cup heavy cream
Preheat your oven to 350F and line the sides of an 8” springform pan with a strip of Cookina Cuisine baking sheet and place on top of a cookie sheet.
In a small bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Press into the bottom of your prepared springform pan and bake in the preheated oven for eight to ten minutes or until set and slightly darker. Remove the pan from the oven and allow the crust to cool.
Meanwhile, in the bowl of your electric mixer fitted with a paddle attachment, beat one cup of the cream cheese, 1/3 cup of sugar, the cornstarch, and Matcha powder together on low until creamy. Scrape down the sides of the bowl and add in the remaining cream cheese and sugar, scraping down the sides of the bowl occasionally. Increase the speed of the mixer to medium and beat in the eggs one at a time followed by the vanilla. Add in the cream and beat just until completely blended.
Gently spoon the filling into the cooled crust and bake for an hour and 15 minutes, or until the edges of the cheesecake are slightly darker and the centre barely jiggles. Cool the cake to room temperature then pop in the fridge for at least five hours to chill.
When ready to serve, pop open the springform pan, peel off the Cookina Cuisine, and slice with a warm knife. Top with a little whipped cream or some fresh raspberries if desired.