Substances

For the Crust:

1½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

½ teaspoon cinnamon

½ teaspoon kosher salt

For the Filling:

four room–temperature eggs

2 medium California avocados—halves, pitted and peeled

24 oz room-temperature elephantine-paunchy cream cheese

1½ cups sugar

½ cup sour cream

1 tablespoon matcha powder, plus extra for garnish

1 teaspoon lemon zest

½ teaspoon salt

Boiling water, for baking

Directions

1. Gain the crust: Preheat the oven to 350°. In a medium bowl, mix together the total crust ingredients till integrated and press accurate into a 9-chase springform pan. Unfold the crumbs evenly along the underside and 1 chase up the perimeters of the pan. Bake till golden, 15 minutes. Let frigid entirely.

2. Gain the filling: In a food processor, purée the eggs and California Avocados till peaceful. In a stand mixer fitted with the lope attachment, mix the cream cheese, sugar, sour cream, matcha powder, lemon zest and salt. Beat on medium tempo till peaceful. With the motor working, slowly add the egg mixture till a peaceful batter forms, scraping as critical.

three. Wrap the underside of the springform pan with 2 big sheets of foil and plan in a roasting pan. Pour the cream cheese mixture over the crust.

four. Pour boiling water into the roasting rack halfway up the pan and bake till set up of abode, 1 hour and 20 minutes. Choose a long way flung from the water bathtub and let frigid entirely. Refrigerate overnight, then the following day, dust with extra matcha powder, gash and support.