Makes (2) 5″ round cheesecakes

Ingredients

• 1/2 cup chocolate wafer crumbs
• 2 teaspoons sugar
• 1 1/2 tablespoons unsalted butter, melted
• 5 ounces whipping cream
• 6 ounces cream cheese
• 1/3 cup sugar
• 3 1/2 ounces milk
• 3/4 teaspoon matcha powder (Enzo Organic Matcha)
• 1 teaspoon powdered gelatin

Instruction

1. Preheat oven to 325 degrees F. Butter the bottom of two 5″ round springform pans. You could also use an 7″ round springform pan.
2. Combine chocolate wafer crumbs, sugar, and melted butter in a medium bowl until well combined and crumbly. Press firmly into the bottom of the pans with your fingers.
3. Bake in oven for about 10 minutes. Let cool on a wire rack while you make the filling.
4. Whip the cream in a stand mixer with the whisk attachment until soft peaks form. Set cream aside.
5. In a clean mixer bowl, beat cream cheese until soft and creamy (do not overbeat and liquefy it). Add the sugar and beat to combine.
6. Heat the milk in a heatproof cup until almost hot (not boiling). Add in the matcha powder and whisk until combined and there are no lumps.
7. Bloom gelatin in about 2 tablespoons of water.
8. Add in the milk to the cream cheese and mix until combined.
9. Fold in the whipped cream gently with a rubber spatula until combined.
10. If the gelatin is solid, heat in microwave for 10 seconds at a time until liquid. Make sure it is liquid or it will not blend smoothly with the cheesecake.
11. Add the gelatin to the cheesecake mixture and fold until combined.
12. Pour the cheesecake mixture into prepared pans.
13. Refrigerate for at least an hour until set.
14. If you like, you can coat the sides in more chocolate crumbs after you unmold the cheesecakes.

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