Ingredients

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 stout-burly cream cheese

1½ cups sugar

½ cup bitter cream

1 tablespoon matcha powder, plus more for garnish

1 teaspoon lemon zest

½ teaspoon salt

Boiling water, for baking

Directions

1. Safe the crust: Preheat the oven to 350°. In a medium bowl, mix collectively the total crust ingredients till integrated and press correct into a 9-dawdle springform pan. Spread the crumbs evenly alongside the underside and 1 dawdle up the perimeters of the pan. Bake till golden, 15 minutes. Let cool totally.

2. Safe the filling: In a meals processor, purée the eggs and California Avocados till at ease. In a stand mixer fitted with the stagger attachment, mix the cream cheese, sugar, bitter cream, matcha powder, lemon zest and salt. Beat on medium bustle till at ease. With the motor running, slowly add the egg mixture till a comfy batter kinds, scraping as wanted.

Three. Wrap the underside of the springform pan with 2 successfully-organized sheets of foil and map 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 role, 1 hour and 20 minutes. Resolve between the water bathtub and let cool totally. Refrigerate in a single day, then the subsequent day, mud with more matcha powder, nick and help.