8 Serves
90 Mins
20 g
35 g
30 g
Preheat your oven to 200°C and line a springform pan with parchment paper, ensuring the paper extends above the edges.
Ingredients, vitamins, and health benefits
Cream Cheese
Sugar
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
93 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
436 mg / 4,700 mgSodium
428 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
0 g / 28 gSugar
29 g / 50 gSaturated Fat
18 g / 20 gCholesterol
91 mg / 300 mgCaffeine
30 mgNet Carbs
35 gAlcohol
0 g
In a large mixing bowl, beat the cream cheese and sugar together until smooth using an electric mixer.
Add the eggs one at a time, mixing well after each addition, then stir in the heavy cream and vanilla extract.
Sift the flour and matcha powder into the mixture and fold gently until just combined.
Pour the batter into the prepared pan and bake for 45-50 minutes until the top is deeply browned and the center still has a slight jiggle.
Allow the cheesecake to cool completely in the pan before removing and serving.
Heavy Whipping Cream
Egg
Vanilla Extract
Flour
Matcha Powder
Vitamin A
298 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
93 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
436 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
29 g / 50 gSaturated Fat
18 g / 20 gCholesterol
91 mg / 300 mgCaffeine
30 mgNet Carbs
1
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Italian
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
29 µg / 55 µgAlcohol
0 g