Baking Instructions

• Preheat the oven to 240°C (preferably with convection). Line a 18 to 20cm diameter baking pan with parchment paper.
• In a bowl, using a whisk, mix the cream cheese, sugar, cornstarch, salt, and matcha powder until smooth and homogeneous.
• With a spatula, add the eggs one by one (ensure each is well incorporated before adding the next one). Finally, add the heavy cream and vanilla extract, and gently mix until smooth (do not overmix to avoid incorporating air). Strain the mixture through a sieve to eliminate lumps.
• Pour the batter into the prepared pan. Tap the pan on the countertop to remove air bubbles. Bake the cheesecake at 230°C for about 35 minutes. The top should be golden brown, almost burnt, and the center should still be slightly wobbly.
• Allow the cheesecake to cool in its pan then refrigerate for a full night (or at least 6 hours) to set. Carefully unmold by removing the parchment paper and enjoy chilled.