INGREDIENTS

• • 500g (16oz) cream cheese, room temperature
• • ½ cup greek yogurt
• • ¾ cup (150 g) granulated sugar
• • ½ tsp salt
• • 1½ tsp vanilla extract
• • 3 eggs, room temperature
• • 2 Tbsp all purpose flour
• • 1 Tbsp Aiya Culinary Grade Matcha

DIRECTIONS

• 1. Preheat the oven to 400°F. Line the pan with parchment paper.
• 2. In a bowl of a stand mixer, add cream cheese, greek yogurt, sugar, salt, and vanilla extract. Beat on medium-high speed until creamy, approximately 5 minutes.
• 3. Add eggs. Beat on medium-high speed until combined, approximately 3 minutes.
• 4. Then, add flour and matcha powder. Beat on medium-high speed until combined, approximately 3 minutes. You can now optionally strain the mixture for a more smooth consistency.
• 5. Bake at 400°F until the top of the cheesecake is browned, approximately 40 minutes.
• 6. Remove the cheesecake from the oven, let it cool to room temperature, and place in the fridge for at least 1 hour. Now, you’re done!