Delicious Asian Cheesecake with Matcha and Passion Fruit

Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until you achieve a sandy texture. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even base.

Bake the crust in the preheated oven for about 10 minutes until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.

In a large bowl, beat together softened cream cheese and sugar until the mixture is creamy and smooth. This can take about 2-3 minutes. Next, gradually add the heavy cream while mixing, followed by the eggs, ensuring everything is well combined and free of lumps.

Dust in the matcha powder and pour in the passion fruit puree, gently mixing until evenly distributed. Do not over-mix to keep the mixture airy.

Pour the filling onto the cooled crust, smoothing the top with a spatula. Carefully place the cheesecake in the oven. Bake for approximately 50-60 minutes or until the center is set but still slightly wobbly. Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gently.

Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. When ready to serve, top with fresh passion fruit pulp, a dollop of whipped cream, and a dusting of matcha powder for presentation.

Slice and indulge in this creamy, vibrant cheesecake that balances the earthy flavors of matcha with the tart sweetness of passion fruit. Enjoy!