Black sesame matcha cheesecake

Matcha black sesame Cheesecake
  • Korpus/dough
    • 2/3 cup of hazelnuts (baked and cut into small pieces)
    • 6 spoons of cold unsulted butter (cut into small pieces)
    • ¾ cup plus another spoons of milled white flour
    • 1/3 cup of sugar
    • 1 spoon of salt
  • Filling:
    • 470ml cream cheese (room temperature)
    • 1 cup of sour cream (room temperature)
    • 1 cup of sugar
    • 1 spoon of vanilla extract
    • 2 eggs (room temperature)
    • 8g matcha tea
    • 1/3 cup of black sesame powder
Heat up the oven for 175 °C. Prepare the form (20cm) with baking paper or coconut oil/butter.
  • Korpus/dough:
    • Mix together all the ingredients
    • Fill the baking form
    • Bake for 15-18 minutes and let cool down
Now heat up the oven 150 °C.
  • Filling:
    • Mix in the mixer cream cheese, sour cream, sugar and vanilla extract
    • Separate the mix into 2 parts
    • Into 1 part, add 3 bags of 2g matcha and add black sesame powder to the other half.
    • Add the layer with black sesame onto dough, afterwards add the layer with matcha carefully with spoon.
    • Put into oven, add another baking form full of water to the bottom of the oven
    • Bake for approx. 1 hour
    • Turn off the oven and open the door. Let rest for an another hour
    • Let rest in the fridge overnight, decorate the top with another 2g of matcha tea.