Yes, as you may have guessed, this one of the more dangerous Matcha recipes out there.   It is deadly delicious, highly addictive, and something that you want to avoid eating alone (which is entirely possible, and probably… due to the fact that you will want this all for yourself!).  Here, I would like to introduce the “meat” of the cheesecake, as I am sure it would not be hard to find a recipe for a graham cracker pie crust.

 How to make Matcha Cheesecake with original Ingredients

 Ingredients:

• 16oz of cream-cheese
• 3/4 cups of white sugar
• 3 eggs
• 8oz of sour cream
• 3 tablespoons of hot water
• 2 teaspoon of Vanilla extract
• 1 large tablespoon of cooking grade Matcha
• 1  9-inch prepared graham cracker pie crust

Instruction:

1. Preheat the oven to 325F (165C).
2. Soften the cream-cheese, either by setting it out in advance or by microwaving for 40 seconds.
3. Mix the Matcha and the 3 tablespoons of hot water in a separate small bowl.  Add one tablespoon of water at a time and mix until it is a fine paste.  Once mixed, set aside.
4. Use an electric mixer to mix the cream-cheese and sugar.  Mix the sugar little by little, and blend until well mixed and fluffy.
5. Once fluffy, start adding the eggs, one at a time, beat well after each addition.
6. Once the eggs are mixed in, add the Matcha paste and mix until the whole bowl gets the nice Matcha green.
7. Add the vanilla extract and the sour-cream into the mix, and beat until well blended.
8. Place the mix into the crust, and bake for 1h (highly recommended to use a water bath, or an improvised water bath by using a roasting pan).
9. Turn the oven off, open the oven door, and let the cake rest for 15 to 20 min.
10. Take the cheese cake out of the oven, cool to room temperature, then refrigerate for 8h.
11. Enjoy your Cheesecake!

Ever wanted to make your own Frappematcha?  This is how you can make a wonderful Matcha Frappe for a summer treat!

What you need to make Matcha Frappe :

•   1 tbs or so of Matcha (4g or so)(lower grade Usu-cha will do wonders)
•   300ml (10oz) of cold milk (it does not matter if the milk is made from cow, or if you use vanilla soy/rice/almond) milk).
•   Ice-cubes
•   Add a sweetener (sugar, honey, agave nectar, or any other alternative) if you like it sweet.  You could also try it with fruits.  Orange works well, so does strawberry.

How to make:

1. Pour Milk into a blender
2. Add Matcha and ice-cubes.  Also add the sweetener if you so desire.
3. Blend it!
4. Enjoy it!

Hot Matcha Latte

Matcha Latte is a great option for those who love Matcha but want to try something new, don’t find straight Matcha too appealing, or have a lower grade Matcha that they would like to turn into something delicious.

The trick in making a perfect Matcha Latte, is very similar to the trick in making a perfect Coffee Latte.  Where as when using coffee, you would prepare a shot or two of espresso, for Matcha Latte, you make a thick Matcha as a base.  Mix with milk next, then top it with foamy milk.

How to Make Hot Matcha Latte

1. Sift 1 ½ to 2 Matcha tea spoons (or 1 regular tsp) worth of Matcha into a mug cup or Matcha bowl.
2. Add 40ml (1.35oz) of hot water to the Matcha, and stir/whisk until the tea turns into a smooth paste.
3. Add 180ml (6.08oz) of steamed milk into the Matcha.  Do not pour all the milk in at once, add little by little as you stir so that it is well mixed.
4. Scoop foamy milk on top, and sprinkle with a pinch of Matcha.
5. Add sugar, honey, or agave nectar to sweeten the latte, if you like it sweet.
6. Enjoy your Matcha Latte!  Remember, there are no “formal” rules here, adjust to your liking, and feel free to experiment!