Japanese Matcha Mochi Cheesecake with Black Sesame Crust

Ingredients

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup sugar
• 1 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 large egg (for mochi layer)
• 2 tbsp high-quality matcha powder, sifted
• 8 oz cream cheese, softened
• 1/2 cup sugar (for cheesecake layer)
• 2 large eggs (for cheesecake layer)
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 3 tbsp black sesame seeds, toasted and ground
• 4 tbsp unsalted butter, melted (for crust)
• 3 tbsp sugar (for crust)
• 1/2 cup graham cracker crumbs
• Powdered matcha and red bean paste for garnish

Instructions

1. Make crust: combine graham cracker crumbs, ground black sesame, sugar, and melted butter. Press into a greased 8-inch springform pan. Bake at 325°F for 10 minutes. Cool.
2. Make mochi layer: whisk rice flour, sugar, milk, melted butter, egg, and 1 tbsp matcha until smooth. Pour over cooled crust.
3. Make cheesecake layer: beat cream cheese and sugar until silky. Add eggs one at a time. Mix in heavy cream, vanilla, and remaining 1 tbsp matcha until smooth and pale green.
4. Gently pour cheesecake batter over the mochi layer — pour slowly over the back of a spoon to keep layers separate.
5. Place pan in a water bath (baking dish with 1 inch hot water). Bake at 325°F for 55-65 minutes until the edges are set but the center still jiggles gently.
6. Turn oven off, crack the door, and let cheesecake cool in the oven 1 hour. Then refrigerate 4+ hours or overnight.
7. Unmold, dust with sifted matcha powder, and garnish with small dollops of red bean paste. Slice with a warm knife.