Matcha Cheesecake

Directions

Make the Crust:

1) Make an aluminum foil sling by taking two pieces of foil and placing them perpendicular to each other in a Suvie pan. Ensure the foil extends beyond the two long sides of the pan. It’s OK to leave the corners of the pan exposed. Evenly coat aluminum foil and any exposed pan areas with cooking spray.

2) In a medium bowl stir together melted butter, graham cracker crumbs, sugar, and salt.

3) Press the graham cracker mixture into the bottom of the pan until it forms a flat, compact layer; using the bottom of a measuring cup works well. Broil crust for 5–7 minutes in your Suvie, rotating pan halfway through cooking time. Make sure to keep an eye on it, to avoid burning. Remove when golden-brown and fragrant. Cool to room temp before adding the filling.

Make the Filling:

1) Combine cream cheese, sugar, and vanilla in a bowl. Using a handheld mixer, beat ingredients until well combined. Scrape sides of bowl down with a rubber spatula. Add each egg one at a time and beat on low until just combined. 

2) In a small bowl, combine the matcha powder and 3 tbsp hot water. Stir until smooth, add an additional tbsp hot water, if needed.

3) Set aside 1 cup of the cheesecake filling. Stir the matcha into the remaining filling until combined, then pour over the prepared crust. 

4) Add spoonfuls of the reserved plain cheesecake filling to the matcha cheesecake. Use a knife or spoon to swirl the two fillings together to create an attractive pattern. Insert pan into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 1 hour

5) After the cook, remove from Suvie and let cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours until set. To serve, remove from the pan using the aluminum foil sling and cut into squares. 

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour.