Matcha Yuzu Cheesecake

Preheat your oven to 325°F/160°C. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition until just combined. Do not overmix.

In a small bowl, whisk together the matcha powder and yuzu juice until a smooth paste forms. Add this paste and vanilla extract to the cream cheese mixture and beat on low speed until just incorporated and the batter is uniformly green.

Pour the cheesecake batter over the crust in the springform pan. Place the springform pan into a larger roasting pan.

Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly. This helps prevent cracking.

Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, before serving.