Prep Time::15 mins
Additional Time:: 4 hrs 20 mins
Total Time:: 4 hrs 35 mins
Servings::6
Yield::1 7-inch cheesecake
Ingredients
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1 ⅛ cups finely crushed graham cracker crumbs
3 ½ tablespoons unsalted butter, melted
7 ounces cream cheese, at room temperature
6 tablespoons white sugar
1 teaspoon white sugar
7 ounces mascarpone cheese
3 tablespoons matcha green tea powder, plus more for dusting
1 cup heavy whipping cream
1 tablespoon unflavored gelatin
3 tablespoons warm water
1 teaspoon confectioners' sugar for dusting (Optional)
3 strawberries, sliced
Directions
Stir graham cracker crumbs and melted butter together in a bowl until moistened; press crumb mixture evenly into the bottom of a 7-inch round springform pan. Place pan in refrigerator until cold, about 20 minutes.
Beat cream cheese and 6 tablespoons plus 1 teaspoon sugar together in a bowl with an electric mixer until smooth; beat in mascarpone cheese. Stir 3 tablespoons green tea powder into cheese mixture.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into cream cheese mixture.
Stir gelatin into warm water in a small bowl until dissolved. Stir gelatin mixture into cream cheese mixture; pour mixture over refrigerated graham cracker crust. Chill in the refrigerator until firm, at least 4 hours.
Dust top of tiramisu with green tea powder and confectioners' sugar; decorate with sliced strawberries.
Editors' Note:
7 rectangular graham crackers will yield about 1 1/8 cups crushed crumbs.