Matcha Black Sesame Cheesecake

• FOR THE HAZELNUT SHORTBREAD CRUST:
• 2/3 cups Hazelnut, Roughly Chopped
• 6 Tablespoons Cold Unsalted Butter, Cut Into Cubes
• 3/4 cups All-purpose Flour
• 2 Tablespoons All-purpose Flour
• 1/3 cups Sugar
• 1 teaspoon Salt
• FOR THE CHEESECAKE:
• 2 packages (8 Oz. Size) Cream Cheese, At Room Temperature
• 1 cup Sour Cream At Room Temperature
• 1 cup Sugar
• 1 Tablespoon Vanilla Extract
• 2 whole Large Eggs, Room Temperature
• 4 Tablespoons Matcha Powder, Divided
• 1/3 cups Black Sesame Powder

1. Preheat oven to 350u0b0F. Grease and line an 8-inch springform pan.
2. Make crust by mixing all crust ingredients in a food processor, until mixture resembles coarse meal. Press mixture onto bottom of prepared pan. Bake crust for 15-18 minutes. Set aside to cool. Turn down oven temperature to 300u0b0F.
3. In the bowl of a standing mixer with paddle attachment, mix cream cheese, sour cream, sugar and vanilla extract until combined. Add eggs, one at a time. Blend for another 2 minutes until well combined.
4. Divide batter into two equal portions. Add half of the matcha powder to one, and all the black sesame powder to another. Mix until well combined.
5. Pour black sesame filling onto crust. Dollop matcha filling on top with a big spoon. Use a knife to swirl mixture together.
6. Position rack in centre of oven and place cheesecake on it. Place a shallow pan full of water on lower rack in oven.
7. Bake for 1 hour, or until edge of cheesecake is puffed but centre is still wobbly and wet-looking. Turn off oven with door slightly opened and let cheesecake sit in oven to cool completely, at least 1 hour. Remove from oven and chill overnight.
8. Sprinkle remaining matcha powder on top of cake before serving.

hazelnut, hazelnut, butter, allpurpose, allpurpose, sugar, salt, cream cheese, sour cream at, sugar, vanilla, eggs, matcha powder, black sesame powder

Taken from tastykitchen.com/recipes/desserts/matcha-black-sesame-cheesecake/ (may not work)