Preparation Steps

• Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with 2 layers of heavy-duty foil for a water bath.
• Make the crust: Stir graham crumbs, 0.25 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake 10 minutes, then cool while you prepare the filling.
• Whisk matcha with hot water to form a smooth lump-free paste; let cool 2 minutes.
• Beat cream cheese and 0.75 cup sugar on medium-low until smooth and creamy, about 2 minutes. Scrape bowl.
• Mix in sour cream, heavy cream, vanilla, lemon juice, cornstarch, and salt on low until combined.
• Beat in eggs one at a time on low speed just until incorporated, scraping the bowl after each addition. Do not overmix.
• Blend in the matcha paste until the batter is evenly green.
• Pour batter over the crust. Tap the pan gently to release air bubbles. Place the pan in a deep roasting pan and pour hot water around it to reach halfway up the sides.
• Bake 55 to 65 minutes, until edges are set and the center wobbles like gelatin. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
• Remove from water bath, unwrap foil, run a thin knife around the edge, and cool to room temperature. Chill covered for at least 4 hours or overnight before slicing.
• Release the springform, transfer to a platter, and slice with a warm clean knife. Serve as is or with lightly sweetened whipped cream.