Ingredients
For the Black Sesame Crust
- 1 cup shortbread cookie crumbs
- 1/3 cup black sesame seeds
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1/2 tsp kosher salt
For the Matcha Cheesecake Batter
- 2 (8-ounce) blocks cream cheese, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup full-fat sour cream
- 1 tbsp all-purpose flour
- 2 tsp matcha powder
- 1 1/2 tsp vanilla bean paste
- 2 tsp fresh lemon juice
Make the Crust
First, preheat your oven to 325F. Line the bottom of a 7-inch springform pan with parchment paper.
In a food processor, pulse the shortbread cookies and black sesame seeds until they form a fine powder.
Transfer the mixture to a medium bowl and add the melted butter, granulated sugar, and kosher salt. Mix until it has the consistency of wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes to set the crust, then let it cool.
Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until it is completely smooth. This is a key step to avoid lumps.
Add the granulated sugar and beat for another minute. Add the eggs one at a time, mixing on low after each addition until just combined.
In a small bowl, sift together the all-purpose flour and matcha powder. Add this to the cream cheese mixture and mix on low until incorporated.
Finally, stir in the sour cream, vanilla bean paste, and lemon juice until the batter is smooth.
Cook the Cheesecake
Pour the batter over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
Pour 1 1/2 cups of water into your Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet.
Secure the lid, set the valve to "Sealing," and pressure cook on high for 14 minutes.
When the time is up, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
The cheesecake will look very jiggly in the center when you open the lid; this is normal. Carefully lift the pan out and let it cool to room temperature.
Cover the cooled cheesecake and chill it in the refrigerator for at least 4 hours, but overnight is better. This final chill is critical for the cheesecake to set to its final, custardy texture.
