👩🍳 Instructions:
Prepare the Crust:
Preheat oven to 160°C (320°F). Mix crushed crackers, melted butter, and sugar until combined. Press evenly into the bottom of a 20 cm (8-inch) springform pan. Bake for 10 minutes, then set aside to cool. 🍪🧈
Make the Cheesecake Batter:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each. Stir in sour cream, vanilla, and cornstarch until just combined—avoid overmixing. 🥣
Divide and Flavor:
Divide the batter into three bowls:
Leave one plain.
Add matcha powder to the second bowl and mix until smooth and green. 🍵
Add black sesame paste to the third bowl and stir until fully blended. ⚫
Create the Swirl:
Pour alternating spoonfuls of each mixture (plain, matcha, and black sesame) into the prepared crust. Use a skewer or knife to gently swirl the layers in a circular pattern for a marbled effect. 🌀
Bake:
Place the pan on a baking sheet. Bake for 50–55 minutes, until the edges are set and the center still slightly wobbles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. 🔥
Chill:
Once cooled to room temperature, cover and refrigerate for at least 4 hours or overnight until firm. ❄️
Serve:
Carefully remove from the pan. Slice wi
