Caramel Japanese Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C. Prepare the graham cracker crust by mixing the graham cracker crumbs, sugar, and melted butter. Press the mixture into a 23cm springform pan.

   Tip: Use a light touch to avoid compacting the crust.

2. 2

   Bake the crust for 12 minutes, then set aside to cool.

3. 3

   In a blender or food processor, combine the custard base, salted milk, and matcha powder. Blend until smooth.

   Tip: Scrape down the sides of the blender as needed.

4. 4

   Pour the custard base into the prepared pan over the cooled crust.

   Tip: Smooth the top with a spatula.

5. 5

   Bake the cheesecake for 25 minutes, then reduce the oven temperature to 160°C and continue baking for an additional 10 minutes.

   Tip: Avoid overbaking, as this can cause the cheesecake to dry out.

6. 6

   Allow the cheesecake to cool completely in the pan.

   Tip: Do not remove the cheesecake from the pan until it has cooled completely.

7. 7

   To make the caramel sauce, combine the heavy cream, granulated sugar, and unsalted butter in a saucepan. Bring to a boil, then reduce the heat and simmer until the sauce has thickened.

   Tip: Be careful not to burn the sauce.

8. 8

   Pour the caramel sauce over the cooled cheesecake and sprinkle with sesame seeds and toasted almonds.

   Tip: Drizzle with additional caramel sauce, if desired.

9. 9

   Refrigerate the cheesecake for at least 4 hours before serving.