Matcha Cheesecake with Blueberry Topping

Preheat the oven to 475 degrees F. Spray a 9-inch springform pan with some cooking spray and set aside. In a bowl of a stand mixer, combine together cream cheese, plain Greek yogurt, sugar, flour, matcha green tea powder, lemon zest, and vanilla extract. With a paddle attachment on, beat well on medium-high speed for 3-4 minutes or until completely smooth.

Now, add eggs and egg yolks. Continue to beat for another 1-2 minutes on medium speed. Set aside. Roll out the pie crust and fit in the prepared springform pan. Pour in the cheese mixture and bake for 10 minutes.

Reduce the oven temperature to 200 degrees F and continue to bake for 1 hour. Once done, turn the oven off but leave the cake in for another hour. Remove from the oven and cool to a room temperature. Transfer to the refrigerator for at least 4 hours (preferably overnight).

For the blueberry topping, combine blueberries, maple syrup, lemon juice, and cornstarch in a small, heavy-bottomed pot. Pour in about ¼ cup of water and gently bring to a simmer. Cook for 3-4 minutes, stirring occasionally. Remove from the heat and cool completely before use. Top the chilled cheesecake with the blueberry mixture and serve.

Pate Brisee:

Combine the ingredients in a food processor and process until crumbly. Transfer the mixture to a lightly floured work surface and knead until smooth dough. Form a ball and gently press with your hands until a ½ inch thick disc has been formed. Tightly wrap in plastic and refrigerate for at least 30 minutes before use or freeze for later.