375 g smooth ricotta
300 ml double cream
250 g mascapone
130 g caster sugar
4 eggs, room temperature
1½ Tsp. matcha powder
200 g plain flour
2 Tsp. vanilla extract powder
Preheat oven to 180°C. Grease the bottom and sides of a bundt pan. Flour the bottom only.
Mix together the ricotta, mascapone,cream, and sugar until smooth. Do not over mix, lest the cheesecake crack in the oven.
Add the eggs, one at a time, stirring just until combined, and scraping the edges of the bowl after each addition.
Sift the matcha and flour together and stir into the batter. Stir in the vanilla. Pour the batter into the prepared bundt pan.
Bake for 1 hour and 10 minutes, or until just set. Check the cheesecake starting at about 55 minutes. Take it out as soon as the center is set.
Cool the cheesecake to room temperature on a wire rack. Cover and store in the refrigerator until ready to serve.
Note: Oven temperature may vary. You may need less time or more. You may put 2 Tsp baking powder. I add baking powder; so its not rise up high enough. You may like to add cinnamon, lemon zest and juice instead of matcha powder.