• ~16 graham crackers
  • ~6 tbsp melted butter


Sour Cream Mixture
  • 1 cup sour cream
  • 14 cup all-purpose flour
  • 4+ tsp tea (matcha, chamomile, earl grey, etc)
  • 2 tsp vanilla extract
  • zest of a lemon
  • 4 (8 oz) packages cream cheese
  • 1 12 cups granulated sugar
  • 23 cup almond/oat milk
  • 4 eggs


Make the Crust

  • Grease a springform pan with some vegetable oil
  • In a medium mixing bowl with a wooden spoon
    • Crush graham crackers
    • Add melted butter and mix until it forms a packable texture
  • Press the crust into shape in the bottom of the pan, going up the sides a little bit

Make the Filling

  • In a small mixing bowl, whisk together until combined:
    • 1 cup sour cream
    • 2 tsp vanilla extract
    • 14 cup all-purpose flour
    • 4 tsp tea
  • In a large mixing bowl with a wooden spoon
    • Cream together the 4 packages cream cheese and 1 12 cups granulated sugar
    • Add 23 cup almond milk and switch to a whisk to finish mixing (try not to incorporate air)
    • Whisk in 4 eggs, one at a time
    • Whisk in the sour cream mixture
    • Add in lemon zest
  • Pour the filling into the springform pan on top of a sheet pan
  • Give it the ole’ tapa tapa to remove air bubbles from mixing/pouring


  • Bake at 350°F for 1 hour
  • Turn off the heat and leave the cheesecake in the oven until cool (several hours)


Try 5 tsp chamomile next time