Name: Matcha Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 10 h 44 min
Yield: 12
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 24 ounces cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream, at room temperature; 3 large eggs, at room temperature; 2 tablespoons high-quality matcha powder; 1 teaspoon vanilla extract

Jump to Recipe

Cheesecake decided to get a healthy glow-up.

This matcha cheesecake is a beautiful and sophisticated dessert. It features a creamy, rich filling with the distinct taste of green tea.

The matcha powder adds a vibrant color and a slightly bitter, earthy flavor.

This balance cuts the sweetness of the classic cheesecake perfectly.

You make a simple crust, a smooth filling, and bake it in a water bath.

The result is a stunning dessert that is as delicious as it is Instagram-worthy. Your guests will think you bought it from a fancy patisserie.

What Makes This Recipe So Great

This cheesecake is creamy, rich, and has a unique earthy flavor.

The vibrant green color makes it a stunning centerpiece. The recipe is detailed but manageable for most home bakers.

You get an impressive dessert that is both modern and classic.

Ingredient Notes

Matcha Powder: Use a high-quality ceremonial grade or culinary grade matcha. The quality of the matcha directly affects the flavor and color of the cheesecake.

Cream Cheese: Use full-fat, brick-style cream cheese. Soften the cream cheese to room temperature for a perfectly smooth, lump-free filling.

Graham Crackers: You can substitute digestive biscuits or vanilla wafers for the graham cracker crust.

Why You’ll Love This Recipe

You get a show-stopping dessert with a unique flavor.

The water bath method ensures a crack-free, creamy texture.

The beautiful green color is completely natural.

How To Make Matcha Cheesecake

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

24 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream, at room temperature
3 large eggs, at room temperature
2 tablespoons high-quality matcha powder
1 teaspoon vanilla extract

Step-by-step Instructions

Heat your oven to 325 degrees Fahrenheit.
Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes. Then, let it cool.
Beat the softened cream cheese and sugar with an electric mixer until the mixture is smooth.
Beat in the sour cream and vanilla extract.
Sift the matcha powder into the cream cheese mixture to avoid lumps.
Beat on low speed until the matcha is fully incorporated and the filling is green.
Add the eggs one at a time, beating on low speed after each addition until just combined.
Pour the filling over the cooled crust.
Wrap the bottom of the springform pan tightly with heavy-duty foil.
Place the pan into a larger roasting pan.
Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Bake the cheesecake for 55-65 minutes. The edges will be set but the center will jiggle slightly.
Turn off the oven. Crack the door open and let the cheesecake cool inside for one hour.
Remove the cheesecake from the water bath and cool it completely on a wire rack.
Refrigerate the cheesecake for at least 8 hours, or overnight, before serving.

Cook and Prep Times

Preparation Time: 30 minutes
Cooking Time: 65 minutes
Additional Time: 9 hours (cooling and chilling)
Total Time: 10 hours 35 minutes

Nutrition Information

Servings: 12

Calories: 445
Fat: 32g
Protein: 8g
Carbohydrates: 33g

Helpful Tips

Sift the matcha powder to prevent green lumps in your filling.

Do not overmix the batter after adding the eggs. This incorporates too much air.

Let the cheesecake chill thoroughly for the best flavor and texture.

Expert Tips for Perfect Results

Use a kitchen torch to lightly warm the sides of the springform pan for easy release.

2. For a stronger matcha flavor, increase the powder to three tablespoons.

3. Garnish with a dusting of extra matcha powder and white chocolate shavings before serving.

Serving Suggestions

Serve this cheesecake in thin slices with a cup of green tea. Fresh berries like raspberries also complement the earthy matcha flavor well.

Storage and Reheating Tips

Store the cheesecake, covered, in the refrigerator for up to 5 days. You can freeze the cheesecake for up to 2 months.

Thaw it overnight in the refrigerator before serving.

Frequently Asked Questions

Why did my cheesecake crack?

Rapid temperature change is a common cause. Using a water bath and letting the cheesecake cool slowly in the oven helps prevent cracks.

My matcha flavor is bitter. What happened?

You may have used too much matcha or over-baked the cheesecake. Use the recommended amount and check for doneness a few minutes early.

Can I make this without a springform pan?

You can use a 9-inch cake pan with high sides. Line the bottom with parchment paper for easy removal. The presentation will be different.

Final Thoughts

This matcha cheesecake is a elegant and delicious twist on a classic dessert. The process requires patience but the steps are clear and achievable.

The final product is a visually stunning and incredibly creamy cheesecake.

The unique flavor will impress anyone who tries it. You will love making this dessert for special occasions.