Matcha Cheesecake

Matcha Cheesecake

There’s something magical about matcha—the way it’s earthy, vibrant, and just a little mysterious.

Pair that with the creamy decadence of cheesecake, and you’ve got a dessert that’s both luxurious and irresistibly comforting.

This Heavenly Matcha Cheesecake is perfect for impressing guests or treating yourself to a moment of green tea bliss.

Plus, it’s easier to make than you might think (no culinary degree required, I promise!). Let’s dive in.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prep the crust
Blend graham crackers into fine crumbs using a food processor. Mix with melted butter and sugar until the texture resembles wet sand. Press the mixture firmly and evenly into the base of a springform pan. Bake briefly to set the crust and let it cool.

Make the filling
Beat softened cream cheese and sugar together in a large bowl until completely smooth. Sift in matcha powder to avoid clumps and mix until evenly incorporated, creating a vibrant green color. Add eggs one at a time, mixing gently. Finish with flour, heavy cream, and vanilla extract, blending until silky.

Assemble and prepare for baking
Pour the matcha filling over the cooled crust in the springform pan. To prevent leaks, wrap the outside of the pan tightly in aluminum foil. Place the pan in a large roasting dish, then pour hot water into the dish until it reaches halfway up the sides of the springform pan.

Bake the cheesecake
Bake at a low temperature for about an hour, or until the edges are set, and the center jiggles slightly when shaken. Turn off the oven and let the cheesecake cool inside with the door cracked open to prevent cracks.

Chill and serve
Cool the cheesecake completely at room temperature before covering it and refrigerating for at least 6 hours or overnight. Before serving, remove from the springform pan, dust with matcha powder, and decorate with edible flowers or a dollop of whipped cream.

Pro Tips

• Use quality matcha: Look for ceremonial-grade matcha for a vibrant color and smooth taste.
• Room temperature ingredients: Let the cream cheese and eggs come to room temperature to prevent lumps in your batter.
• Water bath baking: Place your cheesecake pan in a water bath to ensure even baking and prevent cracking.
• Chill overnight: While it’s tempting to dive in right away, chilling overnight enhances the flavor and texture.

Storage

• Refrigerator: Store the cheesecake in an airtight container for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
  

Matcha Cheesecake

Cooking Method: Baking Cuisine: Fusion Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 60 mins Rest Time 6 hrs Total Time 7 hrs 20 mins

Servings: 8 Calories: 320

Best Season: Suitable throughout the year

Dietary:

Nut Free Soy Free Vegetarian

Description

This easy-to-make Matcha Cheesecake is a show-stopper dessert that combines the earthy elegance of matcha with the creamy decadence of cheesecake. Perfect for special occasions or anytime you crave something unique and indulgent.

Ingredients

Scale

1/2x 1x 2x 3x

For the Crust

• 1 ¹⁄₂ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar

For the Filling

• 3 blocks (8oz) cream cheese, softened
• ³⁄₄ cup sugar
• 3 large eggs
• 2 tbsp all-purpose flour
• 2 tbsp matcha powder (plus extra for dusting)
• 1 tsp vanilla extract
• ¹⁄₂ cup heavy cream

Instructions

1. Prepare the crust:

   Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.

1. Make the filling:

   Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition. Sift in the flour and matcha powder, then mix in the vanilla extract and heavy cream until smooth.

1. Bake the cheesecake:

   Pour the filling over the cooled crust. Wrap the bottom of the pan in foil and place it in a roasting pan. Fill the roasting pan with hot water until it reaches halfway up the springform pan. Bake for 60 minutes, or until the center is slightly jiggly but the edges are set.

1. Cool and chill:

   Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.

1. Decorate and serve:

   Remove the cheesecake from the pan. Dust with matcha powder and garnish as desired. Slice and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 25g9%

Protein 6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use parchment paper for easier removal from the springform pan.
• Adjust matcha to taste if you prefer a stronger or milder flavor.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: matcha cheesecake, green tea cheesecake, matcha dessert, easy cheesecake recipe