Matcha Cheese Cake Recipe

Matcha Cheese Cake Recipe

Matcha cheesecake is a beautiful fusion dessert combining the creamy richness of traditional cheesecake with the fresh, slightly bitter, and earthy flavor of Japanese green tea powder — matcha. This cake offers a smooth texture with a subtle, sophisticated taste, making it a favorite among green tea lovers and dessert enthusiasts alike.

The vibrant green hue of matcha adds visual appeal and antioxidants, while the cheesecake base delivers a comforting, luscious mouthfeel. It’s perfect for special occasions or as a unique treat to impress guests.

Let’s dive into making this elegant and delicious Matcha Cheesecake from scratch.

Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs or digestive biscuits, finely crushed
• ¼ cup (50g) granulated sugar
• 6 tbsp (85g) unsalted butter, melted

For the Matcha Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 1 cup (240ml) sour cream or heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp matcha powder (culinary grade)
• 1 tsp vanilla extract
• Pinch of salt

How to Make Matcha Cheesecake

Step 1: Prepare the Crust

Preheat oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan, making an even layer.

Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.

Step 2: Prepare the Matcha Filling

In a large mixing bowl, beat softened cream cheese until smooth and creamy (about 3 minutes).

Gradually add sugar and beat until well combined and creamy.

Add eggs one at a time, mixing well after each addition.

Add sour cream (or heavy cream), vanilla extract, and pinch of salt; mix until smooth.

Sift the matcha powder and flour together to avoid lumps, then fold them gently into the cream cheese mixture until evenly combined.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust in the springform pan.

Tap the pan gently on the counter to release air bubbles.

Bake for 50–60 minutes, or until the edges are set but the center still slightly jiggles when shaken.

Turn off the oven, leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually (this prevents cracks).

Remove from oven and cool completely on a wire rack.

Step 4: Chill and Serve

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Carefully remove the sides of the springform pan.

Slice with a sharp knife dipped in hot water for clean cuts.

Optional: Dust with extra matcha powder or garnish with whipped cream and fresh berries before serving.

Chef’s Notes

Matcha Quality: Use high-quality culinary matcha powder for vibrant color and authentic flavor. Lower grades can be bitter or dull in color.

Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature to prevent lumps.

Avoid Overbaking: The cheesecake should still have a slight jiggle in the center when you take it out to ensure a creamy texture.

Crack Prevention: Cooling slowly in the oven and not overmixing helps prevent cracks.

Make Ahead: This cheesecake tastes even better the next day after the flavors meld.

Nutrition Information (Per slice, serves 12)

• Calories: ~350
• Total Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 22g
• Sugars: 17g
• Protein: 6g
• Fiber: 1g (from matcha)
• Sodium: 280mg

Values are approximate and may vary based on ingredients.

Frequently Asked Questions (FAQs)

1. Can I use instant matcha powder for this recipe?

Instant matcha is usually sweetened and not ideal for baking. Use culinary grade or pure matcha powder for best results.

2. What can I substitute if I don’t have sour cream?

You can use heavy cream or Greek yogurt as a substitute for sour cream, but it may slightly change the texture and tanginess.

3. How do I prevent cracks on my cheesecake surface?

Avoid overmixing, bake at a low temperature, cool gradually inside the oven with the door slightly open, and don’t open the oven during baking.

4. Can I freeze the Matcha Cheesecake?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

5. Is this cheesecake gluten-free?

The filling is gluten-free, but the crust may contain gluten depending on the biscuits used. Use gluten-free graham crackers or cookies for a gluten-free crust.

Enjoy this smooth, creamy, and beautifully green Matcha Cheesecake — a perfect blend of classic indulgence and Japanese tradition! If you want, I can also help with variations like no-bake matcha cheesecake or vegan matcha cheesecake.

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