If you have a soft spot for desserts that combine elegance with a subtle earthiness, this Matcha Cheesecake Recipe is destined to become one of your favorites. Blending the creamy richness of classic cheesecake with the vibrant, slightly grassy notes of matcha green tea, this dessert offers a unique twist that’s both visually stunning and utterly delicious. Whether you’re hosting a gathering or just treating yourself, this recipe delivers every time with its perfect balance of flavors and textures.
Ingredients You’ll Need
Gathering the right ingredients is simple yet crucial for achieving the smooth texture, rich flavor, and beautiful green color that make this Matcha Cheesecake Recipe so memorable. Each element plays a valuable role in bringing this Japanese-inspired dessert to life.
- Graham cracker crumbs (1 ½ cup / 225 g): Forms the crunchy, buttery base that provides a perfect contrast to the silky cheesecake.
- Unsalted butter (7 tablespoons / 95 g, melted): Helps bind the crust ingredients for a firm yet tender foundation.
- Light brown sugar (2 tablespoons / 30 g): Adds a touch of caramel sweetness to the crust.
- Granulated sugar (1 tablespoon for crust, 1 ¼ cups for cheesecake): Sweetens both the crust and the creamy filling evenly without overpowering.
- Sea salt (½ teaspoon for crust, ¼ teaspoon for cheesecake): Enhances flavors and balances sweetness.
- Cream cheese (32 oz / 4 packages): The star of the filling, providing richness and smooth texture.
- Sour cream (½ cup / 125 g): Adds moisture and tenderizes the cheesecake for a luscious bite.
- Lemon juice (1 tablespoon / 15 g): Brightens the flavor and cuts through the richness beautifully.
- Vanilla extract (2 teaspoons / 11 g): Lends a warm, fragrant depth to the filling.
- Matcha powder (3 tablespoons / 21 g): Gives the cheesecake its vibrant green color and that unmistakable green tea flavor.
- Large eggs (4): Bind the batter together and contribute to its silky smooth texture.
How to Make Matcha Cheesecake Recipe
Step 1: Prepare the Graham Cracker Crust
Start by greasing and lining your 9-inch springform pan with parchment paper to ensure an easy release later. Crush your graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and rolling over them with a rolling pin. Combine these crumbs with light brown sugar, granulated sugar, and sea salt, then drizzle in the melted butter. Mix it well until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan, smoothing it out with a flat-bottomed glass or measuring cup for an even layer that will become a crispy, flavorful base.
Step 2: Create the Cheesecake Batter
Preheat your oven to 325°F (163°C) and bring a kettle of water to a boil to prepare for the water bath later. In the bowl of an electric mixer fitted with a paddle attachment, beat the room-temperature cream cheese on medium speed until silky smooth—about one minute. Gradually add the granulated sugar in three increments on low speed, scraping the bowl occasionally to prevent lumps. Next, incorporate the sour cream, vanilla extract, lemon juice, and sea salt, mixing gently until combined.
Step 3: Incorporate the Matcha and Eggs
Sift the matcha powder into the mixture to avoid clumps, then blend until evenly mixed, giving your batter that gorgeous green hue and delicate flavor. Lightly whisk your eggs in a separate cup, then add them one at a time while the mixer runs on low speed. Take your time to ensure each egg is fully incorporated before adding the next. This careful mixing will help you achieve a perfectly silky texture without overbeating, which can cause cracks in the finished cheesecake.
Step 4: Bake the Cheesecake
Pour the batter into the prepared crust and smooth the top with a spatula. Tap the pan gently against your countertop to release any trapped air bubbles. Wrap the springform pan with several layers of aluminum foil to prevent water from seeping in, and place it into a larger roasting pan. Pour boiling water around the cake pan, coming about one inch up the side, to create a steamy water bath that bakes the cheesecake evenly and gently. Bake for about one hour, until the edges are set and a slight wobble remains near the center.
Step 5: Cool and Chill
Turn off your oven and leave the cheesecake inside with the door cracked for 3–5 minutes to cool gently. Run a thin knife around the cake’s edges to loosen it and prevent cracking as it settles. Remove from the water bath and foil, then set on a wire rack until fully cooled. For best results, cover the cheesecake with plastic wrap and refrigerate for at least six hours or overnight before slicing and serving. This chilling step sets the cheesecake to a luscious, creamy consistency that will impress every bite.
How to Serve Matcha Cheesecake Recipe
Garnishes
To elevate this already stunning dessert, consider topping it with a light dusting of additional matcha powder or powdered sugar for a delicate finish. Fresh berries such as raspberries or strawberries add a burst of color and contrast the earthy flavors perfectly. For a more decadent touch, drizzle some white chocolate ganache or sprinkle toasted sesame seeds on top, adding texture and an extra layer of flavor.
Side Dishes
Pairing this Matcha Cheesecake Recipe with complementary sides can turn a simple dessert into an unforgettable experience. Serve it alongside a scoop of vanilla bean or black sesame ice cream to enhance the creamy texture. A cup of hot green tea or jasmine tea is an ideal beverage choice, as the subtle bitterness balances the richness beautifully. Light cookies or mochi also work wonderfully as a textural contrast for a complete Japanese-inspired dessert spread.
Creative Ways to Present
Presentation can make your Matcha Cheesecake Recipe truly shine. Try serving it as individual mini cheesecakes in cute ramekins, garnished with edible flowers for an elegant look. Another idea is to layer the cheesecake with sweetened red bean paste in a trifle glass for a layered dessert that’s as beautiful as it is delicious. For festive occasions, carefully pipe whipped cream rosettes around the edges and sprinkle with matcha dust or crushed pistachios for a stunning centerpiece that everyone will admire.
Make Ahead and Storage
Storing Leftovers
You can store any leftover matcha cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to five days. Keeping it chilled helps maintain its smooth, creamy texture while preserving the delicate green tea flavor. Be sure to slice only what you plan to eat to avoid the cake drying out.
Freezing
Freezing this cheesecake is a fantastic option if you want to enjoy it later. Wrap the entire cheesecake or individual slices tightly in plastic wrap, then in aluminum foil or place in a heavy-duty freezer bag. It can be frozen for up to two months. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor retention—avoid thawing at room temperature as it can cause condensation that affects texture.
Reheating
While this cheesecake is typically served chilled, if you prefer a slightly warmer dessert, allow slices to sit at room temperature for 20–30 minutes before serving. Avoid microwaving to reheat as it can cause the texture to become grainy or rubbery. A gentle warming lets the flavors bloom without compromising the silky smoothness you expect from a great Matcha Cheesecake Recipe.
FAQs
Can I use regular green tea instead of matcha powder?
Regular green tea leaves won’t provide the same vibrant color or intense flavor as matcha powder, which is finely ground and concentrated. For this recipe, matcha is essential to achieving the signature taste and striking green hue.
Why is a water bath necessary for baking this cheesecake?
The water bath creates a moist, gentle baking environment that prevents cracks and ensures an even, creamy texture. Without it, the cheesecake may bake unevenly or dry out, losing that delicate consistency that makes this recipe special.
Can I substitute the graham cracker crust with another type?
Absolutely! You can try crushed digestive biscuits, vanilla wafers, or even ground almonds for a different flavor and texture. Just make sure to adjust the amount of butter as needed to bind the crust properly.
What should I do if my cheesecake cracks?
Cracking can happen if the eggs are overmixed or the oven temperature fluctuates. To minimize cracks, mix gently on low speed and avoid opening the oven during baking. If cracks do appear, serving with a drizzle of white chocolate or fruit sauce can help camouflage them beautifully.
How long can I store the cheesecake before it goes bad?
This matcha cheesecake should stay fresh in the refrigerator for up to five days. Make sure it’s covered well to prevent it from absorbing any odors. For longer storage, freezing is recommended.
Final Thoughts
This Matcha Cheesecake Recipe is truly a delightful way to explore the beautiful marriage of creamy cheesecake and the delicate essence of Japanese green tea. Once you try this elegant dessert, you’ll understand why it’s become a cherished treat for so many. Don’t hesitate to give it a go and share the joy of this vibrant, luscious cheesecake with your loved ones – their smiles will tell you it was worth every minute in the kitchen!
PrintMatcha Cheesecake Recipe
This Japanese Matcha Cheesecake is a luscious blend of creamy cheesecake and delicate green tea flavor, featuring a buttery graham cracker crust and a perfectly smooth matcha-infused filling. Baked in a water bath for a silky texture and chilled for optimal slicing, this dessert is a sophisticated fusion of Asian flavors and classic cheesecake indulgence, perfect for celebrations or an elegant treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion, Japanese
Ingredients
Graham Cracker Crust
- 1 ½ cup (225 g) graham cracker crumbs (about 15 whole crackers)
- 7 tablespoon (95 g) unsalted butter, melted
- 2 tbsp (30 g) light brown sugar, packed
- 1 tablespoon (15 g) granulated sugar
- ½ teaspoon (1 g) sea salt
Cheesecake
- 32 oz (four 8 oz packages) cream cheese, room temperature
- 1 ¼ cup (250 g) granulated sugar
- ½ cup (125 g) sour cream
- 1 tablespoon (15 g) lemon juice
- 2 teaspoons (11 g) vanilla extract
- ¼ teaspoon sea salt
- 3 tablespoons (21 g) matcha powder, sifted
- 4 large eggs, room temperature
Instructions
- Prepare the crust. Grease and line the inside of a 9-inch springform pan with parchment paper. Pulverize the graham crackers using a food processor or crush them in a ziplock bag with a rolling pin until they become fine crumbs.
- Mix crust ingredients. In a large bowl, whisk together the graham cracker crumbs, brown sugar, granulated sugar, and salt. Melt the butter and pour into the crumb mixture, stirring thoroughly until combined.
- Form crust. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using a flat-bottomed glass or measuring cup, creating a flat, compact layer. Set aside.
- Preheat oven and prepare water bath. Set oven to 325°F (163°C). Bring a kettle of water to a boil. Wrap the springform pan with 4-5 layers of aluminum foil to protect it from water during baking.
- Beat cream cheese. Using an electric mixer fitted with a paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy, about 1 minute.
- Add sugar gradually. Lower mixer speed and add the granulated sugar in three increments, mixing until just combined after each addition. Scrape sides and bottom of the bowl to ensure even mixing.
- Incorporate sour cream, vanilla, lemon, and salt. Add sour cream, vanilla extract, lemon juice, and sea salt to the mixture while beating on low speed. Mix until fully combined, scraping bowl sides as necessary.
- Sift in matcha powder. Sift the matcha powder into the batter to avoid clumps, then gently combine it with the other ingredients until smooth.
- Whisk and add eggs. Lightly whisk the eggs in a separate bowl. With the mixer running on low, add the eggs one at a time, fully incorporating each before adding the next. Scrape sides and bottom of the bowl after adding all eggs. The batter should be silky smooth and free of lumps; avoid overmixing.
- Assemble cheesecake batter. Pour the batter into the prepared springform pan over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake in water bath. Place the springform pan inside a larger roasting pan. Pour the boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan. Transfer to the oven’s center rack and bake at 325°F (163°C) for approximately 1 hour, or until the edges are slightly puffed and pale golden, and the center has a slight wobble 2-3 inches in.
- Cool partially. Turn off the oven and crack the door open. Let the cheesecake rest inside the oven and water bath for 3-5 minutes. Run a thin knife around the edges to prevent cracking when cooling.
- Remove and cool completely. Take the cheesecake out of the water bath and unwrap the foil. Place it on a wire rack and allow it to cool to room temperature.
- Chill thoroughly. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set before slicing and serving.
Notes
- Use room temperature cream cheese, sour cream, and eggs for a smooth, lump-free batter and even baking.
- Scrape the sides and bottom of the mixing bowl after every addition to ensure an even mix.
- Sift matcha powder before adding to avoid clumps in the batter.
- Do not overbeat the eggs; add them slowly on low speed to keep the batter silky and prevent cracking.
- Protect the springform pan with multiple layers of aluminum foil or place it inside a regular larger pan to avoid water leaking in during the water bath.
- Keep the oven door closed throughout baking to prevent the cheesecake from deflating.
- The cheesecake center will be wobbly when done; this is normal and it will firm up during chilling.
- Chilling the cheesecake for at least 6 hours is crucial to achieving clean slices and proper texture.
