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Matcha Cheesecake Recipe

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4.4 from 79 reviews

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.

  • Author: Sarah
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Sift in matcha powder. Sift the matcha powder into the batter to avoid clumps, then gently combine it with the other ingredients until smooth.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

Find it online: https://cookingwithsarah.com/matcha-cheesecake-recipe/