If you’ve ever wanted to impress your friends with a dessert that is both stunning and delicious, this Matcha Green Tea Cheesecake Recipe is your new best friend. It combines the creamy richness of classic cheesecake with the fresh, earthy notes of matcha green tea, creating a beautiful harmony of flavor and color that’s simply irresistible. Whether you’re a matcha enthusiast or trying cheesecake for the first time, this recipe is an absolute crowd-pleaser that will elevate any gathering or cozy night in.
Ingredients You’ll Need
This Matcha Green Tea Cheesecake Recipe uses simple, thoughtfully chosen ingredients that come together to create a masterpiece. Each plays a vital role: the graham cracker crust gives a buttery crunch, the cream cheese creates that silky texture, and the finely sifted matcha powder provides both color and that signature earthy flavor without overpowering the palate.
- Graham cracker crumbs (1 ½ cups): Provides the perfect crunchy base to balance the creamy filling.
- Granulated sugar (¼ cup + 1 cup): Adds just the right sweetness to the crust and cheesecake.
- Unsalted butter, melted (6 tablespoons): Binds the crust ingredients together for easy slicing.
- Cream cheese, softened (3 packages x 8 oz): The foundation for that luxuriously smooth and tangy cheesecake texture.
- Large eggs (3): Help set the cheesecake while keeping it tender and moist.
- Sour cream (½ cup): Adds a subtle tang and creamy mouthfeel.
- Vanilla extract (1 tablespoon): Enhances all the flavors with its warm aroma.
- Matcha green tea powder (2 tablespoons): The star ingredient offering vibrant green color and authentic tea flavor.
- Cornstarch (1 tablespoon): Stabilizes the filling so your cheesecake stays perfectly firm yet creamy.
- Pinch of salt: Balances sweetness and boosts overall flavor.
- Whipped cream and white chocolate shavings (optional): Delightful garnishes that add a touch of elegance and extra creaminess.
How to Make Matcha Green Tea Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan, wrapping the bottom with foil to avoid leaks. Combine the graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Press this mixture firmly and evenly into the bottom of the pan to create a buttery, crunchy foundation. Bake for 10 minutes to set the crust, then let it cool slightly while you prepare the filling.
Step 2: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add 1 cup of sugar, continuing to beat until luscious. Add eggs one at a time, making sure each is fully incorporated before adding the next. Stir in sour cream and vanilla extract to deepen the flavor and add silkiness. In a small bowl, whisk together the matcha powder, cornstarch, and a pinch of salt to keep the matcha evenly distributed and avoid clumps, then combine this into your batter until smooth and vibrantly green.
Step 3: Bake the Cheesecake
Pour the matcha cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the springform pan inside a larger roasting pan and carefully pour hot water into the outer pan, creating a water bath to gently cook the cheesecake and prevent cracking. Bake for 55-65 minutes until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour before chilling.
Step 4: Chill and Garnish
Remove the cheesecake from the water bath and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set. Before serving, add optional whipped cream and white chocolate shavings for a touch of festive flair and extra creaminess.
How to Serve Matcha Green Tea Cheesecake Recipe
Garnishes
Serving your Matcha Green Tea Cheesecake Recipe with a dollop of fresh whipped cream and a handful of delicate white chocolate shavings instantly upgrades the presentation while adding a layer of smooth sweetness. You can also sprinkle a tiny bit of extra matcha powder on top for that elegant green finish.
Side Dishes
This cheesecake pairs wonderfully with fresh seasonal berries or a light fruit compote, which adds a bright contrast to the creamy richness. A cup of hot green tea or a refreshing iced matcha latte will complement the flavors wonderfully and enhance the overall experience.
Creative Ways to Present
Try slicing the cheesecake into neat wedges and arranging them on a rustic wooden board alongside edible flowers or mint sprigs for a picture-perfect look. Alternatively, make mini cheesecakes in muffin tins using the same recipe for intimate parties or as delightful individual treats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, making it a perfect make-ahead dessert.
Freezing
You can freeze this Matcha Green Tea Cheesecake Recipe for up to two months. Wrap the whole cheesecake or individual slices securely in plastic wrap, then foil. Thaw in the refrigerator overnight before enjoying to preserve the best texture and flavor.
Reheating
Cheesecake is best enjoyed chilled, so skip reheating. If you prefer a slightly softer texture, allow slices to sit at room temperature for 15-20 minutes before serving. This gentle approach keeps the cheesecake smooth without compromising its creamy richness.
FAQs
Can I substitute the graham cracker crust with something else?
Absolutely! You can use digestive biscuits, crushed cookies like shortbread, or even ground nuts combined with butter to create a different but equally delicious crust.
What type of matcha should I use for this cheesecake?
Use culinary-grade matcha powder for the best balance between vibrant color and strong flavor. Ceremonial-grade can be used but it’s often more expensive and has a more delicate taste better suited for drinking.
Why do I need to use a water bath for baking?
The water bath helps bake the cheesecake evenly by keeping the temperature gentle and steady, which prevents cracking and ensures that silky, smooth texture everyone loves.
Can I make this cheesecake vegan or dairy-free?
This recipe uses cream cheese and sour cream, but you can experiment with vegan cream cheese alternatives and plant-based sour cream. Keep in mind the texture and taste may vary slightly.
Is it normal for the cheesecake to jiggle slightly after baking?
Yes! A slight jiggle in the center means the cheesecake is perfectly baked. It will firm up as it cools and chills, leaving you with a luscious, creamy texture.
Final Thoughts
I cannot recommend this Matcha Green Tea Cheesecake Recipe enough if you want to wow your taste buds and your guests with a dessert that is as beautiful as it is delicious. The perfect balance of creamy, tangy cheesecake and the earthy vibrance of matcha creates a memorable dessert experience. Give it a try, and soon it’ll become one of your all-time favorite treats to make and share!
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Matcha Green Tea Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Matcha Green Tea Cheesecake combines the creamy richness of traditional cheesecake with the earthy, vibrant flavor of culinary-grade matcha powder. Baked in a water bath to ensure a silky smooth texture and prevent cracking, this dessert offers a delightful fusion of Japanese flavors and classic American cheesecake elements, perfect for any special occasion or matcha lover.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons matcha green tea powder (culinary grade)
- 1 tablespoon cornstarch
- Pinch of salt
Garnish (Optional)
- Whipped cream
- White chocolate shavings
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaking. In a bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Bake it for 10 minutes, then remove and let it cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue beating until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract to blend thoroughly.
- Incorporate the matcha: In a separate small bowl, whisk together the matcha powder, cornstarch, and a pinch of salt to break up any clumps. Add this dry mixture to the cream cheese batter and beat until everything is fully combined and the batter is smooth with a vibrant green color.
- Assemble and bake: Pour the matcha filling evenly over the pre-baked crust. Place the springform pan into a larger roasting pan and carefully pour hot water into the outer pan to create a water bath, which helps prevent cracks during baking. Bake the cheesecake for 55 to 65 minutes, or until the center is set but still slightly jiggly.
- Cool and chill: After baking, turn off the oven and crack the oven door open. Let the cheesecake cool gradually inside the oven for 1 hour. Then remove it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set properly.
- Garnish and serve: Before serving, optionally top the cheesecake with whipped cream and white chocolate shavings for an elegant and delicious presentation. Slice and enjoy your creamy, flavorful matcha green tea cheesecake.
Notes
- Use high-quality culinary-grade matcha powder for best flavor and bright green color.
- Do not overbake to maintain a creamy texture in the cheesecake.
- The water bath is crucial to prevent cracking and ensure smooth texture; if you skip it, cool the cheesecake slowly to reduce cracks.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
