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Matcha Green Tea Cheesecake Recipe

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4.1 from 84 reviews

  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://therecipeshome.com/matcha-green-tea-cheesecake-recipe/