Imagine the best of both worlds: the creamy decadence of classic cheesecake with an earthy, vibrant twist from Japanese matcha. That’s exactly what you get with this Matcha Green Tea Cheesecake—a dessert that’s as stunning as it is delicious. Each bite brings a subtle bitterness from the matcha, perfectly balanced by tangy cream cheese and a buttery graham crust. Whether you’re a green tea devotee or just looking to wow your family and friends, this cheesecake is a true celebration of texture, color, and flavor.
Ingredients You’ll Need
What makes this Matcha Green Tea Cheesecake so irresistible? It’s all about simple, high-quality ingredients working together in perfect harmony. Each one plays a special role—adding flavor, structure, or that signature hue you’ll love.
- Graham cracker crumbs: These create a sweet, crunchy foundation that balances the creamy filling.
- Granulated sugar: A touch in both the crust and filling sweetens and enhances all the other flavors.
- Unsalted butter, melted: Binds the crumbs together for a rich, golden crust.
- Cream cheese, softened: The heart of your cheesecake—make sure it’s at room temperature for the smoothest texture.
- Eggs: Essential for that classic, custardy set in the filling.
- Sour cream: Adds a subtle tang and makes the cheesecake extra luscious.
- Vanilla extract: Rounds out the flavors and adds warmth.
- Matcha green tea powder (culinary grade): The star ingredient—choose a good quality matcha for the best flavor and color.
- All-purpose flour: Helps stabilize the filling so your cheesecake slices up cleanly.
How to Make Matcha Green Tea Cheesecake
Step 1: Prep and Bake the Crust
Start by preheating your oven to 325°F (160°C). In a medium bowl, blend the graham cracker crumbs, a quarter cup of sugar, and the melted butter until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan—you want a crust that can hold up to that creamy filling! Pop it in the oven for 10 minutes, then set aside to cool just a bit while you work on the filling.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese until it’s super smooth and no lumps remain. Gradually add the remaining sugar, mixing well so it dissolves into the cream cheese. One by one, beat in the eggs, making sure each is fully incorporated before adding the next. Stir in the sour cream and vanilla extract to give the filling its irresistible tang and aroma.
Step 3: Incorporate the Matcha
In a separate small bowl, whisk together the matcha green tea powder and flour. This trick helps evenly disperse the matcha and prevents clumping—nobody wants a streaky cheesecake! Add this mixture to your cream cheese batter and beat until the color is uniform and vibrantly green.
Step 4: Bake the Cheesecake
Pour the luscious filling over your cooled crust, smoothing out the top with a spatula. Bake for 50 to 60 minutes. You’re looking for the center to be just set and slightly wobbly when you gently shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This slow cooling helps prevent cracks on top.
Step 5: Chill and Set
Once your cheesecake is at room temperature, transfer it to the fridge and let it chill for at least four hours—overnight is even better! This chilling time gives the Matcha Green Tea Cheesecake its signature dense, creamy texture and makes slicing a breeze.
How to Serve Matcha Green Tea Cheesecake
Garnishes
The beauty of Matcha Green Tea Cheesecake is only enhanced with thoughtful toppings. A simple dusting of extra matcha powder, a swirl of freshly whipped cream, or a handful of white chocolate curls can take the presentation to the next level. Fresh raspberries or strawberries add a pop of color and a tart contrast if you want to be extra fancy.
Side Dishes
This cheesecake shines as the star of any dessert table, but it pairs wonderfully with a light cup of sencha or jasmine tea. For a full Japanese-inspired dessert course, serve alongside crisp almond cookies or mochi ice cream for a playful, textural contrast.
Creative Ways to Present
Think outside the slice! Serve mini Matcha Green Tea Cheesecake bites in cupcake liners for a party-ready treat, or layer cubes of cheesecake in parfait glasses with whipped cream and berries for a modern twist. For special occasions, drizzle with a matcha glaze or white chocolate sauce—your guests will be wowed before the first bite.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Matcha Green Tea Cheesecake tightly with plastic wrap or store in an airtight container in the fridge. It’ll stay fresh and creamy for up to five days—if it lasts that long!
Freezing
This cheesecake freezes beautifully. For best results, slice and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight in the fridge for a ready-to-enjoy treat anytime you crave a touch of matcha magic.
Reheating
Cheesecake is best enjoyed chilled, but if you like a softer bite, let a slice sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can alter the texture and cause the filling to separate.
FAQs
Can I use matcha latte powder instead of pure matcha?
It’s best to use pure culinary grade matcha for this recipe, as matcha latte powders often contain added sugar and milk powder, which can throw off the texture and flavor of your Matcha Green Tea Cheesecake.
How do I prevent cracks in my cheesecake?
Letting the cheesecake cool gradually in the oven with the door cracked helps prevent cracks. Additionally, avoid overmixing the batter and don’t overbake—look for a set but slightly wobbly center.
Can I make this recipe gluten-free?
Absolutely! Swap the graham crackers for gluten-free ones and use a 1-to-1 gluten-free flour blend instead of all-purpose flour. The flavor and texture will still be spot on.
What’s the best way to get a vibrant green color?
Sifting your matcha powder before adding it to the batter prevents lumps and ensures a bright, even color. Using fresh, high-quality matcha also makes a big difference in both appearance and flavor.
Can I make mini cheesecakes with this recipe?
Yes! Simply divide the crust and filling between lined muffin tins or mini cheesecake pans, then bake for about 20 to 25 minutes. They’re adorable and perfect for parties or gifting.
Final Thoughts
If you’re looking for a show-stopping dessert that’s as memorable as it is delicious, look no further than this Matcha Green Tea Cheesecake. Its creamy texture, earthy flavor, and stunning color are sure to win hearts. Give it a try—you might just find your new favorite treat!
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Matcha Green Tea Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
- Diet: Non-Vegetarian
Description
This delicious Matcha Green Tea Cheesecake blends the creamy richness of classic cheesecake with the unique, earthy flavor of matcha powder, offering a delightful fusion dessert that’s both visually enticing and exquisitely flavorful. Perfect for fans of Japanese-inspired sweets, this baked cheesecake features a crunchy graham cracker crust and a vibrant green matcha-infused filling, making it an impressive treat for any occasion.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons matcha green tea powder (culinary grade)
- 2 tablespoons all-purpose flour
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (160°C). In a medium bowl, thoroughly combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form a solid crust. Bake for 10 minutes and then remove, allowing it to cool slightly while you prepare the filling.
- Mix Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add 3/4 cup sugar and continue mixing until fully incorporated and smooth.
- Add Eggs: Introduce the eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth consistency without lumps.
- Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until completely blended into the filling.
- Combine Matcha and Flour: In a small bowl, whisk together the matcha green tea powder and all-purpose flour to avoid clumps. Gradually add this mixture to the cream cheese batter and beat until the filling turns a smooth, vibrant green.
- Fill and Bake: Pour the matcha cheesecake filling over the pre-baked crust in the springform pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until the center is set but still slightly wobbly when gently shaken.
- Cool Gradually: Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Refrigerate: After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set and develop flavors before slicing and serving.
Notes
- For a brighter green color and stronger matcha flavor, sift the matcha powder before adding it to the batter.
- This cheesecake pairs wonderfully with a dollop of whipped cream or a drizzle of white chocolate for an extra touch of sweetness and elegance.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg
