If you are someone who loves the soothing, earthy notes of green tea and the creamy richness of cheesecake, then I have an absolute gem to share with you: the Matcha Green Tea Cheesecake Recipe. This dessert perfectly balances the delicate bitterness of matcha with the smooth, velvety texture of cheesecake, creating an enchanting treat that’s as beautiful to look at as it is delightful to eat. It’s not just a dessert; it’s an experience that brings a touch of Japanese-inspired elegance right to your kitchen.
Ingredients You’ll Need
Before diving into the baking adventure, let’s talk about the ingredients that make this Matcha Green Tea Cheesecake Recipe truly special. Each element is straightforward yet essential, providing the perfect foundation for that creamy texture, refreshing matcha flavor, and irresistible crumbly crust.
- Graham cracker crumbs: These create a buttery, crunchy base that perfectly supports the cheesecake.
- Granulated sugar (for crust and filling): Adds just the right amount of sweetness to balance the matcha’s earthiness.
- Melted unsalted butter: Brings moisture and richness to the crust for the ideal crumbly texture.
- Cream cheese (softened): The star of the cheesecake, giving it that luscious, smooth body.
- Sour cream: Adds a subtle tang, enhancing the overall flavor and creaminess.
- Eggs: Bind everything together with a gentle structure that keeps the cheesecake firm yet tender.
- Vanilla extract: Rounds out the flavors with a warm, familiar hint.
- Matcha powder: The defining ingredient, delivering a vibrant green color and distinct green tea flavor—make sure to sift it for a silky batter.
- Cornstarch: Helps the cheesecake hold its shape and adds to the smooth texture.
- Heavy cream: Adds richness and helps achieve that beautiful creamy consistency we all love.
How to Make Matcha Green Tea Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until everything is evenly coated and the texture resembles damp sand. Firmly press this mixture into the bottom of a springform pan. This step is crucial because a well-packed crust will provide a sturdy foundation that contrasts beautifully with the soft filling. Place the crust in the refrigerator to chill while you prepare the filling—this helps it set perfectly.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese until it’s completely smooth and free of lumps. Then add the sour cream and granulated sugar, mixing until the mixture becomes creamy and well combined. Next, incorporate the eggs one at a time, mixing on low speed just enough to blend each fully—overmixing can cause cracking later.
Step 3: Add Flavor and Texture
Gently stir in the vanilla extract, sifted matcha powder, and cornstarch. Taking the time to sift your matcha powder ensures you avoid any unappealing clumps and maintain a silky batter. Then slowly pour in the heavy cream, mixing until the filling is luxuriously smooth and vibrant in color.
Step 4: Bake the Cheesecake
Pour the batter over your chilled crust, smoothing the top with a spatula. Place the springform pan into a water bath—this moist environment prevents cracking and helps your cheesecake bake evenly. Bake at 325°F for about 55 to 65 minutes. You’ll know it’s done when the center is set but still has a slight jiggle, like a gentle wobble, ensuring a wonderfully creamy texture once chilled.
Step 5: Cool and Chill
Once baked, turn off the oven and crack the door open, leaving the cheesecake inside for one hour to cool slowly. This gentle cooling prevents sudden temperature shifts that might cause cracks. Afterward, remove it from the oven, let it cool completely at room temperature, then refrigerate it for at least four hours or ideally overnight. This resting period helps the flavors meld beautifully and sets the cheesecake to the perfect firmness.
How to Serve Matcha Green Tea Cheesecake Recipe
Garnishes
This cheesecake shines on its own, but a light scatter of whipped cream sweetened just enough to complement the green tea, or a delicate dusting of additional matcha powder, adds an elegant finishing touch. Fresh berries like raspberries or strawberries also bring a lovely tart contrast and vibrant pop of color.
Side Dishes
The beauty of the Matcha Green Tea Cheesecake Recipe is its versatility with light accompaniments. Consider serving a small scoop of yuzu sorbet or a cup of hot green tea alongside, enhancing the matcha flavors and offering a refreshing balance to the creamy richness.
Creative Ways to Present
For special occasions, serve individual slices atop a drizzle of white chocolate sauce or alongside pistachio crumb for added texture and visual appeal. You can also cut the cheesecake into bite-sized squares and present them on a pretty platter, garnished with edible flowers, to wow your guests instantly!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store it in an airtight container to maintain moisture and prevent it from absorbing other fridge odors. Kept refrigerated, it stays fresh and delicious for up to four days.
Freezing
Want to save some for later? No problem! Freeze the cheesecake by wrapping it carefully in plastic wrap and then foil to protect it from freezer burn. Frozen cheesecake can last for up to one month without losing its rich flavor and creamy texture. When ready to enjoy, thaw it overnight in the refrigerator.
Reheating
Cheesecake is best served chilled, so reheating isn’t necessary. However, if you prefer it slightly softened, leave it at room temperature for about 15-30 minutes before serving to bring out its creamy goodness.
FAQs
Can I use a different type of crust for this Matcha Green Tea Cheesecake Recipe?
Absolutely! While the graham cracker crust is classic, you can try digestive biscuits or even a nut-based crust for different textures and flavors that complement the matcha beautifully.
How much matcha powder should I use for a stronger flavor?
The standard recipe uses a balanced amount, but if you crave a more intense matcha punch, adding an extra teaspoon of matcha powder will do the trick without overpowering the sweetness.
Is it necessary to use a water bath for baking?
Yes, the water bath is key to preventing cracks and ensuring an even bake, which creates that perfectly silky texture characteristic of a high-quality cheesecake like this one.
Can I make this cheesecake dairy-free or vegan?
This recipe relies heavily on dairy for its texture and flavor, so substitutions would require significant changes. However, experimenting with vegan cream cheeses and dairy-free alternatives could be a fun challenge!
Why should I chill the crust before adding the filling?
Chilling the crust firms it up, preventing it from mixing into the filling when baked and helping it hold together nicely for that perfect crunch with every bite.
Final Thoughts
There is something truly special about preparing the Matcha Green Tea Cheesecake Recipe and watching it transform into a delicate masterpiece. It’s an infusion of flavors and textures that makes every slice an invitation to savor a moment of calm indulgence. I wholeheartedly encourage you to try this recipe—you might just find it becoming your new favorite dessert to share with friends and family.
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Matcha Green Tea Cheesecake Recipe
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Matcha Green Tea Cheesecake combines the creamy richness of classic cheesecake with the earthy, vibrant flavors of matcha powder. Baked in a water bath for a smooth, luscious texture, it’s a perfect Japanese-inspired dessert that offers a unique twist on a beloved favorite.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder, sifted
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted unsalted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan to form an even layer. Place the crust in the refrigerator to chill while preparing the filling.
- Make the filling base: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy with no lumps.
- Add sour cream and sugar: To the cream cheese, add the sour cream and granulated sugar, mixing until fully combined and creamy.
- Incorporate eggs: Add the eggs one at a time, mixing on low speed just until each egg is blended in—overmixing can add air and cause cracks.
- Flavor the batter: Stir in the vanilla extract, sifted matcha powder, and cornstarch until evenly incorporated, ensuring no lumps of matcha remain.
- Add heavy cream: Slowly pour in the heavy cream and mix gently until the batter is smooth and uniform.
- Assemble and bake: Pour the batter over the chilled crust evenly. Place the springform pan in a larger baking pan and fill the outer pan with hot water to create a water bath. Bake in a preheated oven at 325°F (163°C) for 55 to 65 minutes, until the edges are set but the center is still slightly jiggly.
- Cool in the oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour to prevent cracking and ensure even cooling.
- Chill completely: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight before serving to allow the flavors to develop and the texture to set.
Notes
- Sift the matcha powder before mixing to avoid lumps and ensure a smooth batter.
- For a stronger matcha flavor, increase the matcha powder by an extra teaspoon.
- Serve slices with lightly sweetened whipped cream for added richness and contrast.
- Using a water bath prevents cracks and ensures a creamy cheesecake texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
