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
Scale
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
