Matcha Green Tea Cheesecake
Okay, picture this: a cheesecake that’s not just creamy and dreamy but also boasts this gorgeous, almost mystical green hue, all thanks to that vibrant Japanese matcha powder. Honestly, if you’ve never tried baking with matcha before, this is the perfect introduction. It’s subtle but packed with that earthy, grassy flavor that makes every bite feel like a mini celebration. Plus, when you slice into it, the smooth texture and that pop of green just make you want to dig in immediately. I’m so excited to walk you through how to make this show-stopper cheesecake right at home — trust me, it’s way easier than it looks!
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours (including chilling)
Ingredients
For the Main Dish:
- 1 ½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp matcha green tea powder
- 1 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
First, preheat your oven to 325°F. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs look evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan—it should form an even, solid crust. I like to use the bottom of a glass to really smooth it out.
Step 2:
Next, in a large bowl, beat the cream cheese on medium speed until super smooth and creamy—no lumps! It helps to have your cream cheese at room temperature here. Slowly add the sugar, then beat in the eggs one at a time. Mix well after each addition.
Step 3:
Now, add the sour cream, flour, vanilla, and a pinch of salt. Mix until just combined. Then sift in your matcha powder—this prevents clumps and ensures that beautiful even green color in the batter. Gently fold it in until the batter is smooth and tinted a lovely pale green.
Step 4:
Pour the batter over your prepared crust, smoothing out the top with a spatula. To avoid cracks, I recommend baking your cheesecake in a water bath: wrap the bottom of your springform pan in foil to prevent leaks, and place it in a larger baking dish filled halfway with hot water.
Step 5:
Bake for about 50-55 minutes. You’ll know it’s ready when the edges are set but the center still jiggles slightly when you gently shake the pan. Overbaking leads to cracks, so keep an eye on it!
Step 6:
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour – this gradual cooling helps prevent cracks. Afterward, chill it in the fridge for at least 3 hours, preferably overnight. When ready, gently run a knife around the edges before releasing the springform to get those clean slices.
Variations & Tips
- Add a drizzle of white chocolate ganache on top for an extra touch of sweetness and glamour.
- If you prefer a nutty crust, swap graham crackers for finely ground almonds or pistachios.
- For a vegan twist, try using vegan cream cheese and a flax egg substitute—but baking times may vary.
- Don’t have a water bath? Bake the cheesecake in a pan with a pan of water underneath on a lower rack to help maintain moisture.
- If your batter looks too thick, a splash of heavy cream can loosen it up without sacrificing creaminess.
How I Like to Serve It
I love topping a slice of this cheesecake with fresh raspberries or a dollop of whipped cream to balance out the earthy green tea flavor. It’s perfect for a spring brunch or a fancy dessert when you want to impress but keep things simple. Plus, it pairs wonderfully with a cup of green tea or even a frothy latte.
Notes
- Store leftovers tightly wrapped in the refrigerator for up to 5 days.
- To get cleaner slices, dip your knife in hot water and wipe it dry before each cut.
Closing: This Matcha Green Tea Cheesecake has become my go-to for everything from celebrations to quiet weekend indulgences—once you try it, you’ll see why it always steals the show!
