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Matcha Green Tea Cheesecake Recipe

Matcha Green Tea Cheesecake Recipe

Learn how to make the best homemade matcha green tea cheesecake with this easy baking recipe. The perfect balance of earthy matcha and creamy cheesecake creates a sophisticated dessert that's surprisingly simple to master. The water bath technique ensures a crack-free, silky-smooth texture every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly set matcha green tea cheesecake with its distinctive pale green hue, captured in soft natural light streaming through a kitchen window. The cross-section reveals a velvety smooth texture with a crisp graham cracker crust beneath. The cheesecake sits on a minimalist white cake stand against a dark marble surface, garnished with a light dusting of matcha powder and fresh berries for color contrast. A small bamboo whisk and scattered matcha powder create visual context, while a slice being removed shows the creamy interior clinging slightly to the knife – evidence of its perfect consistency.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">25-30g high-quality matcha powder (ceremonial or culinary grade)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For garnish (optional):</li><li class="ingredients-single-item">Extra matcha powder for dusting</li><li class="ingredients-single-item">Fresh berries</li><li class="ingredients-single-item">Whipped cream</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Fine mesh sieve (for sifting matcha)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Prepare your springform pan by lining the bottom with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides (this prevents water from seeping in during the water bath baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan, creating an even layer with a flat surface. Use the bottom of a measuring cup to compact it – a tight crust prevents crumbling when serving. Bake for 10 minutes until lightly golden and set. Remove and cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C (300°F). In a small bowl, sift the matcha powder through a fine mesh sieve to remove any lumps. Matcha tends to clump, and this step ensures a smooth cheesecake without green specks. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat cream cheese on medium-low speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl frequently. Starting with room temperature cream cheese is crucial as cold cream cheese will remain lumpy no matter how long you beat it.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add sugar gradually and beat until fully incorporated and the mixture is smooth and creamy, about 2 minutes. The sugar crystals create tiny air pockets in the cream cheese, contributing to a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the sifted matcha powder and mix on low speed until fully incorporated, scraping down the sides as needed. The mixture should turn a beautiful pale green color. If you want a stronger matcha flavor, you can add an additional 5g, but be careful as too much can make the cheesecake bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, which leads to cracks during baking. Add vanilla extract, lemon juice, and salt, mixing just until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour in heavy cream and mix on low speed until just combined. The mixture should be smooth, creamy, and a consistent green color. Pour the filling over the cooled crust, smoothing the top with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the foil-wrapped springform pan in a larger roasting pan. Place in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath provides gentle, even heat and moisture that prevents the cheesecake from cracking and ensures a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken (like firm Jell-O). The cheesecake will continue to cook and set as it cools. Avoid opening the oven door frequently, as temperature fluctuations can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When done, turn off the oven, crack the door open slightly, and allow the cheesecake to cool gradually for about an hour. This slow cooling prevents the dramatic temperature change that can cause the surface to crack.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and water bath, peel off the foil, and let cool completely on a wire rack. Once at room temperature, cover with plastic wrap (without touching the surface) and refrigerate for at least 6 hours or preferably overnight. The patience for this step is rewarded with a perfectly set, flavorful cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, run a thin knife around the edge of the pan before releasing the springform. For clean slices, dip your knife in hot water and wipe dry between cuts. Dust with additional matcha powder through a fine sieve for an elegant finish, and garnish with fresh berries or a dollop of whipped cream if desired. The cheesecake will keep refrigerated for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Matcha Green Tea Cheesecake?

The main ingredients include cream cheese, matcha powder, eggs, heavy cream, and graham crackers for the crust. The matcha provides the distinctive green colour and earthy flavour, while the cream cheese creates the rich, smooth base characteristic of cheesecakes.

How to cook Matcha Green Tea Cheesecake at home?

Learn how to cook Matcha Green Tea Cheesecake through a water bath method that ensures a crack-free surface and silky texture. The process involves creating a graham cracker crust, beating cream cheese with matcha powder until smooth, baking in a water bath at 150°C for about 60-75 minutes, then cooling gradually to prevent cracks.

Why is a water bath necessary when baking cheesecake?

A water bath provides gentle, even heat distribution and humidity during baking, preventing the cheesecake from cracking, drying out, or developing a rubbery texture. This technique is particularly important for delicate desserts like matcha cheesecake to achieve that professional, silky-smooth finish.

What's the difference between ceremonial and culinary grade matcha for baking?

Ceremonial grade matcha is vibrant green with a more delicate flavour, ideal for drinking but expensive for baking. Culinary grade matcha is slightly more bitter but still provides excellent colour and flavour in desserts at a lower cost, making it perfect for cheesecakes.

How can I prevent my cheesecake from cracking during baking?

Prevent cracks by using a water bath, avoiding overmixing after adding eggs, baking at a moderate temperature (150°C), allowing gradual cooling in the oven with the door cracked, and ensuring all ingredients are at room temperature before mixing.

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{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Matcha Green Tea Cheesecake Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-16", "description": "Learn how to make the best homemade matcha green tea cheesecake with this easy baking recipe. The perfect balance of earthy matcha and creamy cheesecake creates a sophisticated dessert that's surprisingly simple to master. 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Prepare your springform pan by lining the bottom with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides (this prevents water from seeping in during the water bath baking)." }, { "@type": "HowToStep", "name": "Make the crust", "text": "For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan, creating an even layer with a flat surface. Use the bottom of a measuring cup to compact it – a tight crust prevents crumbling when serving. Bake for 10 minutes until lightly golden and set. Remove and cool while preparing the filling." }, { "@type": "HowToStep", "name": "Prepare matcha", "text": "Reduce oven temperature to 150°C (300°F). In a small bowl, sift the matcha powder through a fine mesh sieve to remove any lumps. Matcha tends to clump, and this step ensures a smooth cheesecake without green specks. Set aside." }, { "@type": "HowToStep", "name": "Beat cream cheese", "text": "In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat cream cheese on medium-low speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl frequently. Starting with room temperature cream cheese is crucial as cold cream cheese will remain lumpy no matter how long you beat it." }, { "@type": "HowToStep", "name": "Add sugar", "text": "Add sugar gradually and beat until fully incorporated and the mixture is smooth and creamy, about 2 minutes. The sugar crystals create tiny air pockets in the cream cheese, contributing to a light texture." }, { "@type": "HowToStep", "name": "Incorporate matcha", "text": "Add the sifted matcha powder and mix on low speed until fully incorporated, scraping down the sides as needed. The mixture should turn a beautiful pale green color. If you want a stronger matcha flavor, you can add an additional 5g, but be careful as too much can make the cheesecake bitter." }, { "@type": "HowToStep", "name": "Add eggs and flavorings", "text": "Add eggs one at a time, mixing on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, which leads to cracks during baking. Add vanilla extract, lemon juice, and salt, mixing just until combined." }, { "@type": "HowToStep", "name": "Finish batter", "text": "Pour in heavy cream and mix on low speed until just combined. The mixture should be smooth, creamy, and a consistent green color. Pour the filling over the cooled crust, smoothing the top with a spatula." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Place the foil-wrapped springform pan in a larger roasting pan. Place in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath provides gentle, even heat and moisture that prevents the cheesecake from cracking and ensures a silky texture." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken (like firm Jell-O). The cheesecake will continue to cook and set as it cools. Avoid opening the oven door frequently, as temperature fluctuations can cause cracks." }, { "@type": "HowToStep", "name": "Cool gradually", "text": "When done, turn off the oven, crack the door open slightly, and allow the cheesecake to cool gradually for about an hour. This slow cooling prevents the dramatic temperature change that can cause the surface to crack." }, { "@type": "HowToStep", "name": "Chill", "text": "Remove from the oven and water bath, peel off the foil, and let cool completely on a wire rack. Once at room temperature, cover with plastic wrap (without touching the surface) and refrigerate for at least 6 hours or preferably overnight. The patience for this step is rewarded with a perfectly set, flavorful cheesecake." }, { "@type": "HowToStep", "name": "Serve", "text": "To serve, run a thin knife around the edge of the pan before releasing the springform. For clean slices, dip your knife in hot water and wipe dry between cuts. Dust with additional matcha powder through a fine sieve for an elegant finish, and garnish with fresh berries or a dollop of whipped cream if desired. The cheesecake will keep refrigerated for up to 5 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Haruki Tanaka", "datePublished": "2024-04-02", "reviewBody": "This matcha cheesecake is phenomenal! The balance between the earthy matcha and creamy cheesecake is perfect. I've tried many matcha desserts and this ranks among the best. The water bath technique really does prevent cracks!", "name": "Authentic Matcha Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Mendoza", "datePublished": "2024-04-05", "reviewBody": "I was nervous to try a water bath technique, but the detailed instructions made it easy! The cheesecake came out perfectly smooth without a single crack. The matcha flavor was sophisticated and not too sweet.", "name": "Silky Smooth Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ananya Patel", "datePublished": "2024-04-10", "reviewBody": "Made this for a dinner party and everyone was impressed! The texture was velvety and the color was a beautiful pale green. Even my friends who aren't usually fans of green tea loved it. Will definitely make again!", "name": "Dinner Party Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-04-15", "reviewBody": "This recipe converts cheesecake skeptics! The matcha adds such a unique flavor that balances the richness perfectly. Following the overnight chilling step is crucial - the flavors develop beautifully with time.", "name": "Better Than Bakery Version", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-04-20", "reviewBody": "As someone who grew up with matcha desserts, I'm very picky, but this cheesecake is exceptional! The texture is perfect and the matcha flavor comes through beautifully without being bitter. My Japanese mother-in-law even asked for the recipe!", "name": "Authentic and Impressive", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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