If you’ve ever found yourself daydreaming about a dessert that feels both indulgent and refreshingly unique, then this Matcha Green Tea Cheesecake Recipe is about to become your new go-to. Combining the creamy richness of classic cheesecake with the earthy vibrancy of high-quality matcha powder, this dessert offers a stunning balance of flavors and a beautifully green hue that’s sure to impress. Whether you’re serving it at a special gathering or treating yourself after a long day, this cheesecake brings a little bit of Japanese-inspired magic to your table with every bite.
Ingredients You’ll Need
The beauty of this Matcha Green Tea Cheesecake Recipe lies in its simple, carefully chosen ingredients. Each one plays a crucial role, from the buttery graham cracker crust that adds a satisfying crunch, to the smooth cream cheese filling that gets its delicate green tea flavor and vibrant color from culinary-grade matcha powder.
- 1 1/2 cups graham cracker crumbs: The crunchy base that anchors the cheesecake with subtle sweetness.
- 1/4 cup granulated sugar (for crust): Adds just the right amount of sweetness to the crust for balance.
- 6 tablespoons unsalted butter, melted: Binds the graham crumbs together and adds richness.
- 24 ounces cream cheese, softened: The creamy star of the cheesecake that ensures a smooth texture.
- 3/4 cup granulated sugar (for filling): Sweetens the creamy filling without overpowering the matcha flavor.
- 3 large eggs, room temperature: Helps the cheesecake set while keeping it tender.
- 1 cup sour cream, room temperature: Adds a gentle tang and silkiness to the filling.
- 2 tablespoons culinary-grade matcha green tea powder, sifted: Infuses the cheesecake with authentic flavor and a vibrant green color.
- 1 teaspoon vanilla extract: Enhances the overall flavor and balances the earthiness of matcha.
- 1/4 teaspoon salt: Elevates all the flavors, making the sweetness pop.
- Whipped cream for serving (optional): Adds a light, airy touch when served.
How to Make Matcha Green Tea Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lightly greasing a 9-inch springform pan so your cheesecake can release gracefully once baked. Mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened—this step is important for a firm, delicious crust. Press the mixture firmly into the bottom of the pan, bake it for 10 minutes to set the base, then let it cool slightly before adding the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. This is the foundation of your filling, so no lumps allowed! Gradually add sugar and continue mixing until fully incorporated. Beat in the eggs one at a time, making sure each one blends in just before adding the next to maintain that smooth texture. To the mix, add sour cream, sifted matcha powder, vanilla extract, and salt, blending on low speed until everything is combined and silky, taking care to scrape down the sides of the bowl for even mixing.
Step 3: Bake the Cheesecake
Pour the luscious green batter over your baked crust, smoothing the top so it’s ready for the oven. Bake for 50 to 55 minutes, until the edges are set but the center gently jiggles—this ensures a creamy, melt-in-your-mouth texture. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour; this gentle cooling step helps prevent cracks. Then, refrigerate it for at least 4 hours or preferably overnight for the best flavor and slicing experience.
How to Serve Matcha Green Tea Cheesecake Recipe
Garnishes
Adding a little extra flair elevates this cheesecake from gorgeous to unforgettable. Try topping it with a dollop of freshly whipped cream to add lightness that complements the matcha’s earthy tones. You can also sprinkle a pinch of matcha powder on top or garnish with edible flowers for a stunning presentation.
Side Dishes
This cheesecake pairs beautifully with fresh fruit like berries or slices of juicy mango, which offer a sweet contrast that highlights the cheesecake’s rich texture. A light, floral green tea or jasmine tea alongside enhances the overall experience, harmonizing with the matcha flavor.
Creative Ways to Present
Serve individual cheesecake slices on elegant plates with artistic drizzles of honey or a berry coulis for a pop of color and enhanced sweetness. For a casual twist, consider mini springform pans for personal-sized portions that look charming and are perfect for entertaining friends.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps well when tightly covered and stored in the refrigerator. It’s best enjoyed within 3 to 4 days to retain that fresh, creamy mouthfeel and vibrant matcha flavor.
Freezing
If you want to keep your Matcha Green Tea Cheesecake Recipe on hand for longer, it freezes beautifully. Wrap the cheesecake tightly in plastic wrap and then foil to prevent freezer burn. Defrost slowly overnight in the refrigerator to maintain its luscious texture.
Reheating
This cheesecake is best enjoyed chilled, so reheating is not recommended. Instead, simply let it come to room temperature for about 15 minutes if you prefer a slightly softer texture before serving.
FAQs
Can I use regular green tea powder instead of culinary-grade matcha?
For the best flavor and vibrant color, culinary-grade matcha is highly recommended. Regular green tea powder tends to be more bitter or dull, which can affect the taste and appearance of your cheesecake.
Why does the cheesecake need to cool in the oven with the door cracked open?
This step allows the cheesecake to cool gradually, preventing sudden temperature changes that can cause cracks on the surface. It helps maintain a visually perfect and smooth top.
Can I substitute sour cream with another ingredient?
You can substitute sour cream with Greek yogurt for a similar tang and creaminess, but it might slightly alter the texture and flavor of your cheesecake.
How do I achieve clean slices when serving this cheesecake?
For pristine slices, wipe your knife clean between each cut with a warm, damp towel. This simple trick prevents leftover crumbs or filling from smudging the next slice.
Is it possible to make this recipe vegan or dairy-free?
While this recipe relies heavily on dairy for its texture and flavor, you could experiment with vegan cream cheese and butter alternatives, but expect some changes in taste and consistency. The matcha flavor will still shine through!
Final Thoughts
This Matcha Green Tea Cheesecake Recipe truly brings something special to your dessert table — a perfect harmony of creamy richness and fresh, vibrant earthiness. Whether you’re a cheesecake lover or new to matcha, this recipe invites you to savor a slice of something beautifully different. I can promise you that once you try it, this cheesecake will become a beloved favorite that you’ll want to bake again and again.
Print
Matcha Green Tea Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes plus chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Description
A creamy, luscious Matcha Green Tea Cheesecake featuring a crisp graham cracker crust and vibrant matcha-infused filling. This Japanese-inspired dessert blends the earthy bitterness of matcha powder with the rich sweetness of a classic baked cheesecake, perfect for an elegant treat or special occasion.
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
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 tablespoons culinary-grade matcha green tea powder, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Serving (optional)
- Whipped cream
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake for 10 minutes, then remove from the oven and let it cool slightly.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add the granulated sugar and mix until fully incorporated. Beat in the eggs one at a time, mixing just until combined after each addition to maintain a smooth texture. Add the sour cream, sifted matcha powder, vanilla extract, and salt, and mix on low speed until smooth, scraping down the sides as needed to ensure even blending.
- Assemble and bake the cheesecake: Pour the matcha cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula. Place in the oven and bake for 50 to 55 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool the cheesecake: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracking on the surface.
- Chill before serving: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to set fully. Once chilled, slice the cheesecake into 12 servings. Serve cold, topped with whipped cream if desired.
Notes
- Use high-quality culinary-grade matcha powder for the best flavor and vibrant green color.
- To achieve clean cheesecake slices, wipe the knife with a warm, damp cloth between each cut.
- This cheesecake can be made a day ahead to allow flavors to develop and texture to firm up perfectly.
