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
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
- 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.
