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Matcha Cheesecake Recipe

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4.1 from 270 reviews

  • Author: Amina
  • Total Time: 13 hours 35 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Matcha Cheesecake features a buttery shortbread crust paired with a rich and creamy matcha-flavored cheesecake filling. Infused with ceremonial grade matcha powder, this dessert balances earthy green tea notes with sweet, velvety textures. Perfect for matcha lovers, it’s baked to a silky smooth finish and chilled to develop its full flavor and firmness, making it an elegant centerpiece for any occasion.

Ingredients

Shortbread Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 3/4 cup unsalted butter (cold, cut into small pieces)

Matcha Cheesecake Filling

  • 24 ounces cream cheese (room temperature)
  • 1 cup granulated sugar
  • 3 tablespoons ceremonial matcha powder
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup sour cream (room temperature)
  • 3 large eggs (50 grams each, out of shell, room temperature)

Instructions

  1. Prepare the Shortbread Crust: Grease a 9-inch springform pan and preheat your oven to 350°F (176°C). In a large bowl, combine the flour, sugar, lemon zest, salt, and vanilla extract. Incorporate cold butter using a pastry cutter or pulse the ingredients with butter in a food processor until fine crumbs form, making sure the mixture does not form a dough.
  2. Press Crust into Pan: Evenly press the crumb mixture into the bottom of the prepared springform pan, spreading it all the way to the edges but not up the sides. Use a fork to poke holes about every inch in the crust to prevent bubbling during baking.
  3. Bake the Crust: Place the pan in the oven and bake for 17-20 minutes or until the crust is lightly browned. Remove and place on a cooling rack to cool for 15 minutes while preparing the filling.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese, sugar, and matcha powder with an electric hand mixer until light and fluffy. Add vanilla extract, salt, and sour cream and mix on low speed until combined.
  5. Add Eggs: Incorporate eggs one at a time, mixing gently after each to combine but avoid overmixing to keep the filling smooth and prevent cracking.
  6. Fill the Crust: Pour the filling into the cooled crust and smooth the top with an offset spatula.
  7. Bake the Cheesecake: Bake at 350°F (175°C) for 40-45 minutes. The center will still be slightly jiggly when done. After baking, open the oven door fully and let the cheesecake cool inside for 30 minutes.
  8. Cool and Chill: Remove the cheesecake from the oven and cool it completely on a wire rack, about 3-4 hours. Then refrigerate for at least 8 hours or overnight before slicing.
  9. Storage: Store the cheesecake in the refrigerator for up to 4 days, or freeze for up to 3 months for longer storage.

Notes

  • Use ceremonial grade matcha for the best flavor and vibrant green color.
  • Room temperature ingredients ensure the filling mixes smoothly without lumps.
  • Do not overmix the eggs to prevent cracks and maintain a smooth texture.
  • Allow ample chilling time to let the cheesecake set properly and enhance flavor.
  • Use a springform pan for easy removal of the cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

Find it online: https://aminabakes.com/matcha-cheesecake-recipe/