Name: Matcha Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 13 h 35 min
Cuisine: Japanese
Ingredients: 1 1/2 cups flour; 1/2 cup granulated sugar; 2 teaspoons lemon zest; 1 teaspoon salt; 3/4 teaspoon vanilla extract; 3/4 cup cold unsalted butter; 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, room temperature, out of shell)

Jump to Recipe· 4.3 from 32 reviews

If you’re searching for a dessert that perfectly balances earthy elegance with creamy decadence, this Matcha Cheesecake Recipe is your ultimate answer. Infused with vibrant ceremonial matcha, this cheesecake offers a stunning green hue and a subtle, delightful bitterness that pairs beautifully with the buttery shortbread crust. Each bite melts luxuriously with just the right amount of sweetness, making it an unforgettable treat to impress friends or to savor on a cozy afternoon. Let me walk you through this easy yet sophisticated recipe you’ll want to make again and again.

Ingredients You’ll Need

The image shows several clear glass bowls and a small white dish arranged neatly on a white marbled surface. Each bowl holds a different ingredient: a large bowl of white flour on top, a medium bowl of white sugar below it, a bowl of cream cheese with a smooth, slightly whipped white texture, and a bowl of sour cream with a thick white texture. There is a bowl of small, pale yellow cubes of butter in the center, alongside a small bowl of bright yellow lemon zest and a small bowl of light brown vanilla extract. Another small bowl holds white salt, and one bowl contains finely ground bright green matcha powder. Three brown eggs sit together in a small white egg holder. On the bottom right, a round springform pan lined with baking paper rests on the marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Matcha Cheesecake Recipe is thoughtfully chosen to create a perfect harmony of flavors and textures. The shortbread crust forms a tender but sturdy base, while the matcha in the filling brings fresh color and a nuanced grassy tone that’s absolutely addictive.

1 1/2 cups flour: Provides structure for the delicate shortbread crust, so it’s firm yet crumbly.
1/2 cup granulated sugar (crust): Adds just enough sweetness to balance the buttery crust.
2 teaspoons lemon zest: Brightens the crust with a subtle citrus aroma that lifts every bite.
1 teaspoon salt (crust): Enhances the butter’s flavor and balances the sweetness.
3/4 teaspoon vanilla extract (crust): Adds a warm, inviting note to the shortbread base.
3/4 cup unsalted butter (cold): The key to a rich, melt-in-your-mouth crust texture.
24 ounces cream cheese (room temperature): The creamy star of the cheesecake filling, giving it lusciousness and tang.
1 cup granulated sugar (filling): Sweetens the filling without overpowering the matcha’s natural flavor.
3 tablespoons ceremonial matcha: Brings vibrant color and that signature earthy, slightly bitter matcha essence.
2 teaspoons vanilla extract (filling): Deepens the flavor profile and complements the matcha beautifully.
1/8 teaspoon salt (filling): Balances the sweetness and enhances overall depth.
3/4 cup sour cream (room temperature): Adds creaminess and a touch of tang, helping the cheesecake stay moist and velvety.
3 large eggs (50 grams each, room temperature): Binds the filling, giving it structure without heaviness.

How to Make Matcha Cheesecake Recipe

Step 1: Preparing the Shortbread Crust

To start this Matcha Cheesecake Recipe, grease a 9-inch springform pan and preheat your oven to 350 °F (176 °C). You can make the crust using a food processor for quick mixing or by hand with a pastry cutter for a hands-on approach. Combine the dry ingredients first—flour, sugar, lemon zest, salt, and vanilla extract—then cut the cold butter into the mixture until you achieve fine crumbs. Press this crumbly mixture firmly into the springform pan, making sure it covers the base entirely but doesn’t go up the sides. Poking holes with a fork gives the crust a nice texture and prevents bubbling during baking. Bake it for 17 to 20 minutes until it turns a lovely light golden color, then let it cool for 15 minutes on a rack.

Step 2: Making the Matcha Cheesecake Filling

While the crust cools, whip up the filling. Beat the cream cheese with sugar and matcha powder until it becomes fluffy and smooth—the matcha should evenly color the mixture a vivid green. Next, mix in vanilla extract, salt, and sour cream on a low setting to avoid splashing, then add the eggs one at a time, stirring just until combined. Overmixing could cause cracks later, so take it slow. Pour this luscious filling into your prepared crust and smooth the top with an offset spatula to create an even surface.

Step 3: Baking the Cheesecake

Bake the cheesecake at 350 °F (175 °C) for around 40 to 45 minutes. You’ll notice the center is still slightly jiggly when you gently tap the pan—that’s exactly how it should be. This ensures a perfectly creamy texture once fully chilled. Open the oven door wide and let the cake cool inside for 30 minutes to avoid sudden temperature changes, then transfer to a wire rack to cool completely for 3 to 4 hours. Finally, refrigerate the cheesecake for at least 8 hours or overnight to let the flavors meld and the filling set beautifully.

How to Serve Matcha Cheesecake Recipe

A slice of green matcha cake with three visible layers: a light tan crumbly base, a thick pale green middle layer with a soft texture, and a darker green dusted top layer that looks smooth with powdered matcha. On top, there are two bright red raspberries and a thin lemon slice with a small green leaf for decoration. The cake slice is on a white plate with a silver fork resting on the right side. In the background, more slices and a small white bowl filled with red raspberries and green leaves are seen on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this cheesecake with the right garnishes makes all the difference. I love sprinkling a little extra matcha powder on top for a punch of color and flavor. Fresh berries like raspberries or blueberries also work wonderfully, adding a pop of tartness and freshness that complements the smooth, earthy cheesecake.

Side Dishes

A lightly brewed cup of green tea or jasmine tea pairs beautifully, enhancing the natural flavors of the matcha while keeping the dessert experience harmonious. If you want to mix it up, a small dollop of lightly sweetened whipped cream is always a welcome addition, bringing extra creaminess without overpowering the delicate flavors.

Creative Ways to Present

For a modern twist, try serving individual mini cheesecakes in glass jars topped with a sprinkle of toasted sesame seeds or edible gold flakes for an elegant touch. Layering slices on a platter with edible flowers or thinly sliced strawberries can create a visually stunning dessert centerpiece for your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, don’t worry—it stores beautifully in the fridge. Keep it covered tightly with plastic wrap or in an airtight container for up to 4 days. This helps preserve its creamy texture and prevent it from absorbing any fridge odors.

Freezing

You can freeze this Matcha Cheesecake Recipe for up to 3 months, which is great for planning ahead or saving leftovers. Wrap the whole cake or individual slices in plastic wrap and then a layer of foil before placing in the freezer. Thaw overnight in the fridge before serving for best texture and flavor retention.

Reheating

Reheating cheesecake isn’t usually recommended, but if you prefer it at room temperature, just take it out of the fridge about 30 minutes before serving. This softens the texture and brings out the rich flavors without risking a compromised texture that heat can cause.

FAQs

Can I use regular green tea powder instead of ceremonial matcha?

While you technically can, ceremonial matcha is ideal because it has a smoother texture and more vibrant color, resulting in a creamier filling with the signature matcha flavor. Regular green tea powders can be more bitter and grainy.

Do I need a food processor to make the crust?

Not at all! Using a pastry cutter or even your fingers to incorporate butter into the dry ingredients works perfectly. Just make sure the butter is cold for that crumbly, shortbread texture.

Why is the cheesecake still jiggly when it comes out of the oven?

This is completely normal and a good sign. The center will set as it cools and chills in the fridge, resulting in a creamy and smooth texture rather than a dry or rubbery one.

Can I substitute the sour cream in the filling?

If you don’t have sour cream, plain Greek yogurt is a suitable alternative that provides similar tanginess and creaminess, keeping the filling moist and balanced.

How do I prevent cracks from forming on top of the cheesecake?

The key is not to overbeat the eggs and to bake at the right temperature. Cooling the cheesecake gradually in a partially open oven also helps prevent sudden temperature changes that cause cracking.

Final Thoughts

This Matcha Cheesecake Recipe is a celebration of flavor and texture that’s both impressive and surprisingly approachable. Whether you’re treating yourself or sharing with friends, it’s bound to become a favorite for those who love the unique taste of matcha combined with rich, creamy cheesecake. I can’t recommend it enough—give it a try, and watch it become a staple in your dessert lineup!

Matcha Cheesecake Recipe

Ingredients You’ll Need