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Matcha Cheesecake Recipe

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4.3 from 32 reviews

  • Author: Ezabella
  • Total Time: 13 hours 35 minutes (including chilling and cooling)
  • Yield: 16 servings

Description

This Matcha Cheesecake features a delicate shortbread crust paired with a creamy, fluffy filling infused with ceremonial matcha powder. The cake bakes to a smooth, slightly jiggly texture that sets perfectly after chilling. Ideal for matcha lovers seeking a unique twist on traditional cheesecake, this recipe offers a balanced sweetness with vibrant green tea flavor.

Ingredients

Shortbread Crust

  • 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

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, room temperature, out of shell)

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 (or food processor), combine the flour, sugar, lemon zest, salt, and vanilla extract. Incorporate the cold butter using a pastry cutter or pulses in a food processor until you get fine crumbs, not a dough.
  2. Press and Bake the Crust: Press the crumb mixture firmly into the bottom of the pan, reaching the edges but not up the sides. Poke holes every inch with a fork to prevent bubbling. Bake for 17-20 minutes until lightly browned, then cool on a rack for 15 minutes while you prepare the filling.
  3. Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese, sugar, and matcha powder until fluffy. Add vanilla, salt, and sour cream, mixing on low until combined. Then add eggs one at a time, gently mixing each in without overmixing to maintain the filling’s light texture.
  4. Assemble and Smooth the Filling: Pour the filling evenly over the cooled crust. Use an offset spatula to smooth the surface for an even bake.
  5. Bake the Cheesecake: Bake at 350°F (175°C) for 40-45 minutes. The center should still be slightly jiggly when tapped but not overly loose.
  6. Cool Gradually: Open the oven door completely and let the cheesecake cool inside for 30 minutes to prevent cracking. Then transfer to a wire rack and cool completely for 3-4 hours.
  7. Chill Before Serving: Refrigerate the cheesecake for at least 8 hours or overnight to fully set. Keep refrigerated for up to 4 days or freeze for up to 3 months.

Notes

  • Use ceremonial grade matcha powder for best flavor and color.
  • Allow all refrigerated ingredients (cream cheese, sour cream, eggs) to come to room temperature to prevent lumps in the batter.
  • Do not overmix eggs into the filling to avoid excess air and cracking.
  • Be sure to cool the cheesecake gradually in the oven for even texture and to prevent cracks.
  • If freezing, thaw overnight in the refrigerator before serving.
  • Use a water bath if you want an even smoother top, but not necessary for this recipe.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

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