Creamy Matcha Cheesecake Recipe – Smooth and Delicious
This creamy matcha cheesecake combines a buttery cookie crust with a smooth, rich matcha-infused cream cheese filling. It’s an elegant make-ahead dessert with a beautiful natural green color and delicate earthy flavor.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- ¼ tsp salt
For the Matcha Cheesecake Filling
- 24 oz full-fat cream cheese softened
- ¾ cup granulated sugar
- 2 tbsp matcha powder sifted
- 3 large eggs room temperature
- ½ cup heavy cream
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp warm water
Optional Garnish
- 1 tsp matcha powder
- ½ cup fresh berries
- ¼ cup whipped cream
Instructions
- Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Combine the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of the springform pan. Bake for about 10 minutes, then remove and let it cool slightly.
- Sift the matcha powder into a small bowl. Add the warm water and whisk until smooth and lump-free. Set aside.
- Beat the softened cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the matcha mixture, heavy cream, sour cream, vanilla extract, and lemon juice. Mix gently until the filling is evenly combined.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing the batter.
- Pour the matcha cheesecake filling over the cooled crust. Gently tap the pan against the counter to release large air bubbles.
- Bake for about 50–55 minutes, or until the edges are set and the center still has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the oven door slightly open for about 30 minutes. This gradual cooling helps reduce cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover and refrigerate for at least 6 hours, preferably overnight, until completely chilled and firm.
- Run a warm knife around the edge before releasing the springform pan. Slice with a clean knife, wiping the blade between cuts.
- Dust lightly with matcha powder and garnish with fresh berries or whipped cream if desired. Serve chilled.
Notes
- For the smoothest cheesecake, make sure the cream cheese, eggs, and sour cream are close to room temperature before mixing. Sifting the matcha prevents lumps and gives the filling a more even color.
- Avoid overmixing after adding the eggs, as excess air can cause the cheesecake to puff and crack during baking.
- The cheesecake is best after several hours of chilling, and the flavor becomes even more balanced overnight.
- Store covered in the refrigerator for 4–5 days. Individual slices can also be wrapped well and frozen for up to 1–2 months. Thaw frozen cheesecake overnight in the refrigerator.
- Pro tip: For a stronger matcha flavor, you can increase the matcha slightly, but use a good-quality matcha to avoid an overly bitter taste.
Nutrition Facts
- Calories: 520 kcal
- Total Fat: 38 g
- Saturated Fat: 21 g
- Cholesterol: 155 mg
- Sodium: 430 mg
- Total Carbohydrates: 36 g
- Dietary Fiber: 1 g
- Total Sugars: 27 g
- Added Sugars: 25 g
- Protein: 9 g