Matcha Cheesecake Recipe: Creamy Japanese-Style Green Tea Dessert
Indulge in the perfect harmony of velvety cheesecake and earthy matcha with this fluffy Japanese-style Matcha Cheesecake. Unlike dense New York-style cheesecakes, this version is light, airy, and delicately sweet, with a vibrant green hue from premium matcha powder. Whether you’re a matcha enthusiast or new to Japanese desserts, this recipe balances creamy richness with the subtle bitterness of green tea, making it an elegant showstopper for tea parties, birthdays, or a refined afternoon treat.
Prep Time:
20 minutes
Cook Time:
50 minutes
Calories:
~320 kcal per slice
ingredients
For the Crust (Optional):
1½ cups graham cracker crumbs (170g)
2 tbsp granulated sugar
7 tbsp unsalted butter, melted
For the Matcha Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar (100g)
3 tbsp high-quality matcha powder (culinary or ceremonial grade)
3 large eggs, room temperature
½ cup sour cream (120g)
1 tsp vanilla extract
¼ tsp salt
For Garnish:
Whipped cream
Matcha powder dusting
Fresh berries (strawberries, raspberries)
Directions
1. Prepare the Crust (If Using):
Preheat oven to 325°F (165°C).
Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
2. Make the Matcha Filling:
Beat cream cheese and sugar until smooth (no lumps).
Sift in matcha powder and mix until fully incorporated.
Add eggs one at a time, then blend in sour cream, vanilla, and salt.
3. Bake with Water Bath:
Pour filling over the crust. Place the pan in a roasting dish filled with hot water (halfway up the sides).
Bake at 325°F (165°C) for 45–50 minutes until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let cool inside for 1 hour to prevent cracking.
4. Chill and Serve:
Refrigerate for at least 4 hours (overnight preferred).
Garnish with whipped cream, matcha dust, or berries.
Frequently Asked Questions
1. Can I make this without a crust?
Yes! Skip the crust for a low-carb version or use a matcha-infused sponge cake base .
2. Why did my cheesecake crack?
Overmixing or rapid temperature changes cause cracks. The water bath and gradual cooling help prevent this .
3. Can I use regular green tea powder?
No—culinary-grade matcha ensures vibrant color and smooth flavor. Regular tea powder is too coarse .
4. How do I store leftovers?
Keep refrigerated for up to 5 days or freeze (without garnish) for 1 month .
5. Can I make this no-bake?
Yes! Replace eggs with 1 cup whipped cream and chill overnight for a mousse-like texture.
Tools You'll Need
9-inch springform pan
Stand mixer or hand mixer
Roasting dish (for water bath)
Fine-mesh sieve (for matcha)
Tips
Room-temperature ingredients blend smoother.
Sift matcha to avoid clumps.
Don’t overbake—the center should wobble slightly.
High-quality matcha (ceremonial grade) enhances color and flavor
Allergy Information
Contains: Dairy (cream cheese, butter), Eggs, Gluten (crust).
Substitutions: Use gluten-free graham crackers or omit the crust; dairy-free cream cheese works but alters texture.
Conclusion
This Matcha Cheesecake is a celebration of Japanese elegance and creamy indulgence. The earthy matcha cuts through the richness, while the silky texture melts on your tongue. Perfect for impressing guests or treating yourself to a moment of calm with a cup of green tea.
Try it and share your creation! Did you add a citrus zest twist or a dark chocolate drizzle? Tag your photos—we’d love to see your matcha masterpiece. Happy baking!
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