Smooth, velvety, and packed with rich matcha flavor, this matcha cheesecake is the most decadent dessert. This foolproof matcha cheesecake recipe will guide you to make the most delicious green tea cheesecake you have ever tasted.
Smooth, velvety, and packed with rich matcha flavor, this matcha cheesecake is the most decadent dessert. This foolproof matcha cheesecake recipe will guide you to make the most delicious green tea cheesecake you have ever tasted.
This is the most perfect matcha cheesecake recipe you will ever find. It is creamy, and smooth and screams decadence. Made with just the right amount of matcha powder, this matcha cheesecake is made with cream cheese, sour cream sugar, lemon juice, and a buttery graham cracker crust.
Cheesecakes are my favorite type of cake to make. They are rich, and dense and have the perfect amount of sweet-to-tangy ratio. Don’t let other recipes scare you, making a cheesecake is really easy! The only way it can lead to a loss is if you don’t read the instructions carefully before you begin. I’ve also provided an extensive tips section that will guide you through a foolproof cheesecake recipe.
This beautifully green Japanese matcha cheesecake is smooth, creamy, andperfectly balanced with just the right amount of matcha powder.
Making a matcha cheesecake is surprisingly very easy! The hardest part is waiting for the cheesecake to cool and set in the refrigerator.
Plus! This matcha cheesecake recipe has very detailed instructions with step-by-step photos and tips and tricks to help you make a tall cheesecake with a perfectly level top and no cracks.
Kitchen Equipment
Here are all the key kitchen tools you will need for this matcha cheesecake recipe.
Food Processor: you can use a food processor to pulverize the graham cracker crumbs or alternatively, you can place the graham crackers in a large ziplock back and crush the graham crackers with a rolling pin.
9-inch Springform Pan: this matcha cheesecake recipe yields just enough for a 9-inch springform pan. A springform pan is necessary to easily remove the cheesecake.
10-inch round baking pan: I recommend using a regular 10-inch baking pan that isn’t a springform pan to place the green tea cheesecake in so the water bath doesn’t seep into the cake pan. Alternatively, you can use multiple layers of foil to protect the bottom of the springform pan.
Large Cake Pan: You will need a roasting pan or a large cake pan that can fit the 9 and 10-inch cake pans for the water bath.
Ingredients
You can find all of the ingredients for this matcha cheesecake recipe at your local grocery store.
Graham Cracker Crust
Graham Crackers: the base of the cheesecake crust. Honeymaid graham crackers are my favorite, but you can use any brand. You will need to pulverize the graham crackers into crumbs to make the crust.
Unsalted Butter: binds the graham cracker crumbs together.
Light Brown Sugar:light brown sugar sweetens the crust and adds a touch of molasses flavor.
Granulated sugar: a touch of granulated sugar adds sweetness to the crust without the added moisture of brown sugar.
Salt: a touch of salt brings out the other flavors of the crust.
Cheesecake
Cream cheese: make sure to use full-fat brick cream cheese at room temperature for the best texture. Do not use whipped cream cheese. I always use Philadelphia brand because it is tangier and more delicious than other store brands.
Granulated Sugar:granulated sugar sweetens the Japanese matcha cheesecake and balances out the bitterness of the matcha powder.
Sour Cream: adds a touch of acidity to break through the dense cream cheese flavor. Make sure the sour cream is full fat and at room temperature for the best texture and flavor.
Salt:salt balances out all the rich flavors from the other ingredients.
Vanilla Extract: another main flavoring ingredient of Japanese matcha cheesecake. Make sure to use a high-quality vanilla extract for the best flavor. I love using Rodelle’s vanilla extract.
Lemon Juice: a touch of lemon juice adds more acidity to break through the cream cheese flavor and boost the flavor of the matcha powder.
Matcha Power: the star ingredient! Make sure to use high-quality matcha powder for the best-tasting results. I splurged and used ceremonial-grade matcha for a more vibrant and richer matcha flavor.
Large Eggs: eggs give this matcha cheesecake recipe its smooth and rich texture.
Substitutions and Additions
Think of this as your matcha cheesecake recipe. That means you can personalize this green tea cheesecake recipe based on your preferences. I’ve listed some substitutions and additions ideas below.
Substitutions
Crust: instead of a graham cracker crust, you can opt for Biscoff cookies, vanilla wafers, pretzels, ice cream cones, or even frosted flakes!
Vanilla Bean: instead of using vanilla extract, you can add 1 whole vanilla bean instead.
Culinary Matcha: instead of ceremonial grade matcha, you can use culinary matcha. Note that culinary matcha will be a duller green color and the flavor might not be as strong as the ceremonial grade.
Additions
Lemon zest: if you want a more matcha lemonade flavor you can add a teaspoon of lemon zest.
Toppings: you can make this matcha cheesecake have fun fruit pairings like mango or strawberry by adding a swirl of compote or jam on top of the cheesecake.
How to Make Matcha Cheesecake
This matcha cheesecake recipe is the best cheesecake recipe you will find! It is very easy to make and will yield the silkiest smooth and delicious results!
Graham Cracker Crust
Prep. Grease and line the inside of your 9-inch springform cake pan with parchment paper.
Pulverize the graham crackers. Using a food processor, pulverize the graham crackers into crumbs. Alternatively, you can place the graham crackers into a large ziplock bag and crush the crackers with a rolling pin.
Whisk in seasoning. In a large mixing bowl add the graham cracker crumbs, brown sugar, granulated sugar, and salt. Whisk until combined
Add in melted butter. Melt the butter in the microwave for about 15-30 seconds. Pour in the graham cracker mixture and thoroughly mix until combined.
Create the crust. Scoop the mix into a greased cake pan. Press firmly for a flat, even layer. Use a flat-bottomed glass or measuring cup to make an even flat layer.
Matcha Cheesecake Batter
Prepare the oven. Set the oven temperature to 325°F (163°C.) Set a kettle of water to boil. Wrap your springform pan with 4-5 layers of aluminum foil or alternatively use a 10-inch pan to protect the springform pan from getting wet.
Cream the cream cheese. In the bowl of an electric mixer fitted with a paddle attachment or beaters, beat the cream cheese on medium speed until smooth.
Add sugar. Turn the mixer to low speed. While the mixer is beating, slowly add the sugar in three increments until combined. Scrape the bottom and sides of the bowl to evenly combine.
Add sour cream, vanilla, lemon juice, and salt. While the mixer is beating on low, add the sour cream, vanilla extract, lemon juice, and salt and mix until combined.
Sift in the matcha powder. Sift the matcha powder into the bowl using a fine mesh strainer. Then mix to combine.
Mix the eggs. In a measuring cup with a spout, lightly whisk the eggs until just combined. While the mixer is slowly beating on low speed, add the lightly whisked eggs about one at a time making sure each egg is fully incorporated before adding the next egg.
Assemble. Pour the matcha cheesecake batter into the prepared springform pan and smooth out the top with a spatula. Tap the pan on your work surface a few times to release any air bubbles.
Bake
Bake. Place your cake pan into a large sheet cake pan. Pour boiling water into the roasting pan to come up about 1 inch along the side of the cake pan. Place the cake and water bath in the center rack of your oven. Bake at 325°F for about 1 hour or until the cake has a slight wobble in the center 2-3 inches of the cake.
Cool. Turn off the oven, and let the cheesecake rest in the oven and water bath for 3-5 minutes with the oven door cracked. Then run a thin knife around the edge of the cake. Next, remove the cheesecake from the water bath and set it on a wire rack to cool completely.
Chill. Cover with plastic wrap and chill in the refrigerator for at least 6 hours but preferably overnight before slicing and serving. Enjoy!
Tips for the Best Matcha Cheesecake
Tips for Mixing the Batter
Use room temperature ingredients. Using room-temperature cream cheese, sour cream, and eggs will allow you to mix a very smooth and creamy batter that has no lumps. It also aids in an even rise when you bake the green tea cheesecake.
Remember to scrape the sides of the bowl. After every step, I recommend scrapping the sides and bottom of the bowl with a spatula to ensure that all the ingredients are incorporated evenly.
Do not overbeat your eggs. Make sure to lightly scramble the eggs before adding them incrementally to your batter and keep your mixer on LOW speed when adding the eggs. Over-mixing the eggs can be the quickest way to ruin a cheesecake and cause it to crack.
Sift the matcha! It is important that you sift the matcha powder so that it doesn’t clump up in the cheesecake batter when you mix it.
Tips for Baking
Use a lot of aluminum foil to protect the springform pan. This is the one step that may ruin your cheesecake if water seeps into the pan. You have 2 options. 1) use at least 5-6 layers of aluminum foil to protect the base of the springform pan or 2) a 10-inch regular cake pan that is not springform to prevent any water leakage into the cake pan.
Do not open the oven while baking. Do not open the oven door until the cheesecake has been in the oven for a minimum of 60 minutes. Opening the oven door can cause the cheesecake to deflate and shrink.
The Japanese matcha cheesecake may seem underdone. The Japanese matcha cheesecake will 100% be wobbly in the center and seem underdone. Do not worry! It will firm up when it cools and chills in the refrigerator.
Chill the cheesecake: After you cool the green tea cheesecake on the counter, you MUST chill the cheesecake in the refrigerator for a minimum of 6 hours. If you cut the cheesecake immediately after it cools, it may be soft and soupy in the center.
Storage Instructions
You can store this matcha cheesecake wrapped in an airtight container in the refrigerator for up to one week.
Alternatively, you can freeze the green tea cheesecake in a freezer-safe container for up to 3 months. To serve, defrost in the refrigerator overnight before serving.
Frequently Asked Q’s & A’s
What does a water bath do for a cheesecake?
A water bath provides moisture from the steam which protects the top of the cake from cracking. The steam also aids in a gentle even rise with minimal shrinkage. A water bath makes baking easier because it is more forgiving and you will be less likely to overbake the cheesecake. The end result yields an ultra-creamy cheesecake.
How can I tell when the matcha cheesecake is done baking?
The matcha cheesecake is done baking when the outside is set and the center 3 inches has a slight wobble almost like jello.
Can I freeze this matcha cheesecake?
Yes! You can definitely freeze this matcha cheesecake. First, you must let the cheesecake set for about 6 hours or overnight in the refrigerator. Then place the cheesecake in the freezer on a sheet pan to freeze for 2 hours before transferring it to a freezer-safe container for up to 3 months. To serve, thaw the cheesecake in the refrigerator overnight before serving.
Smooth, velvety, and packed with rich matcha flavor, this matcha cheesecake is the most decadent dessert. This foolproof matcha cheesecake recipe will guide you to make the most delicious green tea cheesecake you have ever tasted.
Prep. Grease and line the inside of your 9-inch springform cake pan with parchment paper.
Pulverize the graham crackers. Using a food processor, pulverize the graham crackers into crumbs. Alternatively, you can place the graham crackers into a large ziplock bag and crush the crackers with a rolling pin.
Whisk in seasoning. In a large mixing bowl add the graham cracker crumbs, brown sugar, granulated sugar, and salt. Whisk until combined
Add in melted butter. Melt the butter in the microwave for about 15-30 seconds. Pour in the graham cracker mixture and thoroughly mix until combined.
Create the crust. Scoop the mix into a greased cake pan. Press firmly for a flat, even layer. Use a flat bottomed glass or measuring cup to make an even flat layer.
Cheesecake
Prepare the oven. Set the oven temperature to 325°F (163°C.) Set a kettle of water to boil. Carefully wrap your springform pan with 4-5 layers of aluminum foil or alternatively use a 10-inch pan to protect the springform pan from getting wet.
Cream the cream cheese. In the bowl of an electric mixer fitted with a paddle attachment or beaters, beat the room-temperature cream cheese on medium speed until smooth and creamy. About 1 minute.
Slowly add the sugar. Turn the mixer to low speed. While mixer is beating, slowly the sugar in three increments until combined. Scrape the bottom and sides of the bowl to evenly combine.
Add sour cream, vanilla, lemon juice and salt. While the mixer is beating on low, add the sour cream, vanilla extract, lemon juice and salt and mix until combined. Scrape the bottom and sides of the bowl.
Sift in the matcha powder. Sift the matcha powder into the bowl using a fine mesh strainer. Then mix to combine.
Mix the eggs. In a measuring cup with a spout, lightly whisk the eggs until just combined. While the mixer is slowly beating on low speed, add the lightly whisked eggs about one at a time making sure each egg is fully incorporated before adding the next egg. Scrape the bottom and sides of the bowl to fully combine. The batter should be silky smooth. Do not over mix.
Assemble. Pour the matcha cheesecake batter into the prepared springform pan and smooth out the top with a spatula. Tap the pan on your work surface a few times to release any air bubbles.
Bake. Place your cake pan into a large roasting pan or large sheet cake pan. Pour boiling water into the roasting pan to come up about 1-inch along the side of the cake pan. Place the cake and water bath in the center rack of your oven. Bake at 325°F for about 1 hour or until the cake has a slight wobble in the center 2-3 inches of the cake. The edges will have likely puffed and turned a very pale golden brown.
Cool. Turn off the oven, and let the cheesecake rest in oven and water bath for 3-5 minutes with the oven door cracked. Then run a thin knife around the edge of the cake to make sure the cake doesn’t stick to the sides of the cake and crack when it cools. Next, remove the cheesecake from the water bath and aluminum foil and set it on a wire rack to cool completely.
Chill. Cover with plastic wrap and chill in the refrigerator for at least 6 hours but preferably overnight to set before slicing and serving. Enjoy!
Notes
Tips for Mixing the Batter
Use room temperature ingredients. Using room-temperature cream cheese, sour cream, and eggs will allow you to mix a very smooth and creamy batter that has no lumps. It also aids in an even rise when you bake the green tea cheesecake.
Remember to scrape the sides of the bowl. After every step, I recommend scrapping the sides and bottom of the bowl with a spatula to ensure that all the ingredients are incorporated evenly.
Do not overbeat your eggs. Make sure to lightly scramble the eggs before adding them incrementally to your batter and keep your mixer on LOW speed when adding the eggs. Over-mixing the eggs can be the quickest way to ruin a cheesecake and cause it to crack.
Sift the matcha! It is important that you sift the matcha powder so that it doesn’t clump up in the cheesecake batter when you mix it.
Tips for Baking
Use a lot of aluminum foil to protect the springform pan. This is the one step that may ruin your cheesecake if water seeps into the pan. You have 2 options. 1) use at least 5-6 layers of aluminum foil to protect the base of the springform pan or 2) a 10-inch regular cake pan that is not springform to prevent any water leakage into the cake pan.
Do not open the oven while baking. Do not open the oven door until the cheesecake has been in the oven for a minimum of 60 minutes. Opening the oven door can cause the cheesecake to deflate and shrink.
The Japanese matcha cheesecake may seem underdone. The Japanese matcha cheesecake will 100% be wobbly in the center and seem underdone. Do not worry! It will firm up when it cools and chills in the refrigerator.
Chill the cheesecake: After you cool the green tea cheesecake on the counter, you MUST chill the cheesecake in the refrigerator for a minimum of 6 hours. If you cut the cheesecake immediately after it cools, it may be soft and soupy in the center.
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