If you’re a fan of Japanese matcha, this cheesecake will quickly become a favorite! Unlike traditional cheesecakes, this recipe incorporates the earthy, slightly bitter notes of matcha green tea, balancing them beautifully with a creamy and slightly sweet filling. With its delicate flavor and stunning green hue, this dessert is as much a feast for the eyes as it is for the palate. Perfect for tea lovers and adventurous dessert enthusiasts, this matcha cheesecake is a must-try.
Ingredients for Matcha Cheesecake
- 2 packages (16 ounces / 450 g) cream cheese, room temperature
- 2 tablespoons (30 ml) milk
- 3/4 cup (150 g) granulated sugar
- 2 large free-run eggs, beaten until foamy
- 3 tablespoons (45 ml) warm heavy cream (35%), or more if needed
- 2 tablespoons (15 g) Japanese matcha green tea powder
- 1 teaspoon (5 ml) pure vanilla extract
- 1 (9-inch / 23-cm) chocolate honey graham cracker pie crust
Step-by-Step Instructions for Matcha Cheesecake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Blend the Cream Cheese Mixture
In the bowl of a stand mixer, combine the cream cheese and milk. Using the paddle attachment, mix on medium speed (speed 3) for about 2 minutes, or until the mixture is smooth. Add the granulated sugar and continue processing until the texture is creamy. Incorporate the foamy eggs, mixing until fully combined.
Step 3: Prepare the Matcha Mixture
In a small bowl, combine the warm heavy cream and matcha powder. Stir thoroughly until the matcha dissolves completely and no lumps remain. Add this matcha mixture to the cream cheese mixture along with the vanilla extract. Blend everything together until well incorporated.
Step 4: Assemble and Bake
Pour the cheesecake batter into the prepared chocolate honey graham cracker crust. Smooth the top with a spatula. Place the pie crust onto a baking sheet for easy handling and transfer it to the preheated oven. Bake for 30–35 minutes, or until the center is almost set—it should jiggle slightly when shaken gently.
Step 5: Gradual Cooling
Turn off the oven and leave the cheesecake inside with the door closed for 2 hours. After that, prop the oven door open slightly and allow the cheesecake to cool for an additional hour. This slow cooling process helps prevent cracks.
Step 6: Release and Chill
Remove the cheesecake from the oven and gently run a knife around the edge of the crust to loosen it from the pan. This step also helps prevent cracking as it cools. Allow the cheesecake to cool completely at room temperature. Cover with plastic wrap and refrigerate for 12 to 24 hours before slicing and serving.
This matcha cheesecake offers a delightful twist on a classic dessert, combining creamy decadence with the distinctive flavor of Japanese green tea. Its rich, smooth texture and subtly sweet taste make it an excellent choice for any occasion. Whether you’re hosting a dinner party or simply treating yourself, this cheesecake is sure to impress. Pair it with a cup of green tea for the ultimate matcha experience!
