Description
This Matcha Cheesecake is rich and smooth, infused with earthy matcha flavor. Perfect for anyone who loves Japanese-inspired desserts.
Ingredients
Scale
- For the Crust
- 1 ½ cups graham cracker crumbs (or almond flour for low-carb)
- 5 tablespoons melted butter
- 2 tablespoons sugar
- For the Cheesecake Filling
- 24 oz cream cheese (softened)
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons matcha powder (ceremonial or culinary grade)
- 1 teaspoon vanilla extract
- Pinch of salt
- For Decoration (Optional)
- Extra matcha powder for dusting
- White chocolate drizzle
- Fresh berries
- Edible flowers
- Matcha whipped cream
Instructions
- Prepare the Crust
- Mix graham crumbs, melted butter, and sugar.
- Press firmly into the bottom of a springform pan.
- Bake at 325°F (165°C) for 8 minutes.
- Let cool.
- Make the Matcha Filling
- Beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Add sour cream, vanilla, and salt.
- Sift matcha powder to remove clumps and add it in.
- Mix until the batter turns a smooth green.
- Add eggs one at a time; mix gently to avoid air bubbles.
- Bake the Cheesecake
- Pour filling over the crust.
- Tap the pan gently to release air pockets.
- Bake at 325°F (165°C) for 55–65 minutes, until edges are set and center slightly jiggles.
- Turn off oven and let cheesecake cool inside for 1 hour.
- Chill
- Refrigerate cheesecake for at least 4 hours, ideally overnight.
- The texture becomes smoother and richer as it chills.
- Decorate
- Dust with matcha powder, pipe whipped cream, or create artistic swirls for a gorgeous matcha cake decoration.
Notes
- This cheesecake is best served chilled.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Matcha, Cheesecake, Japanese dessert