The Best Matcha Cheesecake You’ll Love to Bake
A creamy and luxurious Matcha Cheesecake that blends rich, smooth cream cheese with the earthy elegance of matcha green tea. This dessert is beautifully balanced, gently sweet, and perfect for any occasion—from casual weekends to special celebrations.
Equipment
- 9-inch springform pan
- Aluminum Foil
- Mixing bowls
- Stand mixer or hand mixer
- Fine-mesh sieve
- Rubber spatula
- Roasting pan (for water bath)
- Kitchen towel
- Thin knife for slicing
Ingredients
- 1½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 2 tablespoons high-quality matcha powder sifted
- 3 large eggs room temperature
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Optional:
- ½ cup white chocolate chips
- Fresh strawberries for garnish
Instructions
- Wrap springform pan with foil; lightly grease inside.
- Mix graham cracker crumbs and butter; press into pan. Bake crust at 350°F (175°C) for 10 minutes.
- Lower oven to 325°F (163°C).
- Beat cream cheese and sugar until smooth and creamy.
- Sift matcha over the batter; blend gently.
- Add eggs one at a time, mixing slowly after each.
- Stir in cream, vanilla, and salt until silky.
- Pour filling over cooled crust; smooth the top.
- Place springform pan inside roasting pan; pour in hot water halfway up sides.
- Bake 55–65 minutes, until edges are set and center jiggles slightly.
- Cool inside oven for 1 hour with door cracked open.
- Chill in the fridge at least 6 hours or overnight.
- Slice with a warm knife and serve with your favorite toppings!
Notes
Tip: For the smoothest batter, always sift your matcha powder before mixing it in. It makes a world of difference in both texture and color!