This matcha green tea cheesecake is so rich and velvety with just the right amount of green tea flavor. The steps are simple, you can make the cheesecake batter with one bowl and a whisk. Serve the smooth cheesecake for your special events, it'll be a perfect dessert for all matcha lovers!
I love matcha desserts, from simple matcha sponge cake to matcha ice cream, matcha mille crepe, matcha truffles... the list keeps going! And matcha cheesecake is definitely one of them. The rich matcha flavor goes so well in the refreshing cream cheese flavor. And that deep green color authentic matcha creates! It is simply beautiful.
For baked cheesecake, the texture plays one of the biggest roles in the whole experience. Just like my New York Cheesecake and Strawberry mini cheesecakes, this cheesecake is so velvety with a silky smooth texture.
In this tutorial, I am sharing how to make it step by step with essential tips so that you can make it successful at home.
Let's get started.💪🏻
📌 What Is Matcha?
Matcha is made from stone-ground tea leaves mostly produced in Japan. The matcha powder is whisked into hot water to form a foamy drink, traditionally to be served for Japanese tea ceremonies. Because of its unique flavor and health benefits, matcha powder is now popular around the world from various drinks to desserts.
Matcha is rich in many components, such as amino acids, vitamins C, A, E, & K, minerals, caffeine, and antioxidants. The antioxidants include catechins, which may help prevent cell damage and lower the risk of certain diseases.
📌 Ingredients To Make Matcha Cheesecake
The crust:
- Unsalted butter: Melt butter before use. It helps to connect graham cracker pieces.
- Graham crackers: You can also use Oreo cookies to make Oreo cookie crust.
- Granulated sugar: You can omit it if you prefer.
Cheesecake filling:
- Matcha powder: Use high quality matcha for the best results. They tend to have a brighter color.
- Granulated sugar: Use white sugar, such as granulated sugar or caster sugar.
- Cream cheese: Leave it at room temperature ahead to soften it. Do not use cold cream cheese since they do not blend well with other ingredients.
- Heavy cream: Use heavy cream or heavy whipping cream. I decided not to add sour cream since I felt the flavor didn't go well with matcha so much.
- Cornstarch: Cornstarch helps to thicken the filling with less amount of eggs. It creates a slightly lighter texture and prevents the filling from getting too dense.
- Yolks: Egg yolks add a richer flavor while thickening the filling.
- Egg: It helps to thicken the filling.
For Decoration on Top:
- The cheesecake filling: Save 1 tablespoon of the cheesecake filling for the decoration. You can omit the decoration if you prefer.
- Matcha powder: Mix a bit of matcha powder and the filling to make a green paste for the decoration.
What kind of matcha should I use?
I like to use high-quality matcha even for baking for the taste, aroma, and color. Some of my favorite types are Uji matcha from Uji, in Kyoto, Japan, and Yame matcha from Yame, in Fukuoka, Japan. There are many kinds of matcha powder and the flavors vary widely depending on the brands or where they are made from. It's really like chocolate. Some of them are more bitter, sweeter, earthy, or buttery... So ultimately, it is up to your preference. Try some kinds and find your favorite!
📌 Tools To Make Matcha Cheesecake
- Ziplock and a rolling pin or food processor: Use them to crush graham crackers.
- 9-inch springform pan with a removable bottom
- Baking sheet tray: Use it to pour hot water in to bake the cheesecake with a water bath.
- A thin clothes or kitchen towel: Lay it on top of the baking sheet to deliver the heat more gently in the oven.
- Aluminum foil or oven bag: Cover the sides of the pan with it to prevent the hot water from going into the pan.
- Large bowl or Stand mixer with a paddle attachment
- Whisk
- Rubber spatula
- Toothpick: Use it to create a matcha decoration on top of the cheesecake filling.
- Pot for water bath
- Small cake spatula: Use it to detach a cheesecake from a pan.
- Large cake spatula: Use it to transfer a cheesecake.
📌 Step-By-Step Instructions To Make Matcha Cheesecake
Preparation
- Coat a thin layer of butter all over the pan so that the cake comes out a little bit more easily. You can also cover the side with parchment paper to release the cake more easily.
- Prepare a gently simmering water to bake the cheesecake with a water bath. (Baking it with a water bath creates a much smoother texture!)
Make the crust.
- Melt butter.
- Crush graham crackers in a ziplock using a rolling pin. Do not make it too powdery. Leave some pieces to get a better crumbly texture.
- Mix the graham crackers and sugar roughly in a bowl.
- Add melted butter and mix until combined.
- Drop it on the greased pan and flatten the surface by pushing it with something flat such as a measuring cup. Give it good pressure so that it doesn't break down when transferring or slicing it.
- (optional) If you want the crust to be a little bit more toasty and crispier, bake it ahead at 340ºF (171ºC) for about 8 minutes until the edges are slightly golden brown.
- After the crust cools down, wrap the side with a few layers of foil or an oven bag so that the water does not go in when baking the cheesecake with a water bath.
- Lay a thin cloth or kitchen towel on a baking tray so that the heat is delivered more gently. Place the pan on top of it.
Make the cheesecake filling.
- Mix sugar and matcha powder very fast with a whisk. By doing it, you can eliminate the lumps of matcha powder.
- Add the cream cheese to a separate bowl. Ensure it is left at room temperature beforehand to soften it. Mix it until smooth.
- Add the matcha & sugar mixture and mix well until smooth. Mix slowly in the beginning so that the matcha powder is not scattered everywhere and gradually speed up.
- Add heavy cream: Add about ⅓ of it first and mix until smooth. Add the remaining heavy cream and mix well.
- Add cornstarch. The batter will look lumpy in the beginning. Continue mixing until it looks nice and smooth.
- Add egg yolks and whole eggs and mix well each time.
- Switch to a spatula at the end and clean up the bottom and the sides of the bowl to ensure everything is evenly incorporated.
Tips💡
- Using soft cream cheese is very important to make a smooth batter. It'll be a struggle to blend cold cream cheese with other ingredients!
- You can also make the filling using a stand mixer with a paddle attachment.
Draw patterns on top with matcha paste.
- Set aside about 1 tablespoon of the cheesecake filling in a small bowl.
- Add sifted matcha powder to it. Mix well until smooth.
- Pour that into a small piping bag. (or even ziplock!)
- Pour the cheesecake filling into the prepared pan.
- Cut the tip of a piping bag and draw swirls on top of the cheesecake filling.
- Insert a toothpick near the edge of the pan and pull it toward the center. Keep repeating it to create a pattern.
Tips💡
- The tip of the piping bag shouldn't touch the filling directly as you draw the swirls. Lift it up and drop the line as you squeeze, moving your hands to where you want it to land.
- The line keeps cutting off when it's too thin. You can pipe more easily with a thicker line.
- Even if the swirls don't look perfect, it's totally fine! - It'll still look beautiful by using a toothpick at the end. You can also draw anything you like and have fun!
Bake the cheesecake.
- Slowly and carefully move it to the oven so that the pattern on top is not moving too much.
- Pour the hot water into the baking tray up to about ¼ - ⅓ of the height of the pan.
- Bake at 325ºF (162ºC) for about 70 minutes with a water bath until it wobbles and bounces when you tap the side gently. It shouldn't look like liquidity. Turn off the heat, leave the oven door open (about 1 inch), and let the cheesecake sit in the oven for about 30 minutes to ensure the cheesecake is completely cooked through to the center.
- Let it cool at room temperature and chill it in the fridge for at least 5 to 6 hours until the cheesecake gets cold completely.
Tips💡
- The filling might look very soft but do not worry, it gets firmer once it is chilled.
- Adjust the baking time and temperature accordingly, depending on the oven, the size of the pan, etc.
How to detach the cheesecake from a pan.
- Insert a small cake spatula or knife all around the edge to ensure that the cheesecake filling and the crust are detached. Take off the side of the pan.
- Detach the bottom edge using a small cake spatula. Insert a larger cake spatula under the bottom to transfer the cheesecake to a plate or cake stand.
📌 How To Slice Cheesecake
The steps to slice cheesecake:
- Warm a knife with hot water.
- Wipe off the water.
- Slice.
- Clean a knife with a wet paper towel or cloth.
- And repeat the process!
Now, enjoy! I also love to eat this creamy cheesecake with a drop of fluffy whipped cream. it tastes so good.
📌 How To Store Matcha Cheesecake
Protect the cut sides with plastic wrap so that they're not going to get dried. Wrap this surface with plastic wrap also or put it in an airtight container and store it in the fridge for 4 - 5 days.
📌 FAQ
Can I make the cheesecake without the crust?
Yes! You can make a gluten-free matcha cheesecake by omitting the crust.
Can I bake the cheesecake without a water bath?
It is definitely possible but I highly recommend baking it with a water bath to give the cheesecake a silky smooth texture.
Can I reduce the amount of matcha powder?
Yes. I tried not to add too much matcha powder so that most people won't feel it's too intense even if they are not familiar with the flavor. But if you are nervous, reduce the amount a little bit.
📌 Watch How To Make It!
To learn how to make matcha green tea cheesecake visually and have a deeper understanding of all, watch the video tutorial!
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📌 More Japanese Dessert Recipes
If you liked this matcha cheesecake recipe, also try other Japanese-style desserts!
📌 Printable Recipe
💬 Please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
Baked Matcha Green Tea Cheesecake
Equipment
- Ziplock and a rolling pin or food processor.
- 9-inch Springform pan with a removable bottom
- Baking sheet tray
- A thin clothes or kitchen towel
- Aluminum foil or oven bag.
- Large bowl or Stand mixer with a paddle attachment
- Whisk
- Rubber spatula
- Toothpick
- Large Pot for water bath
- Cake spatula
Ingredients
Crust
- 3.5 oz Melted butter 7 Tbsp
- 6.3 oz Graham crackers 12 sheets
- 0.9 oz Granulated sugar 2 Tbsp
Cheesecake filling
- 0.4 oz Matcha powder 2 tablespoon *Level the surface.
- 7 oz Granulated sugar 1 US cup
- 23.8 oz Cream cheese 3 8-oz blocks
- 11.2 oz Heavy cream 1 ⅓ US cups
- 0.6 oz Cornstarch 2 tablespoon *Level the surface.
- 1 oz Yolks 2 yolks
- 3.5 oz Egg 2 eggs
Matcha swirls on top
- 1 Tbsp The cheesecake filling
- ¼ teaspoon Matcha powder
Instructions
Preparation
- Coat a thin layer of butter all over the pan so that the cake comes out a little bit more easily. You can also cover the side with parchment paper to release the cake more easily.
- Prepare a gently simmering water to bake the cheesecake with a water bath. (Baking it with a water bath creates a much smoother texture!)
Crust
- Melt butter.
- Crush graham crackers in a ziplock using a rolling pin. Do not make it too powdery. Leave some pieces to get a better crumbly texture.6.3 oz Graham crackers
- Mix the graham crackers and sugar roughly in a bowl.0.9 oz Granulated sugar
- Add melted butter and mix until combined.3.5 oz Melted butter
- Drop it on the greased pan and flatten the surface by pushing it with something flat such as a measuring cup. Give it good pressure so that it doesn't break down when transferring or slicing it.
- (optional) If you want the crust to be a little bit more toasty and crispier, bake it ahead at 340ºF (171ºC) for about 8 minutes until the edges are slightly golden brown.
- After the crust cools down, wrap the side with a few layers of foil or an oven bag so that the water does not go in when baking the cheesecake with a water bath.
- Lay a thin cloth or kitchen towel on a baking tray so that the heat is delivered more gently. Place the pan on top of it.
Cheesecake filling
- Mix sugar and matcha powder very fast with a whisk. By doing it, you can eliminate the lumps of matcha powder.0.4 oz Matcha powder, 7 oz Granulated sugar
- Add the cream cheese to a separate bowl. Ensure it is left at room temperature beforehand to soften it. Mix it until smooth.23.8 oz Cream cheese
- Add the matcha & sugar mixture and mix well until smooth. Mix slowly in the beginning so that the matcha powder is not scattered everywhere and gradually speed up.
- Add heavy cream: Add about ⅓ of it first and mix until smooth. Add the remaining heavy cream and mix well.11.2 oz Heavy cream
- Add cornstarch. The batter will look lumpy in the beginning. Continue mixing until it looks nice and smooth.0.6 oz Cornstarch
- Add egg yolks and whole eggs and mix well each time.1 oz Yolks, 3.5 oz Egg
- Switch to a spatula at the end and clean up the bottom and the sides of the bowl to ensure everything is evenly incorporated.
Matcha swirls on top
- Set aside about 1 tablespoon of the cheesecake filling in a small bowl.1 tablespoon The cheesecake filling
- Add sifted matcha powder to it. Mix well until smooth.¼ teaspoon Matcha powder
- Pour that into a small piping bag. (or even ziplock!)
- Pour the cheesecake filling into the prepared pan.
- Cut the tip of a piping bag and draw swirls on top of the cheesecake filling.
- Insert a toothpick near the edge of the pan and pull it toward the center. Keep repeating it to create a pattern.
Bake the cheesecake.
- Slowly and carefully move it to the oven so that the pattern on top is not moving too much.
- Pour the hot water into the baking tray up to about ¼ - ⅓ of the height of the pan.
- Bake at 325ºF (162ºC) for about 70 minutes with a water bath until it wobbles and bounces when you tap the side gently. It shouldn't look like liquidity. Turn off the heat, leave the oven door open (about 1 inch), and let the cheesecake sit in the oven for about 30 minutes to ensure the cheesecake is completely cooked through to the center.
- Let it cool at room temperature and chill it in the fridge for at least 5 to 6 hours until the cheesecake gets cold completely.
Video
Notes
How to store it:
Protect the cut sides with plastic wrap so that they're not going to get dried. Wrap this surface with plastic wrap also or put it in an airtight container and store it in the fridge for 4 - 5 days. ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **Nutrition
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Jane says
So excited to try this recipe! Can I use Goya Maria cookies instead of graham cookies for the base? Will it change the texture of the base?
ayacaliva says
Thank you!😊 Yes, the texture changes a bit but it should work just fine. I hope you'll like it!