Velvety smooth Matcha Cheesecake is an indulgent dessert bursting with green tea flavor!
This Matcha Cheesecake is a perfectly balanced masterpiece. It features a buttery graham cracker crust and a creamy cheesecake filling with bright citrusy notes and a subtle earthy sweetness from the matcha. If you’re a green tea lover, we guarantee this cheesecake will make you swoon!
And if you love cheesecake as much as we do, make sure you check out our Ultimate Guide to New York Style Cheesecake for all of our best tips and tricks!
Recipe ingredients
This matcha cheesecake is made with simple ingredients and a few spoonfuls of quality matcha powder!
Graham cracker crust ingredients
- Graham cracker crumbs: You can use a food processor to pulverize your graham crackers. Alternatively, place the graham crackers in a zip-top bag and use a rolling pin to crush them.
- Unsalted butter: The butter binds the graham cracker crumbs together to form the crust.
- Kosher salt: Some brands of graham crackers contain more salt than others, so feel free to adjust the salt to taste.
Matcha cheesecake filling ingredients
- Cream cheese: This is the rich and creamy base for our cheesecake. Make sure to use full fat cream cheese in brick form.
- Granulated sugar: For this recipe, we use a bit more sugar than in some of our other cheesecake recipes in order to balance out the slight bitterness of matcha.
- All purpose flour: The flour gives our matcha cheesecake a mouthfeel that is slightly more cake-like.
- Matcha powder: Matcha is a green tea powder commonly made in Japan. Make sure to use a high-quality matcha powder to ensure a vibrant color and rich flavor. I used Maeda-en ceremonial grade matcha powder and was thrilled with the how the cheesecake turned out!
- Kosher salt: A pinch of salt brings out the other flavors of the matcha cheesecake.
- Sour cream: Sour cream adds a bit of acidity that cuts through the richness of the other ingredients.
- Vanilla extract: A whole tablespoon of vanilla extract enhances the overall flavor complexity.
- Lemon juice: An extra boost of acidity helps to balance the earthy matcha powder.
- Eggs: The eggs bind the ingredients together and give the cheesecake its indulgent flavor.
Step by step photos and instructions
To make this matcha cheesecake recipe, you’ll need the following kitchen equipment:
- 9-inch (23 cm) springform pan
- Electric handheld mixer or stand mixer
- Food processor (optional)
Step 1: Make the graham cracker crust. Crush the graham crackers using a food processor (or zip-top bag and rolling pin). Mix with the melted butter and salt.
Step 2: Press the crust into the springform pan and bake. Make sure to let the crust cool completely before adding the matcha cheesecake filling.
Step 3: Beat the room temperature cream cheese until smooth. This step will help ensure the cream cheese easily blends with the other ingredients.
Step 4: Whisk together the granulated sugar, matcha powder, flour and salt. This step is very important! It prevents any pockets or clumps of matcha powder or flour in the batter.
Step 5: Beat the sugar mixture with the cream cheese until smooth. Scrape down the sides and bottom of the bowl as needed.
Step 6: Add the sour cream, vanilla extract and lemon juice. Mix until fully incorporated.
Step 7: Add the eggs one at a time, beating after each addition. Make sure to mix until just combined. Overmixing after adding the eggs can add too much air to the batter.
Step 8: Pour the cheesecake batter into the cooled crust. Gently tap the pan against the countertop to release any large air bubbles.
Step 9: Bake the cheesecake until the edges are set. No water bath needed! We bake this cheesecake at a low temperature to ensure a soft and creamy texture with no cracks.
Step 10: Allow the cheesecake to cool to room temperature. Then transfer to the refrigerator for at least 6 hours before serving. Dust with powdered sugar and matcha powder if desired!
Expert tips and tricks
- Use room temperature ingredients. Room temperature cream cheese, sour cream and eggs blend more easily, ensuring your matcha cheesecake batter is smooth and lump-free.
- Scrape down the sides and bottom of the mixing bowl often. This helps make sure there are no pockets of unmixed cream cheese in the cheesecake.
- Don’t skip whisking the flour and matcha with the sugar. This step prevents the matcha and flour from clumping together and helps to evenly distribute the dry ingredients.
- Make sure not to overbeat the eggs. Overbeating the eggs can add too much air to the batter. Make sure to mix until just combined.
Storage and freezing
This matcha cheesecake recipe can be stored in an airtight container in the fridge for up to 5 days.
The matcha cheesecake can also be frozen for up to 3 months. To freeze, wrap the whole cheesecake (or individual cheesecake slices) in a layer of plastic wrap followed by a layer of aluminum foil.
Pro Tip: Wait to add the powdered sugar topping until just before serving, as the moisture in the cheesecake will absorb some of the topping after a few hours. It will still be delicious, just not quite as pretty!
Recipe variations and substitutions
- Use different cookies for the crust. This matcha cheesecake can also be made with an Oreo Cookie Crust or a Biscoff cookie crust!
- Add more citrus. Adding the zest of one lemon is a great way to level up the fresh citrusy flavors of this cheesecake.
- Use culinary grade matcha powder. We used a ceremonial grade matcha powder for this green tea cheesecake, but culinary matcha will work just as well.
- Add a fun topping. I recommend a layer of white chocolate ganache or a fresh strawberry topping!
FAQs
Matcha will add a beautiful green tea flavor to your cheesecake. It’s earthy and subtly sweet, which pairs well with the rich cream cheese.
Matcha is a finely ground powder made from green tea leaves. It’s most commonly made in Japan and comes in three categories: ceremonial grade, premium grade and culinary grade. I went with a ceremonial grade matcha for its bright color and smooth taste. But a culinary grade matcha powder from a quality brand will also work, although the color may be less vibrant. Two brands that I recommend are Maeda-en and Ippodo Tea.
Your cheesecake is done baking when the edges are set and the top of the cheesecake appears matte. It will still be quite jiggly. You can also use a digital thermometer to check the internal temperature of the cheesecake. You can turn off the oven when the center of the cheesecake reaches 145°F (63°C).
Nope! This baked matcha cheesecake was designed to be a fuss-free recipe with no water bath needed. It’s baked at a low temperature to ensure a smooth and creamy texture.
Loving this matcha cheesecake recipe? For more cheesecake inspiration, make sure to check out these recipes:
Matcha Cheesecake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
Ingredients
Graham Cracker Crust
- 2 cups (215 grams) graham crackers, crushed (about 14 graham crackers)
- 5 tablespoons (70 grams) unsalted butter, melted
- ⅛ teaspoon kosher salt
Matcha Cheesecake Filling
- 32 oz (900 grams) full fat cream cheese, room temperature
- 1.5 cups (300 grams) granulated sugar
- 2 tablespoons (15 grams) all purpose flour
- 2 tablespoons (12 grams) matcha powder
- ¼ teaspoon kosher salt
- 1 cup (240 grams) sour cream, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 4 large eggs
Matcha Powdered Sugar Topping (Optional)
- ¼ cup (30 grams) powdered sugar
- ½ teaspoon matcha powder
Instructions
Graham Cracker Crust
- Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
- In a small bowl, combine the finely crushed graham crackers, melted butter and salt. Mix until well combined. Firmly press the mixture into the bottom of the pan and slightly up the sides.
- Bake for 10 minutes. Set aside to cool.
Matcha Cheesecake Filling
- Using an electric mixer, beat the cream cheese on medium-low speed for several minutes until smooth. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the sugar, flour, matcha and salt until well combined with no lumps.
- Add the sugar mixture to the cream cheese and mix until well combined.
- Mix in the sour cream, vanilla extract and lemon juice until fully incorporated.
- Add the eggs one at a time, beating after each addition on low speed until just combined. Don’t overmix here!
- Pour the cheesecake batter into the cooled crust.
- With the oven still at 325°F (160°C), place the cheesecake on the center rack. To safeguard against any leakage, you can also place the cheesecake on a rimmed pan. Bake for 30 minutes.
- Reduce heat to 250°F (120°C). Slightly crack the oven door for the first 2-3 minutes to help the oven cool down. Bake for 35-45 minutes.* The edges of the cheesecake will be set, but the center will still be quite wobbly.
- Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for 30 minutes. Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours.
- Transfer the cheesecake to the refrigerator for at least 6 hours before releasing from the springform pan.
Matcha Powdered Sugar Topping (Optional)
- Whisk together the matcha powder and powdered sugar until no lumps remain.
- Use a fine mesh sieve to sift the matcha powdered sugar over the cheesecake. Make sure to do this right before serving, as it may absorb into the cheesecake if applied too early.
Notes
Internal temperature: I often use an instant read thermometer to ensure my cheesecake doesn’t overbake. The cheesecake should be at 145°F (63°C) when you turn off the oven. Resting in the warm oven will bring it up an additional 5-10 degrees Fahrenheit.
Make ahead: I recommend making this cheesecake a day before enjoying, as it takes at least 8 hours to completely set.
Storage and freezing: This matcha cheesecake can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 564
- Sugar: 35.7g
- Sodium: 408.7mg
- Fat: 38.14g
- Saturated Fat: 21.07g
- Unsaturated Fat: 12.82g
- Trans Fat: 1.06g
- Carbohydrates: 48.44g
- Fiber: 1.19g
- Protein: 9.15g
- Cholesterol: 162.7mg
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