Matcha Green Tea Cheesecake: A Japanese Twist On A Classic
A creamy, velvety cheesecake infused with premium matcha green tea powder for a unique Japanese flavor. This dessert blends the richness of classic cheesecake with the earthy, slightly bitter notes of matcha, creating a visually stunning and delicious treat.
Equipment
- Springform pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Sifter
- Measuring cups and spoons
- Baking dish (for water bath)
Ingredients
- 200 g digestive biscuits or graham crackers crushed
- 100 g unsalted butter melted
- 500 g cream cheese softened
- 150 g granulated sugar
- 200 ml heavy cream
- 3 large eggs
- 2 tablespoons matcha green tea powder high quality, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch optional, for firmer texture
Instructions
- Crush the digestive biscuits or graham crackers into fine crumbs. Mix with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until fully incorporated.
- Add heavy cream, eggs, and vanilla extract. Mix until smooth and creamy.
- Sift matcha powder into the mixture and whisk until evenly distributed and vibrant green. Add cornstarch if a firmer texture is desired.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Preheat oven to 160°C (320°F). Place the springform pan in a larger baking dish and fill with hot water halfway up the sides (water bath method).
- Bake for 50-60 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving. Dust with extra matcha powder or garnish as desired.
Notes
Use high-quality matcha for the best flavor and color. Serve chilled, and pair with fresh berries, whipped cream, or a drizzle of white chocolate. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
