Matcha Cheesecake

Why You’ll Love Matcha Cheesecake Recipe

• Exceptionally creamy texture — velvety and silky in every bite

• Balanced matcha flavor — strong enough to satisfy, not overpowering

• One‑bowl style mixing — simple steps, minimal fuss

• Beautiful presentation — can swirl decorative matcha designs on top

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham crackers (crushed)

• Granulated sugar

• Melted butter

For the cheesecake filling:

• Matcha powder

• Granulated sugar

• Cream cheese (softened / room temperature)

• Heavy cream

• Cornstarch

• Egg yolks

• Whole eggs

For decoration (optional):

• A small amount of the cheesecake filling

• Matcha powder

Directions

Prepare the pan and water bath

1. Butter the inside of a 9-inch springform pan or line it with parchment paper.

2. Prepare a water bath by filling a large baking pan with hot water to about ¼–⅓ of the height of your cheesecake pan.

Make the crust

1. Melt the butter.

2. Crush the graham crackers, leaving some texture.

3. Mix the crushed crackers with sugar, then stir in the melted butter.

4. Press the mixture firmly into the bottom of the springform pan.

5. Optional: Bake the crust at 340 °F (171 °C) for about 8 minutes to set and toast slightly.

6. Wrap the outside of the pan in foil or an oven-safe bag to prevent water from leaking in during baking.

Make the cheesecake filling

1. In one bowl, whisk together the matcha powder and sugar to eliminate lumps.

2. In another bowl, whip the softened cream cheese until smooth.

3. Add the matcha-sugar mixture to the cream cheese and whisk until fully incorporated.

4. Slowly add the heavy cream in two stages, mixing until smooth after each addition.

5. Mix in the cornstarch — it may look lumpy at first but will smooth out.

6. Add egg yolks and whole eggs one at a time, mixing well after each addition.

7. Use a spatula to scrape down the sides and ensure the batter is evenly blended.

Optional: Create matcha swirls on top

1. Reserve about 1 tablespoon of cheesecake batter and mix it with a small amount of matcha powder to form a thicker paste.

2. Pour the main batter into the crust.

3. Pipe thin lines of the matcha paste across the top.

4. Use a toothpick to drag lines outward or inward to create a swirl pattern.

Bake the cheesecake

1. Place the wrapped cheesecake pan into the prepared water bath.

2. Bake at 325 °F (162 °C) for about 70 minutes, until the edges are set but the center is still slightly wobbly.

3. Turn off the oven, open the door slightly, and let the cheesecake rest inside for 30 minutes.

4. Remove from the oven and cool to room temperature.

5. Refrigerate for at least 5 hours or overnight to fully set.

Detach and slice

1. Run a knife or spatula around the edges to release the cheesecake from the pan.

2. Remove the springform ring.

3. Lift the cake with a spatula.

4. For clean slices, warm a knife in hot water, wipe dry, and cut — cleaning the blade between slices.

Servings and timing

• Servings: 12 slices

• Prep + baking + resting time: about 2 hours

• Chill time: at least 5 hours or overnight

• Total time: approximately 7 hours (including chilling)

Variations

• Omit the crust for a crustless, gluten-free version

• Skip the water bath (texture may be slightly less smooth, more prone to cracks)

• Use less matcha for a milder green tea flavor

• Swap graham crackers with Oreo crumbs for a chocolate twist

• Pair with toppings like azuki (sweet red bean), white chocolate, berries, whipped cream, or caramel

Storage/Reheating

• Wrap exposed slices in plastic wrap or store in an airtight container

• Refrigerate for up to 4–5 days

• Freeze individual slices wrapped in plastic and foil for up to 1 month

• Do not reheat — serve chilled for best texture

FAQs

Can I make the cheesecake without a crust?

Yes — this recipe works well without a crust if you prefer a gluten-free or lighter option.

Can I bake the cheesecake without a water bath?

Yes, but using a water bath gives a silkier texture and prevents cracking.

Can I reduce the amount of matcha powder?

Absolutely. If you prefer a milder taste, use less matcha without affecting the structure.

What toppings pair well with matcha cheesecake?

Try sweet red bean paste, whipped cream, berries, white chocolate, or a drizzle of caramel.

Why use cornstarch in the filling?

Cornstarch lightens the texture and helps prevent cracking by stabilizing the batter.

Do I need to let the cream cheese soften before mixing?

Yes — softened cream cheese ensures a smooth batter without lumps.

Can I make this ahead of time?

Yes — it’s ideal to make it a day ahead and chill overnight for the best texture.

What size pan should I use?

A 9-inch springform pan is recommended for even baking and easy removal.

How do I get clean slices?

Warm a sharp knife in hot water, dry it, and cut straight down. Clean the blade between slices.

Can I freeze leftovers?

Yes — wrap slices tightly and freeze for up to a month. Thaw in the fridge before serving.

Conclusion

This matcha cheesecake is an impressive yet approachable dessert that brings together a smooth, creamy texture with the earthy depth of green tea. Whether you dress it up with a decorative swirl or keep it simple, it’s a refined treat that’s perfect for matcha fans and special occasions alike.