Matcha cheesecake is one of those desserts that stands out for both its flavor and its appearance. Its soft green color, creamy texture, and perfect balance of sweetness and delicate vegetal notes make it an elegant, original dessert for anyone looking to go beyond a classic cheesecake. If you love matcha and enjoy rich, creamy desserts, this matcha cheesecake recipe is sure to become one of your favorites.
Matcha brings a unique flavor to cheesecake. When used in the right amount, it doesn't overpower the dessert but instead adds depth, a subtle herbal note, and a delicate aroma that pairs beautifully with the richness of cream cheese. On top of that, matcha cheesecake has an eye-catching presentation that's perfect for special occasions, afternoon tea, or celebrations.
Matcha cheesecake recipe
Ingredients for the crust
To make the crust for this matcha cheesecake recipe, you'll need 180 g of digestive biscuits (or graham crackers) and 80 g of melted butter. Crush the biscuits into fine crumbs, mix them with the melted butter, and press the mixture firmly into the base of a springform pan. Refrigerate while you prepare the filling.
Ingredients for the filling
For the matcha cheesecake filling, you'll need:
- 500 g cream cheese
- 200 ml heavy whipping cream
- 120 g sugar
- 3 eggs
- 12 g matcha powder
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Be sure to sift the matcha powder before adding it to prevent lumps and achieve a smoother mixture.
How to make matcha cheesecake
Preheat your oven to 160°C (320°F). In a large bowl, beat the cream cheese with the sugar until smooth. Add the heavy cream, vanilla extract, and cornstarch, mixing gently until combined. Add the eggs one at a time, avoiding overmixing so the cheesecake remains creamy and is less likely to crack during baking.
In a separate bowl, mix the sifted matcha powder with a small amount of warm cream or hot water until it forms a smooth paste. Stir this into the cheesecake mixture until the green color is evenly distributed. Pour the filling over the prepared crust and smooth the surface.
Bake the matcha cheesecake for 45–50 minutes, until the edges are set while the center still has a slight wobble. Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 30 minutes. Then allow it to cool completely at room temperature before refrigerating it for at least 4 hours. For the best texture and flavor, let it chill overnight.
How to serve your matcha cheesecake
Before serving, decorate your matcha cheesecake with a light dusting of matcha powder, grated white chocolate, whipped cream, or fresh berries. Raspberries and strawberries work particularly well, adding freshness and balancing the richness of the filling.
If you prefer a more pronounced matcha flavor, you can add a little extra matcha powder. However, do so carefully to avoid introducing bitterness. The secret is to use high-quality matcha, sift it thoroughly, and allow the cheesecake enough resting time to achieve the perfect texture.
A unique dessert for matcha lovers
If you already enjoy matcha in lattes, smoothies, or baked treats, making a matcha cheesecake is a fantastic way to explore its versatility. Matcha doesn't just add a beautiful natural color—it also brings character and a distinctive flavor that transforms a classic cheesecake into something truly memorable.
You don't need to be an experienced baker to achieve great results. Simply use quality ingredients, respect the resting times, and incorporate the matcha carefully to preserve its vibrant color and delicate flavor.
At NAWO Matcha, you'll find premium-quality matcha that's perfect for baking, hot drinks, iced matcha lattes, and delicious desserts like this matcha cheesecake recipe. Add it to your next bake and discover how one simple ingredient can completely transform a timeless dessert.
