Creamy Matcha Cheesecake made with high-quality matcha green tea powder, a buttery graham cracker crust, and a rich baked cheesecake filling. This Japanese-inspired cheesecake is perfect for tea lovers and elegant desserts.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 1 hr 10 minsTotal Time 1 hr 40 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Matcha Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
2 tbsp culinary-grade matcha powder (sifted)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Toppings
Whipped cream
White chocolate curls
Matcha dusting or fresh berries
Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth and lump-free.
Add sugar and cornstarch; mix gently.
In a small bowl, whisk matcha with 2–3 tablespoons of warm cream until smooth, then add to batter.
Blend in vanilla, sour cream, and remaining heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Matcha Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
2 tbsp culinary-grade matcha powder (sifted)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Toppings
Whipped cream
White chocolate curls
Matcha dusting or fresh berries
Directions Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth and lump-free.
Add sugar and cornstarch; mix gently.
In a small bowl, whisk matcha with 2–3 tablespoons of warm cream until smooth, then add to batter.
Blend in vanilla, sour cream, and remaining heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
