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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks.
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.
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.
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.
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.
Toppings
White chocolate drizzle
Fresh raspberries or strawberries
Lightly sweetened whipped cream
Beverages
Matcha latte or sencha tea
Jasmine or green tea
Light dessert wine or sparkling sake
12 servings