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matcha cheesecake recipe
- Total Time: 515 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This matcha cheesecake recipe offers a sophisticated twist on a classic dessert with its vibrant green hue and silky-smooth texture. It’s an easy, versatile, and budget-friendly indulgence, perfect for family dinners or health-conscious eaters seeking balanced treats.
Ingredients
- 180g (1.5 cups) plain sweet biscuits, finely crushed (digestive biscuits work wonderfully, or use certified gluten-free crackers)
- 60g (4 tablespoons) unsalted butter, melted
- 15g (1 tablespoon) granulated sugar
- 700g (24 oz) cream cheese, full-fat, softened
- 200g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 80ml (0.33 cup) heavy cream
- 15g (2 tablespoons) matcha powder, ceremonial grade
- 5ml (1 teaspoon) alcohol-free vanilla extract
- 1g (0.25 teaspoon) fine sea salt
- 30g (2 tablespoons) black sesame seeds, toasted
- 20g (1.5 tablespoons) crystallized ginger, very finely diced (reserve 10g for garnish)
Instructions
- Prepare Oven and Pan: Preheat oven to 160°C (325°F). Grease a 23 cm (9-inch) springform pan. Wrap pan bottom and sides with foil to prevent water bath leakage.
- Make the Crust: Combine crushed biscuits, 60g melted butter, and 15g granulated sugar. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Cool the crust on a wire rack.
- Reduce Oven Temperature: Reduce oven temperature to 150°C (300°F).
- Prepare Matcha Paste: Whisk 15g matcha powder with 30ml heavy cream until a smooth, lump-free paste forms. Set aside.
- Cream Cheese Mixture: Beat softened cream cheese for 2 minutes until smooth and creamy. Gradually add 200g granulated sugar, beating until combined with no lumps.
- Incorporate Eggs and Cream: Beat in eggs one by one, then the egg yolk, scraping the bowl as needed. Mix just until combined (do not overmix). Gently fold in the remaining 50ml heavy cream, vanilla extract, and fine sea salt.
- Add Matcha and Mix-ins: Add the prepared matcha paste to the cream cheese mixture and mix until uniformly green. Fold in 30g toasted black sesame seeds and 10g finely diced crystallized ginger until evenly distributed.
- Bake Cheesecake with Water Bath: Pour the batter over the cooled crust. Place the springform pan in a large roasting pan. Add hot water to the roasting pan, halfway up the sides of the springform pan, to create a water bath. Bake for 60-75 minutes until the edges are set and the center jiggles slightly.
- Cool Gradually: Remove the roasting pan from the oven. Leave the cheesecake in the water bath for 1 hour to cool gradually. Remove the springform pan from the water bath and unwrap the foil.
- Chill Completely: Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, for optimal texture.
- Serve and Garnish: To serve, remove the springform sides. Garnish with the remaining 10g finely diced crystallized ginger, additional black sesame seeds, a dusting of matcha powder, and a drizzle of sesame paste if desired.
Notes
Ensure cream cheese is softened to room temperature for a lump-free batter. A water bath is crucial to prevent cracking from overbaking or sudden temperature changes. For dietary needs, consider erythritol or stevia blends for low-carb, cashew cream cheese for dairy-free, or certified gluten-free biscuits. Use fresh, high-quality ceremonial grade matcha for best color and authentic flavor. Store refrigerated.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 slice (approx 100g)
- Calories: 420 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg