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Matcha Cheesecake

This creamy Matcha Cheesecake blends rich, velvety cheesecake filling with the earthy flavor of green tea. Set on a buttery graham cracker crust and baked in a water bath for a silky texture, it’s an elegant dessert perfect for gatherings, celebrations, or make-ahead indulgence.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Japanese-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar (for crust)
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 cup sour cream
  • 2 tbsp culinary-grade matcha powder, sifted
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • whipped cream (optional topping)
  • white chocolate shavings (optional topping)
  • extra matcha powder for dusting (optional)

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • rubber spatula
  • roasting pan (for water bath)
  • measuring cups and spoons

Method
 

  1. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prepare for a water bath.
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined, then press firmly into the bottom of the pan.
  3. Bake the crust for 8 minutes, then remove from oven and let it cool slightly.
  4. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, mixing gently after each addition until just combined.
  6. Mix in sour cream, vanilla extract, flour, and sifted matcha powder until fully smooth and combined.
  7. Pour the filling over the cooled crust and smooth the top evenly.
  8. Place the springform pan into a larger roasting pan and carefully pour hot water into the outer pan until it reaches halfway up the sides.
  9. Bake for 50–60 minutes until the edges are set but the center still slightly jiggles.
  10. Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour.
  11. Refrigerate for at least 6 hours or overnight before slicing and serving with optional toppings.

Notes

Use room-temperature cream cheese for a smooth filling and sift the matcha powder to avoid clumps. Do not overmix after adding eggs to prevent cracks. Baking in a water bath helps achieve a creamy texture. Chill overnight for the best flavor and clean slices.