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Matcha Cheesecake Recipe

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4.2 from 15 reviews

This Matcha Cheesecake combines the earthy, vibrant flavor of ceremonial matcha green tea with a creamy, smooth cheesecake filling atop a buttery shortbread crust. Perfectly balanced with a hint of vanilla and lemon zest in the crust, this dessert offers an elegant twist on classic cheesecake that's ideal for tea lovers and dessert enthusiasts alike.

Ingredients

Shortbread Crust

  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon salt
  • 3/4 teaspoon vanilla bean paste
  • 3/4 cup unsalted butter (cold)

Cheesecake Filling

  • 24 ounces cream cheese (room temperature)
  • 1 cup granulated sugar
  • 3 tablespoons ceremonial matcha
  • 2 teaspoons vanilla bean paste
  • 1/8 teaspoon salt
  • 3/4 cup sour cream (room temperature)
  • 3 large eggs (50 grams each, room temperature)

Instructions

  1. Prepare the crust: Grease a 9-inch springform pan and preheat your oven to 350°F (176°C).
  2. Make the shortbread mixture: In a large bowl, combine flour, sugar, lemon zest, salt, and vanilla bean paste. Incorporate cold butter using a pastry cutter until the mixture resembles crumbs. Alternatively, pulse dry ingredients and butter in a food processor until fine crumbs form, ensuring it does not clump into dough.
  3. Form the crust: Press the crumb mixture evenly into the bottom of the prepared springform pan, extending all the way to the edges but not up the sides.
  4. Dock the crust: Use a fork to poke holes roughly every inch across the crust surface to prevent bubbling during baking.
  5. Bake the crust: Bake for 17-20 minutes until lightly browned. Remove from oven and cool on a wire rack for 15 minutes.
  6. Prepare the filling: In a large bowl, beat cream cheese, sugar, and matcha together with an electric hand mixer until fluffy.
  7. Combine remaining filling ingredients: Add vanilla bean paste, salt, and sour cream, mixing on low speed until blended. Add eggs one at a time, mixing gently after each addition to prevent overmixing.
  8. Pour filling over crust: Pour the cheesecake filling into the cooled crust and smooth the top using an offset spatula.
  9. Bake the cheesecake: Bake at 350°F (175°C) for 40-45 minutes. The center will appear jiggly but not overly so.
  10. Cool in oven: After baking, open the oven door fully and let the cheesecake cool inside for 30 minutes to prevent cracks.
  11. Cool completely: Transfer the cheesecake to a wire rack and let it cool to room temperature, approximately 3-4 hours.
  12. Chill before serving: Refrigerate the cheesecake for at least 8 hours or overnight to set fully before slicing.
  13. Storage: Store refrigerated for up to 4 days or freeze for up to 3 months.

Notes

  • Using ceremonial grade matcha provides the best flavor and vibrant color for the cheesecake.
  • Ensure cream cheese, sour cream, and eggs are at room temperature to avoid lumps in the filling.
  • Do not overmix the batter after adding eggs to keep the cheesecake texture creamy and prevent cracks.
  • Chilling the cheesecake overnight is key for a clean slice and optimal flavor development.
  • If freezing, thaw the cheesecake in the refrigerator overnight before serving.
  • The crust does not go up the sides of the pan to maintain the classic cheesecake appearance.

Find it online: https://recipeplenty.com/matcha-cheesecake-recipe/