Oh, let me tell you about my latest obsession—this matcha cheesecake that’s been stealing the show at every gathering! There’s just something magical about the earthy, slightly bitter matcha cutting through the rich creaminess of the cheesecake. It’s like a hug in dessert form, especially if you’re a tea lover like me. I first tried a version at a tiny café in Kyoto, and I’ve been tweaking my recipe ever since to get that perfect balance. Trust me, one bite and you’ll be hooked. Plus, that gorgeous green color? Instant wow factor. Ready to bake some happiness?

Why You’ll Love This Matcha Cheesecake

Okay, let me gush about why this cheesecake is my go-to dessert—it’s seriously a showstopper! Here’s why you’ll adore it too:

• Creamy dreamy texture: The blend of cream cheese and heavy cream makes it luxuriously smooth—almost like biting into a cloud (a very delicious, green cloud).
• Just the right matcha kick: Not too bitter, not too sweet—just that perfect earthy note that keeps you coming back for another slice.
• Easy but impressive: No fancy techniques here, just simple steps for a dessert that looks like it took way more effort than it actually did. Win-win!

Seriously, this cheesecake is begging to be your next baking project. You’ll see!

Ingredients for Matcha Cheesecake

Alright, let’s gather our matcha magic makers! Here’s everything you’ll need for that dreamy green cheesecake:

• 200g digestive biscuits – the classic base, but graham crackers work too if that’s what you’ve got
• 100g unsalted butter, melted – because everything’s better with butter, right?
• 500g cream cheese, softened – leave it out for an hour! Room temp is KEY for smooth blending
• 150g granulated sugar – just enough sweetness to balance the matcha
• 2 tbsp matcha powder – sift it first unless you want little green lumps (trust me, you don’t)
• 3 eggs – also room temp, please – cold eggs make sad cheesecakes
• 200ml heavy cream – the secret to that velvety texture
• 1 tsp vanilla extract – the flavor booster that makes everything better

Ingredient Notes & Substitutions

Now, let’s talk ingredients because not all matcha powders are created equal! For the best flavor, splurge on ceremonial-grade matcha if you can – the bright green color and smooth taste make all the difference. But if you’re baking on a budget, culinary-grade works too.

No digestive biscuits? No problem! Graham crackers, shortbread, or even gluten-free alternatives work beautifully for the crust. Just keep that 2:1 ratio of crumbs to melted butter.

And here’s my hot tip: if you’re out of heavy cream, full-fat coconut milk makes an interesting twist (though it’ll taste a bit tropical). But really, the cream cheese must be full-fat – low-fat versions just don’t set right. Learned that the hard way!

How to Make Matcha Cheesecake

Okay, let’s get baking! This matcha cheesecake comes together beautifully if you follow these steps – I’ve made all the mistakes so you don’t have to:

1. Preheat that oven! 160°C (320°F) is the sweet spot – too hot and your cheesecake will crack faster than my willpower around desserts.
2. Crush those biscuits until they’re fine as sand (I use a rolling pin and some aggression), then mix with melted butter. Press firmly into your springform pan – up the sides a bit if you want pretty edges.
3. Cream cheese time! Beat it with sugar until smooth as silk – about 2 minutes. Scrape the bowl! Then sift in matcha powder and mix until no green streaks remain.
4. Eggs one at a time – add them slowly, mixing just until combined. Overbeating eggs = cracks. Then gently stir in cream and vanilla.
5. Pour over crust and smooth the top. Bake 45-50 minutes until edges are set but center still jiggles slightly – like Jell-O, not pudding.
6. The hardest part: Let it cool completely, then refrigerate at least 4 hours (overnight is better). Patience makes perfect slices!

Tips for Perfect Matcha Cheesecake

After making this dozens of times, here are my can’t-live-without tips:

• Room temp everything! Cold ingredients don’t blend smoothly and cause lumps.
• Don’t overmix after adding eggs – too much air causes cracks.
• Sift that matcha unless you want little green specks in your otherwise perfect cheesecake.
• Water bath optional – I skip it but if you’re paranoid about cracks, wrap your pan in foil and bake in a water-filled tray.

Serving Suggestions for Matcha Cheesecake

Now for the fun part – dressing up your masterpiece! A simple dusting of matcha powder makes it look bakery-worthy, but here are my favorite ways to serve it:

• Fresh berries – strawberries or raspberries add a pop of color and tartness
• Whipped cream – go fancy with matcha-infused whipped cream!
• Drizzle of honey – perfect if you want to highlight matcha’s earthy notes

Pro tip: Let slices sit at room temp for 10 minutes before serving – the flavors really shine when it’s not ice-cold!

Storage & Reheating Instructions

Here’s how to keep your matcha cheesecake tasting fresh as the day you made it! In the fridge, it’ll stay perfect for up to 5 days – just cover it tightly with plastic wrap or store it in an airtight container. Want to freeze it? Wrap individual slices in plastic, then foil, and they’ll keep for 2 months. Thaw overnight in the fridge when the craving hits – no reheating needed, but a 10-minute counter rest brings out the best texture.

Matcha Cheesecake FAQs

I get asked these questions ALL the time – here are the answers straight from my matcha-stained recipe notebook:

Q1. Can I use less sugar in the recipe?
Absolutely! The sugar balances matcha’s bitterness, but you can reduce it to 100g if you prefer. Just know the texture might be slightly denser. Taste your matcha first – some brands are naturally sweeter than others!

Q2. Why did my cheesecake crack?
Oh honey, I’ve been there! Usually it’s from overmixing (introducing too much air) or drastic temperature changes. Let it cool gradually in the oven with the door slightly ajar for 30 minutes before refrigerating. Those little cracks just mean extra character – cover them with toppings!

Q3. Can I make this without a springform pan?
You can use a regular cake pan lined with parchment paper, but getting slices out cleanly is trickier. Springform’s worth the investment if you bake cheesecakes often!

Q4. How do I know when it’s done baking?
The edges should be set while the center jiggles slightly – like Jell-O, not pudding. A toothpick inserted near the edge should come out clean. It’ll firm up while chilling.

Nutritional Information

Here’s the scoop on what’s in each slice of this dreamy matcha cheesecake! One serving clocks in at about 380 calories – totally worth it if you ask me. Remember, these numbers are just estimates and can change based on your exact ingredients (especially that cream cheese brand you love). The matcha gives you a nice little antioxidant boost too – so really, it’s practically health food!

Share Your Matcha Cheesecake Experience

Did you make this matcha cheesecake? I’m dying to hear how it turned out! Snap a pic of your green beauty and tag me – nothing makes me happier than seeing your baking adventures. Leave a comment below if you tweaked the recipe (extra matcha lovers, I see you!) or just want to brag about your perfect slices. Let’s spread the matcha love!

Irresistible 3-Layer Matcha Cheesecake That Melts Hearts

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• Author: Christina R. Jones
• Total Time: 5 hours 10 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A creamy and rich cheesecake with a hint of matcha flavor, perfect for tea lovers.

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Ingredients

Scale 1x2x3x

• 200g digestive biscuits
• 100g unsalted butter, melted
• 500g cream cheese, softened
• 150g granulated sugar
• 2 tbsp matcha powder
• 3 eggs
• 200ml heavy cream
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 160°C (320°F).
2. Crush digestive biscuits and mix with melted butter. Press into a springform pan.
3. Beat cream cheese and sugar until smooth. Add matcha powder and mix well.
4. Add eggs one at a time, then mix in heavy cream and vanilla.
5. Pour the filling over the biscuit base. Bake for 45-50 minutes.
6. Let it cool, then refrigerate for at least 4 hours before serving.

Notes

• Sift matcha powder to avoid lumps.
• Use room-temperature cream cheese for smoother texture.
• Chill the cheesecake longer for a firmer slice.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-inspired

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 25g
• Sodium: 220mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 120mg

Keywords: matcha cheesecake, green tea dessert, creamy cheesecake