Tulo

Matcha Cheesecake Recipe

A baked matcha cheesecake with a graham cracker crust and a smooth, lightly bittersweet green tea filling, baked gently in a water bath.
Photo by Valeria Boltneva on Pexels

Sifting the matcha into the batter and blending it in thoroughly at room temperature avoids the bitter, clumpy streaks unmixed powder leaves behind, and baking in a water bath keeps the oven's heat gentle and even so the custard-like filling sets without cracking.

Prep
25 min
Cook
60 min
Total
360 min
Servings
10

Ingredients

Servings10
  • 1 1/2 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 3 tbsp matcha powder, culinary grade
  • 1 tsp vanilla extract

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Instructions

  1. 1Preheat the oven to 325°F (165°C). Mix graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan.
  2. 2Bake the crust for 8 minutes, then set aside to cool; wrap the outside of the pan in two layers of foil.
  3. 3Sift the matcha powder to remove any clumps.
  4. 4Beat the cream cheese and sugar together until smooth and free of lumps, scraping down the bowl as needed.
  5. 5Add the eggs one at a time, beating just until incorporated after each.
  6. 6Whisk the sifted matcha with the sour cream and vanilla until fully smooth, then fold into the batter.
  7. 7Pour the batter over the cooled crust and place the pan in a larger roasting pan; add hot water to come halfway up the sides.
  8. 8Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly.
  9. 9Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  10. 10Remove from the water bath, cool to room temperature, then refrigerate at least 4 hours before slicing.

Tips & variations

  • Swirl in a few tablespoons of plain cheesecake batter before baking for a marbled look.
  • A digestive biscuit crust is a close substitute for graham crackers if they're not available locally.
  • Dust the top with extra sifted matcha just before serving for a more vivid green and a slightly bitter contrast to the sweet filling.

Storage & reheating

Refrigerate, covered, up to 5 days. Freeze whole or in slices, wrapped tightly, up to 2 months, and thaw overnight in the refrigerator before serving.

Nutrition

A rich, indulgent dessert, high in fat and sugar from the cream cheese filling and buttery crust.

Tips from the Tulo kitchen

  • Use room-temperature cream cheese and eggs, cold ingredients don't blend smoothly and leave lumps in the batter.
  • Don't skip the water bath, it's the difference between a smooth, creamy filling and one that cracks across the top.

FAQ

What kind of matcha should I use for baking?

Culinary-grade matcha is made for exactly this, it has a more assertive flavor than ceremonial-grade matcha and holds up well against the sweetness of the cheesecake, at a lower price.

Why did my cheesecake crack on top?

Cracking usually comes from overbaking, a sudden temperature change, or skipping the water bath. Pull it from the oven while the center still jiggles slightly and let it cool gradually in the turned-off oven.

Can I make this without a water bath?

You can, but the filling is more likely to crack and the texture will be a bit denser. If skipping it, bake at a slightly lower temperature and watch closely toward the end.

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