Matcha Cheesecake, or Green Tea Cheesecake is a rich and creamy delight with a gluten-free graham crust. The slightly sweet taste of matcha is perfectly complimented with toasted black sesame seeds in this easy recipe. And kiwi slices make a perfect topping!
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What is Matcha?
Matcha (sometimes spelled macha) green tea is a type of tea made from green tea leaves that are ground into a fine powder.
Many studies have documented the health benefits of matcha. The pure, green powder has high levels of antioxidants and flavonoids.
When you steep green tea, you are drinking the tea-infused water, which is great and gives you all of those antioxidants and flavonoids. In small doses.
However, when you drink the powdered matcha version, you are drinking the actual tea, leaves and all. This powdered form is very minimally processed and not exposed to heat.
So it stands to reason that this would multiply the health benefits even further. Get more info on Matcha: What Exactly Is Matcha?
Why You'll Love This
- Matcha gives this green tea cheesecake a unique flavour and colour.
- Matcha lovers will love all the matcha flavor in this delicious, creamy dessert.
- This recipe doesn't have a lot of sugar, so it's not overly sweet.
- Matcha cheesecake is super easy to make.
- This homemade cheesecake freezes beautifully.
Ingredient Notes
- Graham wafer crumbs: This green tea cheesecake is gluten free because I used gluten free graham crumbs. You can however, use regular graham crumbs if gluten isn't an issue.
- Melted Butter: Regular salted butter works fine in this recipe as there's no other added salt.
- Cream Cheese: You'll need two 8 ounce blocks of full fat cream cheese, at room temperature.
- Eggs: Two large eggs at room temperature.
- Icing Sugar: Also called confectioner's sugar, or powdered sugar. Icing sugar avoids any graininess that granulated sugar may add.
- Rice Vinegar: A small amount of vinegar or lemon juice gives a touch of brightness. Feel free to use lemon juice or white vinegar.
- Kiwi Slices The kiwi slices are a fun topping because they echo the color of the cheesecake and the black sesame seeds.
- Matcha Powder: Matcha can vary in terms of quality. In North America, the tea is categorized as "ceremonial grade" or premium grade, and "ingredient grade", (also called culinary grade). We are using an ingredient grade matcha for this recipe. However, you will still want to look for a quality matcha product.
Some things to look for when buying matcha
- Most premium quality matcha comes from Japan, so check the import label.
- Look for a vibrant green color. The brighter the color, usually the higher the quality.
- The packaging is important; it should be in an airtight container that doesn't allow any light in, and the container should be resealable.
- Coarsely ground matcha powder is a sign of low quality, so look for finely ground product.
- High quality matcha tea is never bitter. It has a slight sweetness and should smell fresh.
How to Make the Recipe
Make the Graham Crust
- Combine graham crumbs and melted butter.
- Press the graham mixture into the bottom and up the sides of a springform pan.
Top Cheesecake Tips
- For cheesecake recipes, it's especially important to start with room temperature ingredients. For a smooth cheesecake, leave the cream cheese and eggs out of the fridge for a few hours before you begin. Cold cream cheese will result in lumpy batter.
- Try not to overmix, which incorporates too much air into the batter. Excessive air can lead to cracks and lack of rise. Scrape down the sides of the bowl several times.
- Use a springform pan and be sure to grease the sides of the pan to ensure the cake releases cleanly when the spring is opened.
- A good cheesecake is the result of low heat and longer cooking time. Oven temperatures vary, so for best results, keep a close eye on the cheesecake as it bakes.
- To avoid cracks in the top of the cheesecake without the use of a water bath, put a pan of boiling water in the oven on the rack below the cake. If you don't care about cracks because you are using a topping, skip this step.
- Take the cake out of the oven when the center is still jiggly. The cheesecake will set as it cools.
- Before unmoulding, allow the cake to cool completely on a cooling rack, then chill it in the fridge for an hour or two.
- To unmould your matcha cheesecake, if the sides of the cake have pulled cleanly away from the pan, just release the spring and remove the outside of the pan. Otherwise, run a knife around the cake before removing the pan side.
- Matcha cheesecake is best served chilled for 24 hours. This will intensify the green tea flavor and the tangy cream cheese.
Common Questions
New York cheesecakes tend to be richer and denser than regular cheesecake. There usually contain more cream cheese, egg yolks and sometimes heavy cream or sour cream. They tend to be unflavored except for fruit toppings. Regular cheesecake, like this matcha cheesecake recipe, are usually lighter and fluffier, not as tall, and are often flavored.
Keep cheesecake, in an airtight container for up to a week in the fridge.
Yes, cheesecake freezes well. You can freeze the whole cake in an airtight container. Or you can slice the cake and flash freeze in on a tray until the slices are solid. Wrap the slices well in plastic wrap before storing them in a freezer container or bag. For best quality, use by three months. Thaw cheesecake in the fridge.
A water bath, or bain-marie involves placing the cheesecake pan into a larger pan which is filled with boiling water. Baking the cake like this will insulate it from extreme temperatures and can help prevent cracks. However, this is merely for appearances, and if you are topping your cheesecake with a fruit or other topping, cracks aren't a problem. If you do use a water bath, you will need to wrap your springform pan in foil to prevent water from leaking into the cake.
Intrigued About Baking With Tea?
Try these Earl Grey Scones. Tea can also be a delicious ingredient in cooking and grilling recipes, too, like these Smoky Tea Marinated Chicken Drumsticks
Recipe
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Matcha Cheesecake
Ingredients
- 2 ยฝ cups graham wafer crumbs
- ยฝ cup butter melted
- 1 lb cream cheese, softened 2 8 oz packages
- 2 large eggs
- ยฝ cup icing sugar
- 2 teaspoon rice vinegar
- 1 teaspoon vanilla extract
- 2 tablespoon matcha green tea powder
- 1 tablespoon toasted black sesame seeds
- kiwi slices
Instructions
- ย Heat oven to 325ยฐ
- In a small bowl, mix together graham crumbs and melted butter.
- Press the crumb mixture onto the bottom of a 9-inch springform pan.ย
- In the bowl of a stand mixer or with an electric beater, (or a food processor) combine cream cheese, eggs, and sugar and beat until smooth. Add vinegar, vanilla, and matcha powder and beat until combined.
- With a spatula, fold in the toasted sesame seeds.
- Spread the cheesecake mixture in the springform pan on top of the prepared crust.
- Bake in the center of the oven for about 45 minutes, or until cake is set, but still slightlyย jiggly when you shake the pan.
- Allow the cake to cool on a wire rack.
- Refrigerate for at least an hour before serving. Arrange kiwi slices on top of the cream cheese filling before serving.
Notes
- For cheesecake recipes, it's especially important to start with room temperature ingredients. For a smooth cheesecake, leave the cream cheese and eggs out of the fridge for a few hours before you begin. Cold cream cheese will result in lumpy batter.
- Try not to overmix, which incorporates too much air into the batter. Excessive air can lead to cracks and lack of rise. Scrape down the sides of the bowl several times.
- Use a springform pan and be sure to grease the sides of the pan to ensure the cake releases cleanly when the spring is opened.
- A good cheesecake is the result of low heat and longer cooking time. Oven temperatures vary, so for best results, keep a close eye on the cheesecake as it bakes.
- To avoid cracks in the top of the cheesecake without the use of a water bath, put a pan of boiling water in the oven on the rack below the cake. If you don't care about cracks because you are using a topping, skip this step.
- A good cheesecake is the result of low heat and longer cook time. Oven temperatures vary, so keep a close eye on the cheesecake as it bakes.
- Take the cake out of the oven when the center is still jiggly. The cheesecake will set as it cools.
- Before unmoulding, allow the cake to cool completely on a cooling rack, then chill it in the fridge for an hour or two.
- To unmould your matcha cheesecake, if the sides of the cake have pulled cleanly away from the pan, just release the spring and remove the outside of the pan. Otherwise, run a knife around the cake before removing the pan side.
- Matcha cheesecake is best served chilled for 24 hours. This will intensify the green tea flavor and the tangy cream cheese.
Natalie
What a lovely matcha cheesecake. Yum! Looks delicious. I can't wait to give this recipe a try. Saved to make this weekend! Thanks!
Colleen
Hi Natalie, I know you'll love it. Enjoy!
Moop Brown
I'm a big fan of anything matcha flavored and this cake has my intrigued and is definitely something I want to try.
Colleen
Hi Moop, this cheesecake is definitely worth a try! Enjoy!