Matcha Cheesecake (Green Tea Cheesecake)

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

1. Combine graham crumbs and melted butter.
2. Press the graham mixture into the bottom and up the sides of a springform pan.

Make the Filling

3. Mix together the cream cheese, sugar and eggs until smooth.
4. Add vinegar, vanilla, and matcha powder and mix until combined.
5. Gently fold in the sesame seeds.
6. Spread the filling into the crust. Bake.

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