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 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 oz 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 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.
Make the Filling
- Mix together the cream cheese, sugar and eggs until smooth.
- Add vinegar, vanilla, and matcha powder and mix until combined.
- Gently fold in the sesame seeds.
- 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
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
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important!
Recipe
Matcha Cheesecake
Ingredients
- 2 ½ cups graham wafer crumbs
- ½ cup butter melted
- 1 lb cream cheese, softened 2 8 oz packages
- 2 large eggs
- ½ 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
- Heat oven to 325°
- In a small bowl, mix together graham crumbs and melted butter.
- Press the crumb mixture onto the bottom of a 9-inch springform pan.
- 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 slightly 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.
Helen
This looks so pretty! I love how you've added the kiwi topping.
Colleen
Thanks Helen! I liked the way the kiwi slices mimicked the cake!
Kris
This was so unique and delicious! Can't wait to make again. Thank you! 🙂
Colleen
You're welcome Kris! Thanks so much for your feedback!
Anjali
This is such a fun and unique twist on a traditional cheesecake! Can’t wait to make it soon!
Colleen
Hi Anjali, its definitely fun, and also delicious. I think you'll love it!
Sara
Beautiful flavour and texture, loved the addition of kiwi fruit on top.
Colleen
I'm so happy to hear that you loved this cheesecake, Sara!
LaKita
This cheesecake recipe is so perfect and delicious. I love the idea of adding matcha to a cheesecake, so genius!
Colleen
Thanks LaKita. So happy that you found it delicious!
Mikayla
Juts love that this dessert is not overly sweet and has a rich flavor and unique fresh appearance as well.
Liz
What a fun twist on cheesecake! I love the matcha flavor. Great recipe!
Colleen
Thanks Liz!
Marie
This is a delicious and super elegant cheesecake! Loved your idea of garnishing it with kiwi fruit slices. I didn't have any on hand so I served the cake with raspberries and everyone loved it!
Colleen
Hi Marie. I'm so glad you loved this cheesecake, and raspberries would be perfect!
Dennis Littley
Wow! I made this cheesecake for my wife's book club and they all raved about it and wanted the recipe!!
Colleen
Hi Dennis, this is wonderful to hear! I appreciate your feedback, thank you!
Marta
I love any cheesecake, so when I saw this matcha recipe and realized I had matcha in the cabinet, I set out to make it. Your instructions were so helpful and the cheesecake was delicious!
Colleen
Hi Marta! I'm so happy that the instructions were helpful and that it turned out delicious. Thanks for your feedback!
Marisa Franca
I had a packet of matcha tea in my cabinet for quite a while thinking I'd use it to make me some tea. I never did and I glad I didn't. I decided to try it on this dessert - and it turned out fabulous. The cheesecake had a gorgeous color and the taste was delicious. When I served it to my book club - they all wanted the recipe. I sent them here. Thank you!
Colleen
Hi Marisa. I'm so glad you didn't make tea, also! Thank you for letting me know that the cheesecake turned out great for you. Your feedback is appreciated!
Allyssa
Thank you so much for sharing this amazing matcha sesame cheesecake recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Colleen
You're so welcome, Allyssa! I'm so happy that you loved the cheesecake. Thank you for commenting.
Dawn - Girl Heart Food
Such an interesting combo! I've never used matcha before, but in a cheesecake sounds like a good start 😉
Colleen
Hi Dawn. Matcha seems to work really well in deserts!
Gabrielle @ eyecandypopper
Sounds intriguing! I'm not a huge matcha fan because I find the taste so strong, but I bet it's pretty good in this cheesecake! and I love black sesame seeds (which are super healthy too!). Good job!
Colleen
Thanks Gabby, Although I am a fan of matcha, I think it becomes quite different in a dessert and the sesame seeds really seem to compliment it in this cheesecake.
Ayngelina Brogan
I didn't think about the caffeine benefits of matcha, I think I may need to give it a second shot as I've only had it as ice cream and wasn't a fan.
Colleen
Hi Ayngelina, Matcha is an acquired taste for sure. Sometimes people who aren't fans of it for drinking, actually like it in a recipe. I hope you do give it a second shot! 🙂
Loreto and Nicoletta
What a wonderful exotic cheese cake. Love all that is happening with this! Thanks for the health benefits of Matcha. We had the opportunity to partake in the Japanese tea cerimony and it was beautiful along with the incredibly high quality matcha. Thanks for sharing this delectable cheescake!😋🥰🤗❤
Colleen
You're so welcome Loreto and Nicoletta! A Japanese tea ceremony sounds like a wonderful experience!