Matcha Green Tea Cheesecake Recipe (So Smooth & Creamy!)

Ingredients

• 200 g Graham Crackers (crushed, leave some small pieces for texture)
• 100 g Unsalted Butter (melted)
• 30 g Granulated Sugar (for crust)
• 450 g Cream Cheese (room temperature, softened)
• 100 g Granulated Sugar (for filling)
• 5 g Matcha Powder (high‑quality Japanese grade, sifted)
• 240 ml Heavy Cream (cold)
• 16 g Cornstarch (2 tbsp, sifted)
• 3 Egg Yolks
• 2 Whole Eggs
• 2 g Matcha Powder (for swirl) (sifted, mixed with 1 tbsp of cheesecake filling)

Instructions

1. Prepare the Crust

   Melt the butter in a small saucepan over low heat. While it melts, crush the graham crackers in a zip‑lock bag, leaving some small pieces for texture. Add 30 g sugar, the melted butter, and the crushed crackers to a mixing bowl and stir until evenly combined.

   Time: PT10M

2. Press and Pre‑Bake Crust

   Grease the springform pan with a thin layer of butter. Transfer the crust mixture into the pan, pressing firmly with the back of a measuring cup to create an even layer. Optional: bake at 350°F for 10 minutes until the edges turn golden for extra crispness.

   Time: PT12M

   Temperature: 350°F

3. Set Up Water Bath

   Place a larger baking sheet or roasting pan on the lower rack. Fill it with hot water until it gently simmers (just below a boil). Line the water‑bath pan with a thin cloth, then place the springform pan on top. Cover the sides of the springform pan with an oven bag or 2‑3 layers of foil to keep water out.

   Time: PT5M

   Temperature: simmering

4. Combine Matcha and Sugar

   In a small bowl, whisk together 100 g granulated sugar and 5 g matcha powder until the mixture is uniform and free of lumps.

   Time: PT2M

5. Beat Cream Cheese

   In a large mixing bowl, beat the softened cream cheese with a whisk (or paddle attachment) until smooth and creamy, about 5 minutes.

   Time: PT5M

6. Incorporate Matcha‑Sugar Mix

   Add the matcha‑sugar mixture to the cream cheese and whisk on low speed until fully incorporated. Start slowly to avoid scattering the powder, then increase speed.

   Time: PT2M

7. Add Heavy Cream

   Pour in about one‑third of the heavy cream (≈80 ml) and whisk until smooth. Then add the remaining cream and continue mixing until the batter is glossy.

   Time: PT3M

8. Stir in Cornstarch

   Sift 16 g cornstarch over the batter and whisk until no lumps remain.

   Time: PT1M

9. Add Eggs

   Separate the eggs. Add the three yolks first, whisking gently, then add the two whole eggs. Mix until just combined; avoid over‑mixing.

   Time: PT2M

10. Prepare Swirl Mixture

    Scoop about 1 Tbsp of the cheesecake batter into a small bowl, add the extra 2 g sifted matcha, and whisk until smooth. Transfer to a pastry bag or a zip‑lock bag with a tiny corner cut off.

    Time: PT3M

11. Pipe Matcha Swirl

    Pipe the matcha mixture onto the surface of the cheesecake in decorative swirls, using a steady hand. If the line gets too thin, lift the tip slightly and continue.

    Time: PT5M

12. Fill the Pan

    Pour the remaining cheesecake batter over the crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.

    Time: PT2M

13. Bake in Water Bath

    Place the pan in the pre‑heated oven (350°F) and bake for 50 minutes. The water should cover about one‑third of the pan’s height. The cheesecake is done when the sides are set and the center jiggles slightly like a trampoline.

    Time: PT50M

    Temperature: 350°F

14. Cool in Oven

    Turn off the oven, crack the door open about 1 inch, and let the cheesecake sit for 30 minutes. This gradual cooling prevents cracking.

    Time: PT30M

15. Room‑Temp Cool & Refrigerate

    Remove the cheesecake from the oven and let it cool to room temperature. Then cover the surface with plastic wrap and refrigerate for at least 5‑6 hours (overnight) until fully set.

    Time: PT0M

16. Release from Pan & Finish

    Run a thin cake palette or knife around the edge to loosen the crust, then carefully remove the springform side. If the surface isn’t perfectly smooth, smooth it with the palette. Warm a sharp knife in hot water for clean slices.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g