Matcha Green Tea Cheesecake Recipe (So Smooth & Creamy!)
Matcha Green Tea Cheesecake Recipe (So Smooth & Creamy!) is a medium Japanese recipe that serves 8. 350 calories per serving. Recipe by Pastry Living with Aya on YouTube.
Prep: 44 min | Cook: 1 hr 30 min | Total: 2 hrs 34 min
Cost: $24.29 total, $3.04 per serving
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
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
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
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
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
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
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
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
Stir in Cornstarch
Sift 16 g cornstarch over the batter and whisk until no lumps remain.
Time: PT1M
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains eggs
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Graham Crackers: Digestive biscuits, Marie biscuits
- Instead of Unsalted Butter: Margarine (use unsalted)
- Instead of Granulated Sugar: Coconut sugar, Powdered sugar (use less)
- Instead of Cream Cheese: Neufchatel cheese (lower fat)
- Instead of Granulated Sugar: Caster sugar
- Instead of Matcha Powder: Green tea powder (lower quality)
- Instead of Heavy Cream: Half‑and‑half (less rich)
- Instead of Cornstarch: All‑purpose flour (use double amount)
- Instead of Egg Yolks: Extra yolk from whole eggs
- Instead of Whole Eggs: Additional egg yolks (reduce liquid)
- Instead of Matcha Powder (for swirl): Green tea powder
Equipment Needed
- 8‑inch Springform Pan
- Mixing Bowls
- Whisk
- Spatula
- Kitchen Scale
- Oven Bag or Heavy‑Duty Aluminum Foil (optional)
- Baking Sheet
- Pastry Bag or Zip‑Lock Bag (optional)
- Toothpick (optional)
- Sharp Knife
- Water Bath Pan (larger than springform)
- Cloth or Towel (optional)
- Oven Thermometer (optional)
- Sieve (for sifting matcha) (optional)
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Pressing the crust firmly to avoid breakage
- Sifting matcha with sugar to eliminate lumps
- Baking in a water bath for a smooth texture
- Checking doneness by gentle tapping (jelly‑like bounce)
- Gradual cooling in the oven to prevent cracks
Chef Tips from the Video
- Use high‑grade Uji matcha for the brightest color and authentic flavor
- For an extra silky texture, substitute half of the heavy cream with whole milk
- A thin layer of parchment paper under the crust makes removal easier
- Pipe the swirl when the batter is still slightly warm; it holds its shape better.
Troubleshooting
Crust falls apart when slicing
Press the crust firmly and bake it for the full 10 minutes; let it cool completely before adding filling.
Lumpy matcha in the filling
Whisk matcha with sugar before adding to the cream cheese; sift the powder if needed.
Cheesecake cracks on top
Use the water bath, avoid over‑baking, and let the cake cool gradually in the oven with the door ajar.
Filling is too runny after baking
Ensure cornstarch is fully incorporated and the eggs are properly mixed; bake until the center only jiggles slightly.
Storage
Refrigerator: Cover slices tightly with plastic wrap or store in an airtight container for up to 4 days.
Freezer: Wrap each slice in cling film and place in a freezer bag; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The cheesecake can be baked a day ahead and kept refrigerated; the swirl can be added after the cheesecake has cooled but before the final chill
- Freezing individual slices preserves texture; thaw slowly in the fridge
Frequently Asked Questions
What is the cultural significance and history of baked matcha cheesecake in Japanese‑Western fusion cuisine?
Baked matcha cheesecake blends the creamy texture of Western New York‑style cheesecakes with the earthy, vibrant flavor of Japanese matcha, reflecting Japan’s post‑war embrace of Western desserts while preserving traditional tea culture. It is often served at modern tea‑time gatherings and showcases the harmony between East and West.
What are the traditional regional variations of matcha‑flavored desserts in Japanese cuisine?
In Japan, matcha appears in wagashi such as matcha daifuku, matcha mochi, and matcha ice cream. While the classic cheesecake is a Western invention, regional twists include adding red bean paste, using black sesame, or incorporating yuzu for a citrus note, creating unique Japanese‑style cheesecake variations.
How is baked matcha cheesecake traditionally served in Japan?
It is typically served chilled, sliced into neat wedges, and accompanied by a dollop of lightly sweetened whipped cream or a drizzle of sweet red bean sauce. Occasionally, a dusting of extra matcha powder or a side of fresh berries adds visual contrast.
During which occasions is baked matcha cheesecake commonly enjoyed in Japanese culture?
The dessert is popular at tea‑time gatherings, birthday celebrations, and seasonal festivals such as Hanami (cherry‑blossom viewing) where its green hue complements spring themes. It is also a favorite at modern café menus for special occasions.
What makes baked matcha cheesecake special compared to regular New York‑style cheesecake?
The addition of high‑quality matcha imparts a subtle bitterness and vivid green color, while the water‑bath baking yields a lighter, soufflé‑like texture. This contrast of earthy tea flavor with creamy richness sets it apart from plain vanilla cheesecakes.
What are the most common mistakes to avoid when making baked matcha cheesecake?
Common errors include over‑mixing the batter (which traps air and causes cracks), not sifting matcha which leads to lumps, skipping the water bath, and cooling the cake too quickly. Follow the gentle simmer water bath and gradual oven cooling steps to ensure a smooth surface.
Why does this baked matcha cheesecake recipe use a water bath instead of baking directly?
The water bath provides gentle, even heat, preventing the delicate cheesecake from drying out and creating a smooth, custard‑like texture. Direct oven heat can cause the top to over‑cook and crack.
Can I make baked matcha cheesecake ahead of time and how should I store it?
Yes. After the cheesecake has cooled and been refrigerated for at least 5‑6 hours, wrap the exposed surface tightly with plastic wrap or store it in an airtight container. It keeps well in the fridge for 3‑4 days and can be frozen for up to one month.
What texture and appearance should I look for when the baked matcha cheesecake is done?
The edges should be set and lightly golden, while the center should wobble gently like a trampoline when the pan is tapped. The surface will be smooth, slightly glossy, and the matcha swirl should remain distinct.
What does the YouTube channel Pastry Living with Aya specialize in?
The YouTube channel Pastry Living with Aya focuses on elegant home‑baked desserts, especially cakes, cheesecakes, and pastries, offering step‑by‑step tutorials that emphasize technique, presentation, and the use of high‑quality ingredients.
How does the YouTube channel Pastry Living with Aya's approach to Japanese‑inspired desserts differ from other cooking channels?
Aya combines classic Western baking methods with authentic Japanese ingredients like matcha and yuzu, providing detailed explanations of flavor balance and texture. Unlike many channels that simply add a Japanese ingredient, she adapts the entire technique to highlight the ingredient’s character.
Last updated: August 20, 2026
