[Teakha] Matcha Cheesecake

Ingredients

• 200 g Digestive Biscuits (crushed fine)
• 100 g Unsalted Butter (melted)
• 400 g Cream Cheese (room temperature, softened)
• 100 g Granulated Sugar (fine)
• 2 Large Eggs (medium size, room temperature)
• 100 ml Heavy Whipping Cream (chilled)
• 1 tsp Pure Vanilla Extract (optional but recommended)
• 1 tbsp All-Purpose Flour (sifted)
• 2 tbsp Matcha Powder (high‑quality culinary grade)
• 3 tsp Hot Water (for making matcha paste)

Instructions

1. Prepare Crust

   Place the digestive biscuits in a zip‑lock bag, seal, and crush into fine crumbs using a rolling pin or the back of a spoon.

   Time: PT5M

2. Mix Butter into Crumbs

   Add the melted butter to the bag, seal, and knead with your hands until the crumbs are evenly coated.

   Time: PT5M

3. Form Crust and Chill

   Press the crumb mixture firmly into the bottom of a 6‑inch springform pan, smooth with the back of a spoon, wipe the sides clean, grease the pan with any remaining butter, then refrigerate.

   Time: PT5M

4. Make Matcha Paste

   Combine the matcha powder with 3 tsp hot water in a small bowl, stirring until a thick, smooth paste forms. Add a little more hot water if needed.

   Time: PT2M

5. Preheat Oven

   Preheat the oven to 170 °C (338 °F).

   Time: PT5M

   Temperature: 170°C

6. Beat Cream Cheese

   In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

   Time: PT3M

7. Add Sugar

   Add the granulated sugar and continue beating on medium‑high speed for about 3 minutes until light and fluffy.

   Time: PT3M

8. Incorporate Eggs

   Crack each egg into a separate small bowl, then add to the cream cheese mixture one at a time, mixing briefly after each addition.

   Time: PT2M

9. Add Cream and Vanilla

   Pour in the heavy whipping cream and vanilla extract, mixing just until combined.

   Time: PT2M

10. Fold in Flour

    Sprinkle the sifted all‑purpose flour over the batter and fold in gently.

    Time: PT1M

11. Add Matcha Paste

    Add the prepared matcha paste to the batter and mix on low speed until fully incorporated, scraping the sides and bottom of the bowl as needed.

    Time: PT2M

12. Wrap Pan with Foil

    Wrap the bottom and sides of the springform pan with a double layer of aluminum foil to prevent water from seeping in.

    Time: PT2M

13. Transfer Batter to Pan

    Pour the matcha cheesecake batter into the prepared crust, smooth the top with a spatula, and gently tap the pan on the counter to release air bubbles.

    Time: PT3M

14. Set Up Water Bath

    Place the foil‑wrapped pan into a deeper baking tray and carefully pour hot water around the pan until it reaches about halfway up the sides.

    Time: PT2M

15. First Bake

    Bake at 170 °C for 50 minutes.

    Time: PT50M

    Temperature: 170°C

16. Second Bake

    Lower the oven temperature to 120 °C, cover the pan loosely with a sheet of aluminum foil, and continue baking for 60‑75 minutes (70 minutes recommended).

    Time: PT70M

    Temperature: 120°C

17. Cool and Refrigerate

    Turn off the oven, leave the cheesecake inside to cool for about 1 hour, then remove and let it come to room temperature before refrigerating for at least 10 hours or overnight.

    Time: PT1H

18. Serve

    Dip a thin knife in hot water, wipe dry, and gently run it around the edge to smooth the sides. Slice and serve chilled.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

25 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Digestive Biscuits: Graham crackers, Digestive biscuits
• Instead of Unsalted Butter: Margarine
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Granulated Sugar: Caster sugar
• Instead of Large Eggs: Egg substitute (for baking)
• Instead of Heavy Whipping Cream: Half-and-half
• Instead of Pure Vanilla Extract: Vanilla bean paste
• Instead of All-Purpose Flour: Cake flour
• Instead of Matcha Powder: Green tea powder

Equipment Needed

• Zip Lock Bag
• Rolling Pin
• 6‑Inch Springform Pan with Removable Bottom
• Mixing Bowl
• Electric Hand Mixer
• Spatula
• Aluminum Foil
• Baking Tray
• Oven
• Kitchen Scale
• Measuring Spoons

Critical Steps — Do Not Skip

• Press crust firmly to create a solid base.
• Create a smooth matcha paste with the correct water ratio.
• Do not overbeat the eggs; brief mixing prevents cracks.
• Use a water bath to keep the cheesecake moist and prevent cracks.
• Do not overbake; the center should remain slightly wobbly.
• Cool gradually before refrigerating to avoid sudden temperature changes.

Chef Tips from the Video

• Use high‑quality culinary grade matcha for a bright color and authentic flavor.
• Sift the flour to avoid lumps in the batter.
• Double‑wrap the pan with foil to prevent water from leaking into the crust.
• Tap the pan gently on the counter after pouring the batter to release trapped air bubbles.
• For an extra glossy finish, brush the top with a thin layer of melted white chocolate before serving.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 5 days.

Freezer: Wrap each slice in plastic wrap and foil; freeze for up to 1 month.

Room temperature: Not recommended; cheesecake should be kept chilled.

Make-Ahead Tips

• Prepare the crust and batter a day ahead; keep the batter refrigerated and bake when ready.
• Freezing leftover slices preserves flavor; thaw in the refrigerator before serving.
• Allow the cheesecake to sit at room temperature for 10 minutes before slicing for cleaner cuts.

Frequently Asked Questions