Matcha Green Tea Cheesecake Recipe! - How to Make New York Style Cheesecake

Matcha Green Tea Cheesecake Recipe! - How to Make New York Style Cheesecake is a medium American recipe that serves 12. 480 calories per serving. Recipe by In Shannon's Kitchen on YouTube.

Prep: 20 min | Cook: 1 hr 6 min | Total: 1 hr 41 min

Cost: $10.00 total, $0.83 per serving

Ingredients

2 packages Honey Graham Crackers (finely ground in food processor)
4 tablespoons Unsweetened Cocoa Powder (adds subtle chocolate depth to crust)
2 tablespoons Granulated Sugar (just a touch for the crust)
4 tablespoons Unsalted Butter (melted; if using salted butter add a pinch of salt)
32 ounces Neufchatel Cheese (4 packages (8 oz each), 30 % less fat than cream cheese)
1 cup Granulated Sugar (adjust to taste; sweetens the filling)
3 Large Eggs (room temperature)
2 Egg Yolks (extra richness)
1 cup Sour Cream (full‑fat for creaminess)
6 tablespoons Matcha Powder (culinary grade for vivid color and flavor)
1 teaspoon Vanilla Extract (pure vanilla)

Instructions

Preheat Oven
Set the oven to 350°F (180°C) and let it preheat while you prepare the crust.
Time: PT5M
Temperature: 350°F
Grind Graham Crackers
Place the two packages of honey graham crackers in the food processor and pulse for about 30 seconds until finely ground.
Time: PT1M
Add Crust Flavorings
Add 4 Tbsp unsweetened cocoa powder, 2 Tbsp sugar, and 4 Tbsp melted butter to the processor. Blend for about 1 minute until the mixture resembles wet sand and holds together when pressed.
Time: PT1M
Press Crust into Pan
Transfer the crust mixture to a 9‑inch springform pan. Press firmly using the bottom of a measuring cup or a heavy glass until the crust is compact and even.
Time: PT2M
Bake Crust
Place the pan on a baking sheet and bake for 12‑15 minutes, or until the crust feels firm to the touch.
Time: PT13M
Temperature: 350°F
Blend Filling Base
While the crust bakes, rinse the processor bowl, then add 32 oz Neufchatel cheese, 1 cup sugar, 3 large eggs, 2 egg yolks, and 1 cup sour cream. Process for less than a minute until smooth.
Time: PT2M
Incorporate Matcha and Vanilla
Add 6 Tbsp matcha powder and 1 tsp vanilla extract to the filling mixture. Blend briefly until fully incorporated and the batter turns a vivid green.
Time: PT1M
Fill Crust
Pour the matcha cheesecake batter over the pre‑baked crust, smoothing the top with a spatula.
Time: PT1M
Bake Cheesecake
Bake at 350°F (180°C) for 50‑55 minutes, until the edges are set but the center still has a slight wobble when the pan is gently shaken.
Time: PT53M
Temperature: 350°F
Cool in Oven
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 1 hour. This gradual cooling helps prevent cracks.
Time: PT1H
Release from Pan & Chill
Run a thin paring knife around the edge of the cheesecake, then unclamp the springform pan and lift it away. Cover and refrigerate overnight.
Time: PT5M
Final Touch Before Serving
If condensation forms on the surface, gently dab it away with a paper towel. Slice with a hot, wet knife for clean cuts.
Time: PT2M

Nutrition Facts

Calories: 480
Protein: 8 g
Carbohydrates: 45 g
Fat: 25 g
Fiber: 2 g

Dietary info: Vegetarian, Contains gluten, Can be made gluten‑free with gluten‑free crackers

Allergens: Dairy, Eggs, Gluten

Ingredient Substitutions

Instead of Honey Graham Crackers: Digestive biscuits, regular graham crackers
Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
Instead of Granulated Sugar: powdered sugar
Instead of Unsalted Butter: Margarine
Instead of Neufchatel Cheese: Reduced‑fat cream cheese
Instead of Granulated Sugar: Powdered sugar
Instead of Large Eggs: Egg replacer
Instead of Egg Yolks: Extra egg
Instead of Sour Cream: Greek yogurt
Instead of Matcha Powder: Green tea powder
Instead of Vanilla Extract: Vanilla bean seeds

Equipment Needed

Food Processor
Measuring Spoons
Measuring Cups
9‑Inch Springform Pan
Rubber Spatula
Oven
Thin Paring Knife (optional)
Paper Towels (optional)
Cooling Rack (optional)

Critical Steps — Do Not Skip

Press the crust firmly so it holds together.
Do not overbake the cheesecake; look for a slight wobble in the center.
Cool the cheesecake in the oven with the door ajar to prevent cracks.
Run a thin knife around the edges before releasing the springform pan.

Chef Tips from the Video

Use culinary‑grade matcha for the brightest color and most authentic flavor.
For an extra silky texture, strain the filling through a fine‑mesh sieve before adding matcha.
A light dusting of powdered sugar or a drizzle of white chocolate pairs beautifully with the green matcha hue.

Troubleshooting

Cheesecake cracks on the top.

Do not overbake; remove from oven while the center still has a slight wobble and cool in the oven with the door ajar.

Crust falls apart when slicing.

Press the crust firmly and bake it fully before adding the filling. Let the cheesecake chill completely before cutting.

Filling is too runny.

Make sure the eggs are fully incorporated and the batter is smooth. If the batter looks thin, bake an extra 5 minutes and check for firmness.

Storage

Refrigerator: Cover tightly and store for up to 4 days.

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

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

Bake the crust up to 24 hours ahead and store it covered at room temperature.
Cheesecake can be fully assembled, baked, and then refrigerated for up to 2 days before serving.
Freeze individual slices for a quick dessert; thaw in the refrigerator before serving.

Frequently Asked Questions

What is the cultural significance and history of matcha New York style cheesecake in American dessert cuisine?

Matcha New York style cheesecake blends classic American cheesecake, which originated in New York City in the early 20th century, with Japanese matcha, a powdered green tea traditionally used in tea ceremonies. The fusion reflects modern culinary trends that combine Western comfort foods with Asian flavors for a fresh, contemporary twist.

What traditional regional variations of New York style cheesecake exist in American cuisine?

Traditional New York style cheesecake is known for its dense, creamy texture made with full‑fat cream cheese, a simple graham‑cracker crust, and often a sour cream topping. Variations include adding chocolate, fruit swirls, or liqueurs, while the matcha version adds a Japanese element without altering the classic dense base.

How is matcha New York style cheesecake traditionally served in American celebrations?

In the United States, New York style cheesecake is a staple at birthdays, holidays, and dinner parties. The matcha version is often presented as a spring or summer dessert, sliced into neat wedges and sometimes garnished with a dusting of powdered sugar or a drizzle of white chocolate.

What occasions or celebrations is matcha New York style cheesecake traditionally associated with in American culture?

While any occasion works, the vibrant green color makes this cheesecake popular for spring events, Mother’s Day, Easter gatherings, and upscale brunches where a touch of elegance is desired.

What authentic traditional ingredients are used in a classic New York style cheesecake versus the matcha version?

A classic New York cheesecake uses full‑fat cream cheese, granulated sugar, eggs, sour cream, and a graham‑cracker crust. The matcha version swaps the cream cheese for reduced‑fat Neufchatel cheese and adds culinary‑grade matcha powder and a hint of vanilla for flavor and color.

What other American desserts pair well with matcha New York style cheesecake?

Pair it with light fruit compotes such as raspberry or strawberry, a drizzle of honey, or a side of fresh berries. A cup of green tea or a mildly sweet white wine also complements the earthy matcha flavor.

What are the most common mistakes to avoid when making matcha New York style cheesecake?

Common errors include overbaking the cheesecake, which causes cracks; not pressing the crust firmly enough, leading to leaks; and skipping the gradual cooling step in the oven, which also promotes cracking. Follow the timing and cooling instructions carefully.

Why does this matcha New York style cheesecake recipe use a pre‑baked crust instead of a no‑bake crust?

A pre‑baked crust provides a sturdy base that holds the heavy, creamy filling without becoming soggy. It also creates a pleasant, slightly toasted flavor that balances the sweet, earthy matcha filling.

Can I make matcha New York style cheesecake ahead of time and how should I store it?

Yes. After the cheesecake has cooled and been refrigerated overnight, it can be covered tightly and stored in the refrigerator for up to four days. For longer storage, wrap individual slices and freeze for up to one month.

What does the YouTube channel In Shannon's Kitchen specialize in?

The YouTube channel In Shannon's Kitchen focuses on approachable home baking recipes, often adding healthier twists or unique flavor combinations while keeping techniques simple enough for beginner to intermediate cooks.

How does the YouTube channel In Shannon's Kitchen's approach to American dessert cooking differ from other cooking channels?

In Shannon's Kitchen emphasizes lighter ingredient swaps—like using reduced‑fat Neufchatel cheese—and avoids complicated techniques such as water‑baths, making classic American desserts more accessible and slightly healthier without sacrificing flavor.

Last updated: September 2, 2026

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