Matcha Cheesecake Recipe

Recipe at a Glance

Makes one 9-inch cheesecake (10 to 12 servings). Active time 30 minutes, chill time overnight.

What You Need

For the crust: - 1.5 cups (150g) graham cracker crumbs - 1/4 cup (50g) sugar - 6 tbsp (85g) unsalted butter, melted

For the filling: - 16 oz (450g) full-fat cream cheese, room temperature - 3/4 cup (150g) granulated sugar - 2 tbsp (12g) culinary grade matcha - 2 tbsp warm water - 2 large eggs, room temperature - 1/2 cup (120g) sour cream - 1 tsp vanilla extract - Pinch of salt

How to Make It

1. Preheat oven to 325F (165C). Wrap the outside of a 9-inch springform pan with two layers of aluminum foil (for the water bath). 2. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake 10 minutes. Cool. 3. Dissolve matcha in 2 tbsp warm water, whisking until smooth. Set aside. 4. Beat cream cheese and sugar on medium speed until completely smooth, about 3 minutes. Scrape down the sides. 5. Add eggs one at a time, beating on low after each addition. 6. Add sour cream, vanilla, salt, and the matcha mixture. Beat on low until just combined. 7. Pour filling over the cooled crust. 8. Place the springform pan in a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. 9. Bake 55 to 65 minutes until the edges are set but the center still jiggles slightly. 10. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. 11. Remove from water bath, run a knife around the edge, and refrigerate overnight.

Tips for the Best Result

Use room temperature cream cheese and eggs. Cold cream cheese produces lumps that do not smooth out. Take everything out of the refrigerator 1 hour before starting.

Do not overmix after adding eggs. Overmixing incorporates air, which causes cracks. Beat on low speed after adding eggs.

The water bath is not optional. It creates a humid environment that prevents the cheesecake from cracking and produces a creamier texture.

Chill overnight. Cheesecake needs time to set completely. Cutting too early produces a soft, runny center.

No-Bake Matcha Cheesecake

For a no-bake version: Beat 16 oz cream cheese with 1/2 cup powdered sugar. Dissolve 1.5 tbsp matcha in 2 tbsp warm water and fold in. Fold in 1 cup whipped heavy cream. Pour over a prepared crust and refrigerate for at least 6 hours. The no-bake version is lighter and less dense than the baked version.