Creamy Matcha Green Tea Cheesecake Recipe

What is Matcha?

Matcha is finely ground green tea powder made from shade-grown tea leaves. Because you consume the whole leaf in powdered form, matcha offers more concentrated antioxidants and phytonutrients than a typical brewed cup of green tea. The powder is minimally processed and retains a bright green color and fresh, slightly sweet aroma.

Why You’ll Love This

• Matcha gives the cheesecake a distinctive flavor and vibrant green hue.
• The sesame seeds add a toasty, nutty contrast that complements the tea notes.
• The recipe uses a modest amount of sugar, so the dessert isn’t overly sweet.
• It’s straightforward to prepare and makes an impressive, elegant dessert.
• The finished cheesecake freezes well for make-ahead convenience.

Ingredient Notes

• Graham wafer crumbs: Use gluten-free graham crumbs to keep the crust gluten-free, or regular graham crumbs if gluten is not a concern.
• Melted butter: Salted butter works well since the recipe has no additional salt.
• Cream cheese: Use full-fat cream cheese, softened to room temperature for a silky filling.
• Eggs: Room-temperature eggs give the best texture.
• Icing sugar: Also called powdered sugar; it ensures a smooth, lump-free filling.
• Rice vinegar: A small splash of rice vinegar or lemon juice brightens the cheesecake’s flavor.
• Kiwi slices: Fresh kiwi makes a colorful, refreshing topping that echoes the cheesecake’s green tones.
• Matcha powder: Use culinary/ingredient-grade matcha for baking. Look for a vibrant green, finely ground powder stored in an airtight, lightproof container.

How to Choose Matcha

• Matcha sourced from Japan often reflects higher-quality standards.
• A vivid green color usually indicates fresher, better-quality matcha.
• Packaging should be airtight and protect the powder from light.
• Finely ground powder is preferable; coarse-grained matcha suggests lower quality.
• High-quality matcha should be fresh and not bitter, with a subtle sweetness.

How to Make the Recipe

Make the Graham Crust

1. Preheat the oven to 325°F (163°C).
2. Combine graham crumbs and melted butter until evenly moistened.
3. Press the mixture firmly into the bottom (and slightly up the sides, if desired) of a 9-inch springform pan.

Make the Filling

4. In a mixer or using an electric hand beater, beat the softened cream cheese with the icing sugar and eggs until smooth and free of lumps.
5. Add rice vinegar, vanilla, and matcha powder and mix until the color and flavor are evenly distributed.
6. Gently fold in the toasted black sesame seeds with a spatula.
7. Spread the filling over the prepared crust and smooth the top. Bake on the center rack for about 45 minutes, until the cheesecake is set but still slightly jiggly in the center.
8. Cool the cake on a wire rack, then refrigerate for at least an hour. Arrange kiwi slices on top before serving.

Top Cheesecake Tips

• Use room-temperature cream cheese and eggs for a smooth, lump-free batter.
• Avoid overmixing to keep too much air from being incorporated; excessive air can cause cracks and unwanted rise.
• Grease your springform pan so the cake releases cleanly when you remove the outer ring.
• Bake at a moderately low temperature for a longer time to ensure even cooking.
• If you want to reduce the risk of cracks, place a pan of boiling water on the rack below the cake (no water bath is required if you don’t mind a topping hiding imperfections).
• Remove the cheesecake from the oven while the center still jiggles slightly; it will firm up as it cools.
• Cool completely, then chill in the refrigerator before unmolding and serving. For the best flavor, chill for 24 hours to let the matcha mature and the texture set.

Common Questions