Matcha Cheesecake

Name: Matcha Cheesecake
Prep time: 30 min
Cook time: 80 min
Yield: 6 to 8 servings
Cuisine: Japanese Menu
Ingredients: Graham Crackers — 100g; Sugar — 1 tbsp; Butter — 50g; Sugar — 90g; Matcha Powder — 15g; Cream Cheese — 200g; Heavy Cream — 150ml; Cornflour — 1 tbsp; Egg — 2

This exquisite baked matcha cheesecake offers a luxuriously smooth, creamy texture balanced by the sophisticated, earthy notes of high-quality Japanese green tea. Featuring a crumbly biscuit base and a delicate, swirled matcha decorative finish, this elegant dessert delivers a perfect harmony of bittersweet intensity and rich, velvety sweetness, providing an irresistible treat for any matcha lover looking to create a professional-quality cake at home.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 80 minutes

Servings: 6 to 8

Notes:

Using high-quality ceremonial-grade matcha powder is essential for achieving the vibrant green colour and authentic, intense flavour profile that defines a superior matcha dessert.

The water bath (bain-marie) method is crucial for this recipe; it provides gentle, even heat distribution, which prevents the cheesecake from cracking and ensures a perfectly smooth, silky texture.

Ensure all refrigerated ingredients, especially the cream cheese and eggs, are at room temperature before mixing to prevent lumps and ensure the batter emulsifies into a uniform, creamy consistency.

After baking, allow the cheesecake to sit in the turned-off oven with the door slightly ajar for 30 minutes; this slow cooling process helps prevent sudden temperature shocks that can lead to structural collapse or cracking.

For a clean, professional finish, heat your knife under hot water before each cut; this melts through the fats and creates beautiful, sharp slices without dragging through the creamy filling.

Prepare Crust
Combine crushed graham crackers, sugar, and melted butter, press firmly into a greased pan, and optionally bake ahead until golden brown for extra crispiness.

Make Filling
Whisk sugar and matcha powder to remove lumps, mix into room-temperature cream cheese until smooth, then incorporate heavy cream, cornflour, and eggs until evenly combined.

Decorate
Reserve a small amount of batter, mix with additional matcha powder, and pipe decorative swirls onto the surface of the cheesecake filling, using a toothpick to create a feathered pattern.

Bake
Place the pan into a larger tray containing hot simmering water and bake in the oven until the surface is set but still has a slight wobble in the centre.

Cool and Chill
Turn off the oven and let the cheesecake sit inside for 30 minutes with the door ajar, then cool to room temperature and chill in the fridge for at least 5 hours before slicing.