Matcha Cheesecake
This matcha cheesecake blends the rich creaminess of a classic baked cheesecake with the earthy, slightly bitter depth of high-quality ceremonial-grade matcha. Baked low and slow in a water bath, it comes out silky, dense, and vividly green, balanced by a buttery graham cracker crust.
By YumYum Editorial · Japanese
Prep: 25 min · Cook: 45 min · Total: 70 min · Serves 8
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 3 tbsp high-quality matcha powder, sifted
- 3 eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- to taste Pinch of salt
- to taste Extra matcha powder, for dusting
Instructions
- Preheat the oven to 325°F (160°C). Mix the graham crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool.
- Wrap the outside of the springform pan tightly in two layers of foil to prevent water seepage.
- Beat the softened cream cheese and sugar together until completely smooth with no lumps.
- Sift the matcha into the mixture and beat until evenly combined and vividly green.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated.
- Mix in the sour cream, heavy cream, cornstarch, vanilla, and salt until smooth.
- Pour the batter over the crust, place the pan in a larger roasting pan, and add hot water halfway up the sides.
- Bake for 45-50 minutes until the edges are set but the center still jiggles slightly; turn off the oven and let it cool inside with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours, then dust with matcha before slicing and serving.