This recipe for a matcha-flavored cheesecake gives you a creamy, gently tangy slice with an earthy tea finish. It uses a simple crumb crust and an ordinary pie pan, so there is no need to fuss with a water bath.
Allow time for the filling to chill until firm: baking is only the first part of the journey. Make it the day before a celebration and you can concentrate on the rest of the meal while dessert waits in the refrigerator.
Matcha cheesecake recipe: ingredients and method
This matcha cheesecake recipe makes one 9-inch pie, or about eight slices. Its cream cheese, egg, and crust proportions are adapted from King Arthur Baking’s easy cheesecake, with matcha added to the filling. Use a pie pan at least 9 inches across at the top and 1¼ inches deep.
For the crust
- 1½ cups (150 g) graham cracker crumbs
- ¼ cup (28 g) powdered sugar
- 6 tablespoons (85 g) unsalted butter, melted
- ⅛ teaspoon table salt
For the filling
- Two 8-ounce packages (16 ounces total) full-fat block cream cheese, softened
- ⅔ cup (133 g) granulated sugar
- 2 teaspoons matcha powder
- 2 large eggs
- 1 teaspoon vanilla extract
- Prepare the pan. Heat the oven to 350°F. Mix the crumbs, powdered sugar, melted butter, and salt until the crumbs are evenly moistened. Press into the bottom and up the sides of the pie pan, leaving the bottom layer a little thicker. Set the pan on a baking sheet for easier handling.
- Make the filling. Sift the matcha into the granulated sugar and stir well to break up clumps. Beat the softened cream cheese and matcha sugar on medium-low speed until smooth, scraping the bowl and beater as needed. Add the eggs and vanilla; mix just until incorporated. Pour into the crust and smooth the top.
- Bake. Bake for 20 minutes, then protect the exposed crust with strips of foil. Continue for about 10 minutes. The center should still look soft. Insert a digital thermometer into the center of the filling: it must reach at least 160°F, the safe temperature for egg dishes. If needed, bake a few more minutes and check again.
- Cool and chill. Place the pan on a rack. Once the cake has cooled, cover and refrigerate it until firm, at least 4 hours or overnight. Refrigerate within 2 hours of removing it from the oven. Slice with a clean, warm knife, wiping the blade between cuts.
Give the tea room to shine
Matcha is finely ground green tea, so the powder becomes part of the filling instead of being strained out. Its grassy, pleasantly bitter notes meet the tang of cream cheese and the sweetness of the crust. Two teaspoons give this green tea cheesecake a noticeable tea flavor without asking it to compete with a heavy topping.
Choose plain, unsweetened matcha powder rather than a sweetened drink mix. A fresh, bright green powder will give you a more appealing color; sift it thoroughly so dark specks do not gather in the filling. Matcha varies in intensity, so taste a little of the powder before mixing if the brand is new to you. Keep the recipe amounts the same for your first bake, then adjust the powder modestly on a later occasion to suit your taste.
A few raspberries or sliced strawberries are lovely alongside a piece. Add them just before serving, and let their tartness lift the rich filling. A light dusting of extra tea powder looks pretty, too, though a heavy layer can taste bitter.
Smooth filling and a gentle bake
For a recipe for cheesecake with matcha, start with softened block cream cheese. Cold cheese can leave little lumps that are difficult to beat out once the eggs are in. Scrape the bowl before adding them, then mix gently: beating in lots of air can make the filling puff in the oven and sink as it cools.
A cheesecake flavored with green tea should have a smooth surface, but a crack need not spoil dessert. Heat and puffing can contribute to cracks; a low mixing speed and watching the bake closely help. If one appears, let the cake cool and cover the split with a few berries when you serve it.
The outside sets before the middle. Look for a soft center rather than waiting for the whole filling to become rigid in the oven, and use the thermometer in the center to check that it has reached a safe temperature. The filling continues to firm as it cools and chills. Avoid repeatedly opening the oven early in the bake; start checking near the suggested time.
Plan the chill and serving
This recipe for a matcha-flavored cheesecake fits comfortably into a make-ahead schedule. Give the pan space on the rack to cool, then move it to a refrigerator set to 40°F or below. Cover the cooled cake so it does not pick up other food odors. The overnight rest makes cutting easier and gives the filling time to set throughout.
Keep leftovers covered and refrigerated, and enjoy them within 3 to 4 days. When serving a group, return the remaining slices to the refrigerator promptly; discard cheesecake left out for more than 2 hours, or 1 hour above 90°F. FoodSafety.gov’s food safety guidance explains these temperature and time limits.
If the center is still loose
The most likely stumble is slicing too soon. If your matcha-flavored cheesecake slumps or sticks to the knife after its initial chill, cover it and refrigerate for several more hours, preferably overnight. If it remains liquid after a full overnight chill, it may have been underbaked. If you did not verify that the center reached 160°F, discard it. Next time, check the center temperature before taking it out and allow the full chilling time.
