Matcha Cheesecake Recipe

This Matcha Cheesecake recipe makes the most creamy and rich cheesecake, with a unique matcha flavor.

It’s topped with sweet whipped cream, which balances the richness of the cheesecake.

Matcha Cheesecake Recipe

How does matcha affect baking?

Matcha is a form of green tea powder. Matcha powder (like many powders used in baking) can dry out your dessert if not measured correctly. This recipe is already developed to have as a result a creamy green tea cheesecake with the amount of matcha called for, make sure to use exact measurements.

If you’re not whipping the matcha for a long time with other ingredients, always sift it before adding it to your batter to avoid it from clumping.

Can you use regular matcha for baking?

Yes you can! there are 3 types of matcha:

  • Ceremonial Grade: this is the most expensive of them all. It’s a high quality matcha with a smooth taste and a vibrant green color.
  • Premium grade: the next in quality is the premium grade, a bit less green in color, though still vibrant.
  • Culinary grade: this is the cheapest of them all, and this is the one I often use for baked desserts. You can definitely use any of the other 2, but I’ve found that for a baked dessert this works as well. If you want a greener color in your dessert, add a couple drops of green food coloring to them.

Ingredients used for this Matcha Cheesecake recipe

  • Oreo Cookies. For the crust, including the cookie filling
  • Unsalted butter. Melted butter to mix with the cookie crumbs
  • Sea Salt. To enhance flavors
  • Cream Cheese. Full fat and at room temperature is a must!
  • Vanilla extract. Good quality, pure vanilla extract makes a difference!
  • Sugar. To sweeten the cheesecake and whipped cream. It also helps with the texture of the cheesecake
  • Culinary grade matcha. This will give the cheesecake its matcha flavor and green color
  • Eggs. These help giving a smooth and rich texture to the cheesecake
  • Sour cream. It helps giving creaminess and richness to the cheesecake and regulates the acidity
  • Heavy whipping cream. To top your cheesecake and balance the sweetness and richness of the dessert

Take a look at the bottom of this post for the recipe card with the full recipe.

Matcha Cheesecake Recipe

How to make matcha cheesecake or green tea cheesecake

Pre-heat oven to 400 Fahrenheit. Line the bottom of a 10″ inch springform pan with parchment paper. Remove the rim, place the parchment paper on the bottom of the pan and secure the rim again. Tighten the parchment paper by pulling it slightly outwards and cut the excess hanging from the sides, but don’t cut it too short! Spray the side of the pan with cooking spray and set aside.

Oreo Crust

Use a food processor to mix the Oreo cookies, melted butter and salt. Pulse until you get fine crumbs. Press them firmly in the bottom of your springform pan, using the back of a measuring cup, a glass or/and your fingers. Bake for 10 minutes and set aside. Reduce the oven temperature to 325 Fahrenheit.

Cheesecake filling

Beat cream cheese, sugar, matcha and vanilla extract on medium speed for 1.5 minutes over a large bowl of a stand mixer or a hand mixer. Do not turn your speed to high to avoid incorporating extra air into your batter.

Scrape the sides of the bowl with a silicone spatula, add sour cream and mix until just combined. Start adding the eggs, one by one, beating after each addition.

Pour your cheesecake mixture into your prepared Oreo cookie crust and smooth it out with the back of a spoon. Tap your pan over the counter 4-5 times to release all air bubbles. Prepare the water bath (Read below for more information on water baths).

Place your cheesecake on the middle oven rack and bake for 70-80 minutes; you’ll know your cheesecake is done when the edges of the cheesecake are well set and the middle is set but still jiggly.

Turn off your oven, place a wooden spoon on your oven door to keep it slightly ajar, and leave your cheesecake to cool for 30 minutes. Remove from the oven, place on a cooling rack and run a knife around the rim to loosen it (leaving the rim on). Let cool completely, cover with aluminum foil, and refrigerate overnight or for 8 hours.

Whipped topping

Over a small metal bowl and with a whisk attachment, whip the heavy cream and sugar until soft peaks form. Spread the whipped cream on top of your chilled cheesecake, creating waves with the back of a spoon, and top with a few Oreo crumbs.

Expert tips on how to make a water bath for your cheesecake

Although I know you might be considering skipping this part, know that it’s a very important step and that it makes a whole lot of a difference in the end results of your cheesecake!

A water bath creates a perfectly moist environment for your cheesecake that in turn helps avoid the dreaded cheesecake cracks.

Additionally, it helps your cheesecake bake more evenly and prevents the sides of your cheesecake from turning brown, by baking it more slowly.

There are two methods you can use for this:

  1. Place your springform pan inside a bigger cake pan, then place both of them inside a bigger roasting pan. Fill the roasting pan with hot water halfway up the cake pan.
  2. Alternatively, you can cover the bottom and sides of your pan with aluminum foil twice and very tightly, to avoid water from seeping in. Make sure there are no holes and crevices where the water could get to your cheesecake! Place it inside a roasting pan and fill it with with hot water halfway up the springform pan.

I always use the first option, which prevents water from sipping in and ending with a soggy crust.

If in the end you still have cracks, don’t worry, we’ll cover them with the whipped topping!

Matcha Cheesecake Recipe

How to make a cheesecake with no cracks?

There are a few things you can do to prevent cracks on your cheesecake:

  • Creating a moist environment with a water bath. More of this above!
  • Not over mixing your cheesecake batter and incorporating air to it. This causes the cheesecake to rise and fall, creating cracks on the process
  • Removing all air bubbles from your cheesecake before baking. Just tap your cheesecake a few times over the counter to release any air bubbles it might have. This is just an extra step in case too much air was incorporated while beating
  • Extreme changes in temperature can cause your cheesecake to crack, for this reason you need to let your cheesecake sit in the oven for 30 minutes, and let it cool gradually
  • By baking your cheesecake in a lower temperature for a longer period of time, which is why you reduce the temperature to 325 Fahrenheit and bake it for a longer time

How to store any leftover cheesecake

Store your cheesecake in an airtight container in the refrigerator for up to 5 days.

Can I freeze my cheesecake?

Sure you can! to freeze it you will need to place it in an airtight container and freeze for up to 30 days.

You can also slice it and wrap each slice in plastic wrap, then defrost one slice at a time, as needed.

Here’s a video of this Matcha Cheesecake Recipe so you can see up-close this dessert.

Follow the links below for more Cheesecake recipes:

No bake Red Velvet Cheesecake

Mini Chai Cheesecakes

Easy No bake mini Chocolate Cheesecakes

Goat cheese Cheesecake

Chocolate Ricotta Cheesecake

If you make this recipe, please be sure to give it a star rating and leave a comment below!

Matcha Cheesecake Recipe
Print Recipe
5 from 6 votes

Matcha Cheesecake Recipe

This Matcha Cheesecake recipe makes the most creamy and rich cheesecake, with a unique matcha flavor.
It's topped with sweet whipped cream, which balances the richness of the cheesecake.
Prep Time40 minutes
Cook Time1 hour 10 minutes
Cooling time8 hours
Total Time9 hours 50 minutes
Course: Chessecakes and Jars
Cuisine: American
Keyword: green tea cheesecake, green tea cheesecake recipe, Maria Corcuera, matcha cheesecake, matcha cheesecake recipe, no churn coffee liqueur brownie ice cream sweet fix baker
Servings: 8 slices
Author: Maria Corcuera

Equipment

  • 1 10" springform pan
  • 1 sheet of parchment paper
  • 1 Electric mixer
  • 1 roasting pan for water bath

Ingredients

Oreo Crust

  • 25 Cookies Oreo including the filling
  • 6 Tablespoons unsalted butter melted
  • 1/2 teaspoon salt

Matcha Cheesecake

  • 24 ounces full fat cream cheese (3-8 ounce packages) at room temperature
  • 1 Cup granulated sugar
  • 3 Tablespoons culinary matcha
  • 1 Tablespoon pure vanilla extract
  • 1 1/2 Cups sour cream at room temperature
  • 4 units eggs at room temperature

Whipped topping

  • 1 Cup heavy whipping cream chilled
  • 1 Tablespoon granulated sugar
  • 1 unit Oreo cookie roughly crushed

Instructions

  • Pre-heat oven to 400 Fahrenheit. Line the bottom of a 10" inch springform pan with parchment paper. Remove the rim, place the parchment paper on the bottom of the pan and secure the rim again. Tighten the parchment paper by pulling it slightly outwards and cut the excess hanging from the sides, but don't cut it too short! Spray the side of the pan with cooking spray and set aside.
  • For the Oreo crust, use a food processor to mix the Oreo cookies, melted butter and salt. Pulse until you get fine crumbs. Press them firmly in the bottom of your springform pan, using the back of a measuring cup, a glass or/and your fingers. Bake for 10 minutes and set aside. Reduce the oven temperature to 325 Fahrenheit.
    25 Cookies Oreo, 6 Tablespoons unsalted butter, 1/2 teaspoon salt
  • For the cheesecake filling, beat cream cheese, sugar, matcha and vanilla extract on medium speed for 1.5 minutes over a large bowl of a stand mixer or a hand mixer. Do not turn your speed to high to avoid incorporating extra air into your batter.
    24 ounces full fat cream cheese (3-8 ounce packages), 1 Tablespoon pure vanilla extract, 1 Cup granulated sugar, 3 Tablespoons culinary matcha
  • Scrape the sides of the bowl with a silicone spatula, add sour cream and mix until just combined. Start adding the eggs, one by one, beating after each addition.
    4 units eggs, 1 1/2 Cups sour cream
  • Pour your cheesecake mixture into your prepared Oreo cookie crust and smooth it out with the back of a spoon. Tap your pan over the counter 4-5 times to release all air bubbles. Prepare the water bath (Read below for more information on water baths).
  • Place your cheesecake on the middle oven rack and bake for 70-80 minutes; you'll know your cheesecake is done when the edges of the cheesecake are well set and the middle is set but still jiggly.
  • Turn off your oven, place a wooden spoon on your oven door to keep it slightly ajar, and leave your cheesecake to cool for 30 minutes. Remove from the oven, place on a cooling rack and run a knife around the rim to loosen it (leaving the rim on). Let cool completely, cover with aluminum foil, and refrigerate overnight or for 8 hours.
  • Over a small metal bowl and with a whisk attachment, whip the heavy cream and sugar until soft peaks form. Spread the whipped cream on top of your chilled cheesecake, creating waves with the back of a spoon, and top with a few Oreo crumbs.
    1 Cup heavy whipping cream, 1 Tablespoon granulated sugar, 1 unit Oreo cookie

Video

Notes

For a water bath
There are two methods you can use for this:
  1. Place your springform pan inside a bigger cake pan, then place both of them inside a bigger roasting pan. Fill the roasting pan with hot water halfway up the cake pan.
  2. Alternatively, you can cover the bottom and sides of your pan with aluminum foil twice and very tightly, to avoid water from seeping in. Make sure there are no holes and crevices where the water could get to your cheesecake! Place it inside a roasting pan and fill it with with hot water halfway up the springform pan.
How to make a Cheesecake with no cracks
  • Creating a moist environment with a water bath
  • Not over mixing your cheesecake batter and incorporating air to it. This causes the cheesecake to rise and fall, creating cracks on the process
  • Removing all air bubbles from your cheesecake before baking. Just tap your cheesecake a few times over the counter to release any air bubbles it might have. This is just an extra step in case too much air was incorporated while beating
  • Extreme changes in temperature can cause your cheesecake to crack, for this reason you need to let your cheesecake sit in the oven for 30 minutes, and let it cool gradually
  • By baking your cheesecake in a lower temperature for a longer period of time, which is why you reduce the temperature to 325 Fahrenheit and bake it for a longer time

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