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.
Servings: slices
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 large 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 (0.5 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 (680.4 g) full fat cream cheese (3-8 ounce packages), 1 Tablespoon pure vanilla extract, 1 Cup (200 g) 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 large eggs, 1 1/2 Cups (345 g) 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 (236.6 ml) heavy whipping cream, 1 Tablespoon granulated sugar, 1 unit Oreo cookie
Notes
For a water bath
There are two methods you can use for this:
- 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.
- 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.
- 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
