Description
Whipping up this matcha green tea cheesecake brings pure Japanese-inspired dessert magic right to your kitchen counter. Creamy cheesecake layers blended with earthy matcha create a delightful treat that melts smoothly on your palate.
Ingredients
Scale
Cheesecake Base:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Main Ingredients:
- 3 (8-ounce) packages cream cheese, softened
- 3 large eggs
- 1 cup sour cream
Supporting Ingredients:
- 1 cup granulated sugar
- 2 tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to 325F and prepare a 9-inch springform pan for the creamy dessert.
- Combine 1 ½ cups graham cracker crumbs with ½ cup melted butter until the mixture feels like damp sand.
- Press the buttery crumb mixture firmly across the bottom of your springform pan, creating an even base layer.
- Using an electric mixer, cream 3 (8-ounce) packages of softened cream cheese with 1 cup granulated sugar until completely smooth.
- Incorporate 1 cup sour cream into the cream cheese mixture, blending until no lumps remain.
- Whisk in 3 large eggs, one at a time, ensuring each is fully integrated before adding the next.
- Sift 2 tablespoons matcha green tea powder and 1 teaspoon vanilla extract into the cheesecake batter, stirring until the color is uniform and vibrant green.
- Gently pour the matcha batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Bake at 325F for 50-60 minutes, watching for subtle jiggling in the center that indicates perfect doneness.
- Remove from the oven and let the cheesecake rest at room temperature for 1 hour to prevent cracking.
- Refrigerate for at least 4 hours, allowing the cheesecake to set and develop rich, deep flavors.
Notes
- Sift the matcha powder carefully to prevent clumps and ensure a smooth, even green color throughout the cheesecake.
- Let cream cheese and eggs come to room temperature before mixing to create a silky, lump-free batter that blends perfectly.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the crust’s texture.
- Prevent cracks by placing a pan of water on the bottom rack while baking, which creates humidity and helps the cheesecake cook evenly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 471 kcal
- Sugar: 31 g
- Sodium: 311 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 113 mg