Approximate values estimated by AI
Classic Matcha Cheesecake
Traditional dish · Japanese-American
A rich and creamy baked cheesecake infused with high-quality matcha green tea powder, featuring a crisp graham cracker crust. This classic recipe balances the earthy notes of matcha with the tangy sweetness of cream cheese.
Ingredients
- Cream cheese, softened32 oz
- Granulated sugar1.5 cups
- Eggs4 large
- Sour cream1 cup
- Matcha powder, ceremonial grade3 tbsp
- Vanilla extract1 tsp
- Lemon juice1 tbsp
- Graham cracker crumbs1.5 cups
- Unsalted butter, melted6 tbsp
- Salt1/4 tsp
Steps
- 1
Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- 2
For the crust: Combine graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press firmly into the bottom of the prepared springform pan.
- 3
Bake the crust for 10 minutes. Let cool slightly.
- 4
In a large bowl, beat softened cream cheese and remaining sugar until smooth.
- 5
Beat in eggs one at a time, mixing well after each addition.
- 6
Stir in sour cream, matcha powder, vanilla extract, and lemon juice until just combined and smooth. Ensure matcha is fully incorporated.
- 7
Pour the filling over the cooled crust.
- 8
Place the springform pan in a larger baking pan. Add hot water to the larger pan to create a water bath (about 1 inch deep).
- 9
Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 11
Remove from oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, preferably overnight.
- 12
Garnish with a dusting of matcha powder before serving.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
