Matcha Cheesecake

Indulge in the perfect fusion of earthy and creamy with this Matcha Cheesecake recipe, a delightful twist on the classic dessert. Featuring the vibrant flavor of premium matcha powder, this cheesecake is luxuriously smooth and subtly sweet, nestled atop a buttery graham cracker crust. With its striking green hue and velvety texture, this dessert delivers an irresistible balance of sweetness and umami that will captivate both matcha lovers and cheesecake enthusiasts. Ideal for any occasion, this rich and lightly tangy treat refrigerates beautifully, making it a show-stopping make-ahead dessert. Serve it as-is, or garnish with a dusting of matcha or fresh whipped cream for an elegant touch. Perfectly baked with a gentle jiggle and chilled to silky perfection, this Matcha Cheesecake promises to impress your taste buds.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 200 grams graham cracker crumbs
• 100 grams unsalted butter
• 50 grams granulated sugar (for crust)
• 500 grams cream cheese
• 150 grams granulated sugar (for filling)
• 3 tablespoons matcha powder
• 1 teaspoon vanilla extract
• 3 pieces large eggs
• 120 milliliters heavy cream
• 120 milliliters sour cream

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter.

Step 2

In a medium bowl, mix together the graham cracker crumbs, melted butter, and 50 grams of sugar until combined.

Step 3

Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Refrigerate while preparing the filling.

Step 4

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Step 5

Add 150 grams of sugar, matcha powder, and vanilla extract to the cream cheese. Beat until well incorporated and the mixture is a consistent green color.

Step 6

Add the eggs one at a time, beating well after each addition until just combined.

Step 7

Gently mix in the heavy cream and sour cream until the batter is smooth.

Step 8

Pour the cheesecake filling over the chilled crust in the springform pan.

Step 9

Place the springform pan on a baking tray to catch any potential drips. Transfer the cheesecake to the preheated oven.

Step 10

Bake for approximately 60 minutes, or until the center is set but still slightly jiggly when gently shaken.

Step 11

Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.

Step 12

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Step 13

When ready to serve, run a knife around the edge of the pan before removing the sides of the springform pan.

Step 14

Slice and enjoy your rich, creamy matcha cheesecake!

Nutrition Facts

Serving size	1412.2 grams (1412.2g)

Amount per serving	% Daily Value*
Calories	5029

Total Fat 356.70g	457%
Saturated Fat 200.50g	1003%
Polyunsaturated Fat 7.40g
Cholesterol 1464mg	488%
Sodium 3115mg	135%
Total Carbohydrate 403.10g	147%
Dietary Fiber 14.00g	50%
Total Sugars 276.30g
Protein 75.50g	151%

Vitamin D 120IU	600%
Calcium 853mg	66%
Iron 11mg	60%
Potassium 1201mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 5.9%

Carbs: 31.5%