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Matcha Green Tea Cheesecake

Prep Time55 mins
Cook Time20 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: how hard is it to make matcha cheesecake, how to make matcha cheesecake?, matcha cheesecake recipe, matcha cream cheese, matcha green tea cheesecake
Servings: 10

Equipment

  • 9-inch springform cake pan
  • Non-stick baking paper or cooking spray
  • Mixing bowls
  • Knife
  • Cooling wire rack
  • Electric hand or stand mixer

Ingredients
  

Ingredients for the Oat Crust

  • 1 cup oats
  • 1/3 cup cake flour sifted
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup salted butter cold and cubed

Ingredients for the Batter

  • 8 ounces cream cheese. softened at room temperature
  • 3/4 cups caster sugar sifted
  • 2 large eggs room temperature
  • 2 tablespoons culinary matcha powder
  • 2 teaspoon vanilla extract

Instructions

  • First, preheat the oven to 350°F (180°C). Then, line a springform cake pan with non-stick baking paper or cooking spray.
  • Next, combine the oats, cake flour, caster sugar, and vanilla extract in a large bowl. Mix the ingredients well. Then, using a knife, cut in the cubed cold butter until you get a crumbly mixture.
  • Press the oat crust into a lined springform cake pan and bake for 8 minutes. Remove the crust from the oven and allow it to cool completely.
  • First, beat the softened cream cheese and sugar together until you have a light fluffy mixture. Then, add the eggs to the mixture, one at a time. Make sure to beat well after every egg has been added.
  • Finally, add the matcha powder and vanilla extract and give the mixture a final whisk.
  • Pour your cheesecake batter into the cooled crust. Bake the cheesecake for 45-55 minutes, or until it is fully baked.
  • This is a crucial step. First, switch off your oven and prop the door open slightly. Allow the cheesecake to cool inside the oven for an hour.
  • Then, remove it from the oven and cool it at room temperature on a cooling rack. Cool it for another hour.
  • Finally, wrap the pan in plastic or saran wrap and place it inside of the oven to set for 4-6 hours.

Notes

  • Always ensure that you have a completely smooth mixture. This will prevent the batter from becoming lumpy when baked and later cracking. This is achieved by using completely softened ingredients and making sure they are all at room temperature.
  • Your cheesecake is fully baked when the middle 1 to 2-inches jiggles. Remember, this jiggly part will still firm up and continue baking from residual heat.