If you love matcha, this Matcha cheesecake is going to be your new favorite dessert. It's rich, creamy, and has that distinctive earthy matcha flavor running all the way through. It's based on the Basque-style burnt cheesecake method - no water bath, no crust, no stress, just a deeply flavored, beautifully set cheesecake that's surprisingly easy to make.
Ingredients You Will Need
Cream cheese: The base of the cheesecake. Make sure it's fully at room temperature before you start. Cold cream cheese won't mix smoothly and can leave lumps in the batter.
White sugar: Sweetens the cheesecake and balances the bitterness of the matcha.
Cornstarch: Helps the cheesecake set and gives it a smooth, stable texture without making it dense.
Matcha powder: The star of the recipe. Use a good quality ceremonial grade matcha for the best flavor and color. Low quality matcha will taste dull and look muddy.
Eggs: Give the cheesecake structure and that signature creamy, custardy interior. Like the cream cheese, they should be at room temperature.
Lemon juice: Adds a subtle brightness that cuts through the richness of the cream cheese.
Vanilla extract: Rounds out the flavor and adds a warm, sweet depth.
Heavy cream: Makes the filling extra smooth and silky. Bring it to room temperature along with the other dairy ingredients.
Cooking Tips
Use room temperature ingredients. This is probably the most important tip for this recipe. Cold cream cheese and eggs don't incorporate properly and can result in a lumpy batter. Take everything out of the fridge at least an hour before you start.
Mix the dry ingredients first. Combining the sugar, cornstarch, and matcha before adding them to the cream cheese ensures everything is evenly distributed from the start and prevents any pockets of cornstarch or matcha in the final cheesecake.
Mix on low speed. You don't want to whip too much air into the batter. Keeping the mixer on low throughout gives you a dense, creamy texture rather than a light, airy one.
Don't be afraid of the dark top. This is a Basque-style cheesecake, and the dark, almost burnt top is intentional. It adds a slightly caramelized flavor that works beautifully with the matcha. Don't pull it out early.
The jiggle is your guide. The cheesecake is done when the edges are set but the center still has a good wobble to it. It will firm up significantly as it cools, so trust the jiggle.
Chill time matters. The texture of the cheesecake changes quite a bit depending on how long you chill it. Two hours gives you a softer, creamier result, while six hours gives you something much closer to a classic cheesecake. Both are delicious, it just depends on your preference.
Looking for more easy and delicious matcha dessert recipes? Check out this multi-layer Matcha cake, these delicious Matcha cookies, this Matcha roll cake, or this easy-to-make, no-churn Matcha ice cream.
How to Make Matcha Cheesecake Recipe
Mix the dry ingredients: Combine the sugar, cornstarch, and matcha powder in a bowl and mix well.
Make the batter: Beat the cream cheese and sugar mixture together on low until smooth. Add the eggs, lemon juice, and vanilla and beat until fully incorporated. Pour in the heavy cream and beat once more until smooth.
Prepare and bake: Pour the batter into a parchment-lined springform pan, tap it a few times to remove air bubbles, and bake at 220C (425F) for about 40 minutes until jiggly in the center with a dark brown top.
Cool and chill: Let the cheesecake cool to room temperature in the pan, then refrigerate for 2 hours for a softer texture or 6 hours for a firmer result.
Serve: Remove from the pan, transfer to a serving plate, and slice.
Serving Suggestions
This matcha cheesecake is wonderful on its own, the flavor is bold enough that it doesn't need much. That said, a dollop of lightly whipped cream on the side is a classic pairing that works really well, as it softens the intensity of the matcha. Fresh berries, particularly raspberries or strawberries, also complement it beautifully as their tartness cuts through the richness of the cheesecake.
Serve it cold straight from the fridge, or let it sit at room temperature for 15-20 minutes before serving for a slightly softer, creamier texture.
Storing Tips
Store the cheesecake covered in the fridge for up to 4 days. Keep it in the springform pan covered with plastic wrap or transfer it to an airtight container.
To freeze, wrap individual slices tightly or store them in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Recipe card
Matcha Cheesecake
Equipment
- Digital kitchen scale
- Hand mixer
- 2 Mixing bowls
- 8-inch (20cm) springform pan
- Parchment paper
Ingredients
- 550 g cream cheese at room temperature
- 150 g white sugar
- 25 g cornstarch
- 12 g matcha powder preferably ceremonial grade
- 4 large eggs at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 340 g heavy cream at room temperature
Instructions
- Preheat the oven to 220C (425F) and line an 8-inch (20cm) springform pan with parchment paper so the bottom and the sides are completely covered.
- In a bowl, add the sugar, cornstarch and matcha powder. Mix well.
- In a large mixing bowl, add the cream cheese and the sugar mixture. Beat with a hand mixer on low until well combined.
- Then, add the eggs, lemon juice and vanilla and beat on low until fully incorporated.
- Pour in the heavy cream and beat once again to incorporate.
- Pour the mixture into the prepared pan, tap it several times on a flat surface to remove large air bubbles, and bake for about 40 minutes or until the cheesecake is jiggly in the center and the top is dark brown. The cheesecake will rise and a few cracks may appear during baking.
- Let the cheesecake cool down to room temperature in the pan. Then place the cheesecake into the fridge to cool down further for 2 hours if you want a softer texture or 6 hours if you want a firmer, closer to a classic cheesecake texture.
- Remove from the pan onto a serving plate and serve.
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