A sublime fusion of velvety cheesecake and earthy matcha, this baked dessert features a crisp graham cracker crust beneath a luxuriously smooth filling infused with premium green tea powder. The result is a visually striking cake with a delicate balance of sweetness and subtle bitterness, perfect for special occasions or afternoon tea.

Why You’ll Love This Recipe

Silky, creamy texture achieved by baking in a water bath.
Delicate matcha flavour that is vibrant without being overpowering.
Straightforward preparation with simple steps suitable for bakers of all skill levels.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust
- Melted unsalted butter
- Graham cracker crumbs
- Granulated sugar
Cheesecake filling
- Ceremonial-grade matcha powder
- Granulated sugar
- Cream cheese, softened
- Heavy cream
- Cornstarch
- Egg yolks
- Whole eggs
Optional matcha swirl
- Reserved cheesecake filling
- Additional matcha powder

Recipe Card
Total Time: 6 hours (including chilling)
Yield: 12 slices
Preparation Time: 30 minutes
Baking Time: 70 minutes
Chilling Time: 5 hours

directions

Prepare the pan
Grease a 9-inch springform pan and line the sides with a strip of parchment paper. Wrap the exterior in foil to prevent water from seeping in during the water bath.
Make the crust
In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until evenly moistened, then press firmly into the bottom of the pan. For extra crispness, bake at 162 °C (325 °F) for 8 minutes, then allow to cool.
Sift the matcha
Sift the matcha powder together with half of the sugar to remove any lumps and ensure a smooth texture.
Blend the filling
In a large bowl, beat the softened cream cheese until smooth. Gradually add the matcha-sugar mixture, followed by the remaining sugar. Incorporate the heavy cream in two additions, mixing until silky. Stir in corn starch until combined. Add egg yolks one at a time, then beat in the whole eggs until the batter is homogeneous.
Create optional swirls
Reserve about 2 tablespoons of the batter and blend with a pinch of matcha. Pipe or spoon these into the top of the cheesecake batter, then use a toothpick to swirl decoratively.
Bake in a water bath
Place the springform pan on a towel-lined baking sheet. Carefully pour hot water into the sheet until it reaches halfway up the sides of the pan. Bake at 162 °C (325 °F) for approximately 70 minutes, until the edges are set but the centre retains a slight wobble.
Cool gradually
Turn off the oven, crack the door open about 2 cm, and allow the cheesecake to rest inside for 30 minutes. Remove from the oven, take off the foil, and let cool to room temperature. Cover and refrigerate for at least 5 hours or overnight.

Servings and timing

Yield: 12 slices
Preparation time: 30 minutes
Baking time: 70 minutes
Cooling and chilling time: 5 hours
Total time: Approximately 6 hours

Variations

No-bake matcha cheesecake
Replace the baking step with a gelatin-set method. Dissolve gelatin in warm water, blend into the cream cheese mixture, and chill overnight for a lighter, mousse-like texture.
Basque burnt matcha cheesecake
Bake at 204 °C (400 °F) without a water bath until the top achieves a deep, caramelised hue. The interior remains custardy and rich.
White chocolate matcha cheesecake
Fold 50 g of melted white chocolate into the batter before adding the eggs for an enhanced sweetness and silky mouthfeel.

storage/reheating

Store the cheesecake in an airtight container or wrap the pan tightly with plastic wrap. It will keep in the refrigerator for up to five days. For optimal flavour and texture, allow slices to sit at room temperature for 15–20 minutes before serving. Reheating is not recommended, as it may compromise the cake’s creamy consistency.

FAQs

What grade of matcha should I use?

Ceremonial-grade matcha delivers the brightest colour and most delicate flavour. Culinary-grade may be used as a budget-friendly alternative, though the taste may be slightly more astringent.

Can I make this cheesecake gluten-free?

Yes. Substitute the graham cracker crumbs with a blend of almond flour and gluten-free cookie crumbs, and ensure that any sugar or flavourings used are certified gluten-free.

Why is a water bath necessary?

A water bath provides gentle, even heat that prevents the cheesecake from cracking and ensures a smooth, custard-like interior.

How can I prevent matcha from clumping?

Always sift matcha powder before incorporating it into wet ingredients. Gentle whisking also helps disperse any remaining small particles.

Can I reduce the sugar content?

You may reduce the granulated sugar by up to 25%, but note that sweetness and texture may be slightly altered.

How should I slice the cheesecake cleanly?

Dip a sharp knife in hot water, wipe dry, and make smooth, decisive cuts. Wipe the blade between slices to maintain clean edges.

Is it possible to freeze this cheesecake?

Yes. Wrap each slice tightly in plastic wrap and place in a freezer-safe container. Freeze for up to one month. Thaw in the refrigerator overnight before serving.

Can I prepare the cheesecake in advance?

Absolutely. Bake one day ahead, then chill overnight. The flavours will meld, and the texture will become even more cohesive.

What toppings complement matcha cheesecake?

Fresh berries, a dollop of red bean paste, whipped cream, or white chocolate shavings all pair beautifully with the subtle bitterness of matcha.

How do I adjust the recipe for a smaller pan?

For an 8-inch springform pan, reduce all ingredients by approximately 25% and adjust the baking time to around 60 minutes, checking for the characteristic slight wobble at the centre.

Conclusion

This Matcha Cheesecake Cake showcases the refined aroma and taste of high-quality green tea within a classic, creamy cheesecake format. Its vibrant hue and smooth texture make it an elegant centrepiece for gatherings or a refined treat with afternoon tea. Whether you adhere to the traditional baked method or explore the suggested variations, this recipe offers versatility and satisfaction for both matcha aficionados and cheesecake enthusiasts alike.