There’s something magical about the moment when traditional Japanese matcha meets the creamy indulgence of a New York-style cheesecake. As someone who’s spent years perfecting this fusion dessert, I can tell you that matcha green tea cheesecake isn’t just a treat – it’s an experience that engages all your senses.
The vibrant green hue, the earthy aroma of premium matcha powder, and the silky-smooth texture create a dessert that’s both visually stunning and incredibly delicious. Today, I’m excited to share my tried-and-tested recipe that has won over even the most dedicated traditional cheesecake enthusiasts.
What Makes This Recipe Special
Before we dive into the details, let me share what sets this matcha cheesecake apart from others you might have tried. The secret lies in the careful balance of ingredients and specific techniques that ensure a perfectly smooth, crack-free surface and that signature matcha flavor that’s neither too subtle nor overwhelming.

Essential Ingredients
For the Crust
- 200g graham crackers
- 80g unsalted butter, melted
- 30g granulated sugar
- 1/4 tsp salt
For the Filling
- 900g cream cheese, room temperature
- 200g granulated sugar
- 4 large eggs, room temperature
- 240ml heavy cream
- 30g premium grade matcha powder
- 15ml vanilla extract
- 1/4 tsp salt
For the Topping
- 240ml sour cream
- 30g powdered sugar
- 5g matcha powder (for dusting)
- Fresh berries (optional)
Essential Equipment
The right tools make all the difference in achieving that perfect texture:
- 9-inch springform pan
- Stand mixer or hand mixer
- Fine-mesh sieve
- Bamboo whisk (chasen) or regular whisk
- Large roasting pan (for water bath)
- Heavy-duty aluminum foil
- Instant-read thermometer

Detailed Instructions
Preparing the Crust
- Preheat your oven to 325°F (165°C).
- Process graham crackers into fine crumbs.
- Mix crumbs with melted butter, sugar, and salt until the mixture resembles wet sand.
- Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake for 10 minutes, then cool completely.
Creating the Perfect Filling
- Reduce oven temperature to 300°F (150°C).
- Sift matcha powder to remove any lumps.
- Beat cream cheese until completely smooth (about 5 minutes).
- Gradually add sugar, beating until fully incorporated.
- Add eggs one at a time, mixing on low speed.
- Pour in heavy cream and vanilla, mix until just combined.
- Gently fold in sifted matcha powder.
The Water Bath Method
The water bath is crucial for achieving that perfectly smooth top:
- Wrap springform pan in three layers of heavy-duty foil.
- Pour filling into prepared crust.
- Place in a large roasting pan.
- Fill roasting pan with hot water halfway up the sides of the springform pan.
- Bake for 65-75 minutes.
How to Know When It’s Done
The cheesecake is ready when:
- The edges are slightly puffed
- The center still has a slight wobble
- Internal temperature reaches 150°F (65°C)
- Surface is matte, not glossy

Common Problems and Solutions
Issue | Cause | Solution |
---|---|---|
Cracks on surface | Too much air in batter | Mix on low speed, don’t overbeat |
Grainy texture | Cream cheese too cold | Ensure all ingredients are room temperature |
Uneven color | Poorly sifted matcha | Double-sift matcha powder |
Soggy crust | Water bath leakage | Use multiple layers of heavy-duty foil |
Dense texture | Overbeating | Stop mixing once ingredients are just combined |
Storage and Serving
Storage Guidelines
- Refrigerate: Up to 5 days
- Freeze: Up to 3 months (wrapped well)
- Best served: After 24 hours of chilling
Serving Suggestions
- Dust with additional matcha powder
- Top with fresh berries
- Serve with green tea on the side
- Add a dollop of whipped cream
- Drizzle with white chocolate sauce
Nutritional Information (Per Slice)
Nutrient | Amount |
---|---|
Calories | 420 |
Protein | 7g |
Fat | 32g |
Carbohydrates | 28g |
Sugar | 22g |
Fiber | 1g |
Calcium | 115mg |
Iron | 1.2mg |
Questions & Answers
Q: Can I use regular green tea powder instead of matcha?
No, regular green tea powder won’t provide the same intensity of flavor or color. Matcha is specially processed and has a unique texture that’s essential for this recipe.
Q: Why did my cheesecake sink in the middle?
Sinking usually occurs when there’s a dramatic temperature change. After baking, turn off the oven and let the cheesecake cool inside for an hour with the door slightly open.
Q: Can I make this recipe without a water bath?
While possible, a water bath ensures even baking and prevents cracking. If you skip it, expect some surface imperfections.
Q: How can I prevent the matcha from clumping?
Sift the matcha powder twice before incorporating it into the batter, and fold it in gradually rather than all at once.
Q: Can I make this recipe gluten-free?
Yes! Simply substitute the graham crackers with gluten-free cookies. The filling is naturally gluten-free.
Pro Tips
- Quality matters: Use ceremonial or premium grade matcha for the best color and flavor.
- Temperature control: All ingredients must be at room temperature for a smooth batter.
- Gentle mixing: Over-mixing incorporates air, which can cause cracks.
- Patience is key: Allow a full 24 hours of chilling for the best texture and flavor development.
- Clean cuts: Dip your knife in hot water and wipe clean between each slice for picture-perfect servings.
Variations to Try
- White Chocolate Matcha: Add 100g melted white chocolate to the filling
- Black Sesame Swirl: Create a marble effect with black sesame paste
- Houjicha Layer: Add a layer of houjicha-flavored cheesecake batter
- Yuzu Accent: Include 15ml of yuzu juice for a citrus twist
- Matcha Oreo Crust: Replace graham crackers with Oreo cookies
Remember, making the perfect matcha cheesecake is part science and part art. Don’t be discouraged if your first attempt isn’t perfect – each time you make it, you’ll learn something new about the process. The key is to enjoy the journey and appreciate how this beautiful dessert brings together the best of Japanese and Western culinary traditions.