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For a delicious matcha green tea cheesecake, gather these key ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar (for the crust) - 16 oz cream cheese, softened - ¾ cup granulated sugar (for the filling) - 2 tablespoons matcha green tea powder - 1 teaspoon vanilla extract - 3 large eggs - 1 cup sour cream - 1 tablespoon lemon juice These ingredients create a creamy and rich dessert. The matcha powder gives it a lovely green color and unique flavor. When choosing matcha powder, I suggest looking for high-quality brands. Some trusted brands include: - Matcha Konomi: This brand offers vibrant, fine matcha that works well in desserts. - Encha: Known for its pure, organic matcha, Encha is great for baking. - Jade Leaf: This brand provides a smooth, flavorful matcha perfect for cheesecakes. Using good matcha enhances your cheesecake's taste and color. If you need alternatives for cream cheese or sugar, here are some options: - Cream Cheese Substitutes: You can use Greek yogurt or silken tofu for a lighter option. These will alter the texture slightly but still create a lovely cheesecake. - Sugar Substitutes: Try using coconut sugar or honey if you want a different sweetness. Keep in mind that honey may change the texture a bit. These substitutions can help you adapt the recipe to your needs while keeping it tasty. Enjoy making your matcha green tea cheesecake! {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Mix well until everything sticks together. Next, press this mixture firmly into the bottom of a 9-inch springform pan. This forms a solid base for your cheesecake. Bake the crust for 10 minutes, then take it out and let it cool. In a large mixing bowl, beat 16 oz of softened cream cheese with ¾ cup of granulated sugar. Mix until you achieve a smooth and creamy texture. Then, add 2 tablespoons of matcha green tea powder and 1 teaspoon of vanilla extract. Blend these ingredients until they are well combined. Now, it’s time to add the eggs. Add 3 large eggs one at a time. Mix on low speed after each egg to avoid too much air. This helps prevent cracks in your cheesecake. Finally, mix in 1 cup of sour cream and 1 tablespoon of lemon juice until just combined. Be careful not to overmix. Pour the filling over your cooled crust in the springform pan. Bake in the preheated oven for about 50 to 60 minutes. You want the edges to be set while the center has a slight jiggle. After baking, turn off the oven but leave the cheesecake inside for an additional hour. This gentle cooling helps the cheesecake set perfectly. Once an hour passes, let the cheesecake cool at room temperature for another hour. Then, refrigerate it for at least 4 hours or overnight to fully set. When ready to serve, carefully remove it from the springform pan, slice it, and enjoy your delicious matcha green tea cheesecake! To make your matcha green tea cheesecake creamy, focus on the cream cheese. Ensure it is soft and at room temperature before mixing. This helps create a smooth filling. Use a mixer on low speed to blend the cream cheese and sugar. This keeps air out and avoids a fluffy texture. When adding eggs, do it one at a time. Mix each egg in slowly to avoid lumps. Overmixing can lead to a dense texture. Finally, the addition of sour cream adds richness and helps keep the cheesecake moist. Cracks can spoil your beautiful cheesecake. To prevent this, follow a few simple steps. First, avoid overmixing the batter. Too much air creates cracks as it bakes. Second, bake at a lower temperature. Set your oven to 325°F (160°C) for even cooking. When baking, leave the cheesecake in the oven after it is done. Turn off the oven and let it cool for one more hour inside. This gradual cooling helps prevent cracks. Lastly, always chill the cheesecake for at least four hours before slicing. A cold cheesecake is less likely to crack. Serve your matcha cheesecake with fresh berries for a burst of flavor. Strawberries or raspberries add a lovely color contrast. Dust the top with extra matcha powder for a beautiful finish. If you want a creamy touch, add a dollop of whipped cream. For a crunchy element, sprinkle some crushed nuts on top. Pair your cheesecake with a cup of green tea for a delightful experience. This combo enhances the matcha flavor and makes each bite special. Pro Tips Chill for Perfect Texture: Allow the cheesecake to chill in the refrigerator for at least 4 hours, or preferably overnight. This helps set the flavors and achieve a creamy texture. Prevent Cracks: To avoid cracks in the cheesecake, mix the filling on low speed and incorporate eggs one at a time. Overmixing can introduce too much air. Use Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature before mixing. This allows for a smoother batter and better incorporation of ingredients. Serve with Fresh Toppings: Enhance the flavor of your cheesecake by serving it with fresh berries or a dusting of matcha powder. This adds a pop of color and freshness to each slice. {{image_2}} To make a gluten-free matcha cheesecake, swap regular graham crackers for gluten-free ones. You can find these at most grocery stores. Use the same amount of crumbs and butter in your crust. This small change keeps the same delicious taste while being gluten-free. You can add chocolate or citrus to your matcha cheesecake. For chocolate, mix in ½ cup of melted dark chocolate into your filling. This creates a rich blend of matcha and chocolate. For a citrus twist, add the zest of one orange or lemon to the filling. This brightens the flavor and adds a nice touch. A no-bake matcha cheesecake is easy and quick. Instead of baking, chill the cheesecake to set it. Use the same filling ingredients but add ¼ cup of powdered sugar for sweetness. Use a mix of cream cheese and whipped cream for a lighter texture. Pour the filling into the crust and chill for at least four hours. This gives you a creamy, refreshing treat without turning on the oven. To keep your matcha cheesecake fresh, wrap it well. Use plastic wrap or foil to cover the whole cheesecake. This helps to stop air from making it dry. You can also place slices in an airtight container. Store it in the fridge for up to five days. Keep it on a shelf, not in the door, for best results. Freezing is a great way to save extra cheesecake. First, slice the cheesecake into pieces. Wrap each piece in plastic wrap. Then, place the wrapped slices in a freezer bag. Squeeze out any air before sealing the bag. You can freeze it for up to three months. To enjoy it later, thaw the pieces in the fridge overnight. Reheating cheesecake is simple. If you want it warm, place a slice on a plate. Cover it with a damp paper towel to keep it moist. Microwave it for about 15-20 seconds. Check if it's warm enough. Avoid overheating, as it can change the texture. Enjoy your cheesecake slightly warm or cold, as you prefer! Matcha is a special type of green tea. It comes from grinding whole tea leaves into a fine powder. This means you consume the entire leaf, not just steep it. Regular green tea is made by steeping the leaves in hot water. With matcha, you get a richer taste and more nutrients. It has a bright green color and a unique, earthy flavor. Yes, you can make matcha cheesecake without eggs! You can use substitutes like silken tofu or unsweetened applesauce. These ingredients help bind the filling without eggs. Just keep in mind that the texture may change slightly. The cheesecake may be denser but still delicious. Matcha cheesecake lasts about 5 to 7 days in the fridge. To keep it fresh, store it in an airtight container. This helps prevent it from drying out. If you see any signs of spoilage, it's best to toss it. Enjoy your cheesecake while it’s fresh for the best taste! In this article, we explored the ingredients and techniques to create a delicious matcha green tea cheesecake. You learned about key components, useful tips, and variations. From making the crust to preventing cracks, each step is vital for success. Remember to try different flavors and storage methods for your cheesecake. With these insights, you can confidently bake a stunning treat that everyone will enjoy. Happy baking!

Matcha Green Tea Cheesecake

A creamy and delicious cheesecake infused with matcha green tea flavor, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine Japanese
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened
  • 0.75 cups granulated sugar (for the filling)
  • 2 tablespoons matcha green tea powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 tablespoon lemon juice

Instructions
 

  • Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and let cool.
  • Make the Filling: In a large mixing bowl, beat the softened cream cheese with ¾ cup of granulated sugar until smooth and creamy. Add matcha powder, vanilla extract, and mix until well combined.
  • Incorporate Eggs: Add the eggs, one at a time, mixing on low speed after each addition. This prevents too much air from being incorporated, which can cause cracks.
  • Add Sour Cream & Lemon Juice: Mix in the sour cream and lemon juice until just combined. Be careful not to overmix.
  • Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour.
  • Cool and Chill: After removing it from the oven, let it cool at room temperature for another hour. Then refrigerate for at least 4 hours (or overnight) to set completely.
  • Serve: Carefully remove the cheesecake from the springform pan. Slice into wedges and serve chilled. Optionally, dust with additional matcha powder or serve with fresh berries for added flavor and presentation.

Notes

For best results, refrigerate overnight to allow the flavors to meld.
Keyword cheesecake, dessert, matcha