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Baked Matcha Cheesecake Recipe

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4 from 61 reviews

  • Author: Ava
  • Total Time: 7 hours 30 minutes
  • Yield: 16 servings

Description

This Baked Matcha Cheesecake recipe combines rich and creamy cream cheese with the unique earthy flavor of matcha powder. Featuring a crunchy graham cracker crust made with coconut oil and a smooth filling sweetened with honey and Greek yogurt, it’s a decadent yet balanced dessert perfect for special occasions or a delightful treat. The cheesecake is baked gently until set with a jiggly center, then chilled overnight to develop the perfect texture and flavor.

Ingredients

Graham Cracker Crust

  • 2 1/4 cups graham cracker crumbs (from 17 full graham cracker sheets)
  • 1/4 cup sugar
  • 5/8 cup (10 tbsp) coconut oil, melted and cooled

Matcha Cheesecake Filling

  • 24 oz full fat cream cheese (3 standard 8 oz blocks)
  • 2 tablespoons matcha powder
  • 1 cup plain full fat Greek yogurt
  • 2/3 cup honey
  • 2 teaspoons vanilla extract
  • 4 large eggs

Instructions

  1. Preheat the oven: Set your oven to 325°F (162°C). If you haven’t crushed the graham crackers yet, do so using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
  2. Prepare the crust mixture: In a large bowl, combine the graham cracker crumbs, sugar, and melted coconut oil. Mix thoroughly until the ingredients are well incorporated and the mixture holds together when pressed.
  3. Form the crust: Pour the crust mixture into the bottom and up the sides of a 9-inch springform pan. Press firmly and evenly to create a compact crust. Set the pan aside to prepare the filling.
  4. Create the cream cheese base: Using an electric hand mixer on high speed, beat the cream cheese in a large bowl until it is smooth and creamy. Periodically scrape down the sides of the bowl to ensure even mixing.
  5. Add matcha powder: Incorporate the matcha powder into the beaten cream cheese and mix until fully blended, giving it a vibrant green hue and earthy flavor.
  6. Combine wet ingredients: Add the Greek yogurt, honey, and vanilla extract to the cream cheese mixture. Mix on medium speed until thoroughly combined, scraping the bowl sides as needed for an even texture.
  7. Incorporate the eggs: Crack the eggs into a separate small bowl and lightly whisk them until just combined. With the mixer on low speed, gradually add the eggs to the cheesecake batter, mixing until just combined to avoid over-beating.
  8. Final batter preparation: Use a rubber spatula to gently fold the mixture with a figure-eight motion to eliminate air bubbles. Firmly tap the bowl on the countertop several times to release any trapped air.
  9. Assemble the cheesecake: Pour the prepared matcha cheesecake filling over the crust in the springform pan. Wrap the bottom of the pan with aluminum foil to catch potential leaks. Use a toothpick to pop any air bubbles on the surface of the filling.
  10. Bake the cheesecake: Place the springform pan in the preheated oven and bake at 325°F (162°C) for about 1 hour. Avoid opening the oven during baking. The cheesecake is done when the edges appear slightly puffed and golden brown, and the center jiggles like Jell-O.
  11. Initial cooling: Remove the cheesecake from the oven and turn the oven off. Keep the cheesecake inside the oven for 15 minutes to cool gradually.
  12. Release the crust: After 15 minutes, gently run a knife around the inside edge of the springform pan to loosen the crust from the sides.
  13. Cool to room temperature: Allow the cheesecake to cool on top of the turned-off oven for 1 to 2 hours until it reaches room temperature.
  14. Chill overnight: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to fully set and develop flavor.
  15. Serve the cheesecake: When ready, release the sides of the springform pan and transfer the cheesecake to a serving plate or cake stand. Optionally, decorate with buttercream or other preferred toppings. Slice and enjoy your matcha cheesecake!

Notes

  • Be sure to not overmix the batter after adding eggs to maintain a smooth texture.
  • Wrapping the pan in aluminum foil prevents water leaks if using a water bath, although not specified here, it helps avoid leaks during baking.
  • Do not open the oven door during baking to prevent cracks in the cheesecake.
  • For the best flavor and texture, chilling overnight is highly recommended.
  • Use full fat dairy products to ensure a rich and creamy cheesecake.
  • Matcha quality affects flavor; use culinary grade or higher for best taste.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion, Japanese-inspired

Find it online: https://quickandsweetrecipes.com/baked-matcha-cheesecake-recipe/