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Matcha Cheesecake

Matcha Cheesecake
What is matcha cheesecake?
Matcha cheesecake takes cheesecake to far from typical when it's augmented with the popular Japanese-based powdered green tea, matcha.
What does green tea cheesecake taste like?
Matcha provides a bit of a 'nutty' flavor, albeit married with rich cream cheese, the end result is akin to a sweet matcha latte blend.
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We strongly suggest mixing your ingredients in a food processor. Similar to coconut oil, cream cheese can get clumpy when cold and when mixed with cold ingredients. The food processor helps mitigate this.
Approx. Prep Time: 30 minutes
Cook Time: 50-60 minutes
  • 5 oz. shortbread biscuits
  • 1/2 cup butter
  • 16 oz. (approx. two bricks) cream cheese
  • 3/4 cup sugar
  • 1/2 cup plain Greek yogurt
  • 2/3 cup heavy cream
  • 2 eggs
  • 1 tbsp cornstarch
  • 1 tbsp matcha powder + [separate step] 2 tsp matcha powder
  1. Preheat the oven to 330 degrees Fahrenheit. Baking cheesecake at this 'lower' temperature for a longer duration will help allay the risk of it rising too rapidly, which leads to cheesecakes cracking.
  2. Place shortbread biscuits in food processor; process them into crumbs
  3. Add the melted butter (do not burn the plastic food processor vestibule)
  4. Transfer to 8-inch springform tin
  5. Compress the crumb-and-butter mix into crust format (tip: use the bottom of a small bowl, cup, or measuring cup to press the mixture)
  6. In its own bowl, beat cream cheese; add the sugar and continue beating until smooth
  7. To the cream cheese-sugar mix, add the Greek yogurt, heavy cream, and cornstarch. Again, beat until smooth
  8. Add the eggs. Beat until perfectly smooth
  1. Transfer half of the batter into a medium sized bowl and sift 1 TBSP matcha powder. Mix completely
  2. Pour the batter over the base
  3. Combine 2 tsp. matcha powder with remaining cheesecake, mix until smooth
  4. Pour into cake tin
  5. Next, prepare a "water bath" to help increase oven humidity and even the temperature, helping mitigate cheesecake cracks. Double-pan the cake: Place the springform tin inside a larger tin, and carefully place the double-tinned cake in a baking tray filled with approximately 2-2.5cm boiling water
  6. Place this combination in the oven; bake for 50-60 minutes
  7. Turn the heat off, and leave in the oven for 20 minutes
  8. Refrigerate overnight
  9. Optional: mix 1/2 tsp. matcha into a container of whipped cream and apply atop as desired!

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