I perfected a surprisingly simple Creamy Matcha cheesecake that hides an unexpected secret ingredient.
Elevate your dessert game with a touch of zen! I kept thinking a cheesecake could feel like a quiet ritual and finally made a Ceremonial Matcha Cheesecake that surprised me.
Using ceremonial grade matcha powder with soft cream cheese creates this bright, slightly bitter, yet utterly Creamy Matcha tension that keeps you coming back for one more forkful. It looks polished but self confident, like a Matcha Pastry from a shop you did not expect to love.
I did not plan for how comforting it would be, and honestly it made me rethink dessert priorities. Try it if you want something pretty different
Ingredients
- Graham or digestive crumbs: mostly carbs, some fiber, give sweet crunchy crust, holds filling.
- Butter: adds rich fat and flavor, helps bind crumbs, makes crust tender.
- Cream cheese: main creamy body, high in fat and protein, makes it dense.
- Matcha: grassy, slightly bitter tea powder, antioxidants, gives green color and flavor.
- Eggs: add structure and lift when baked, provide protein and richness.
- Sour cream: tangy, adds moisture and slight acidity, balances sweet filling.
- Sugar: sweetens, affects texture and browning, too much can hide matcha.
- Cornstarch: stabilizer, keeps filling from weeping, gives smoother slice.
Ingredient Quantities
- 1 1/2 cups (150 g) graham cracker or digestive biscuit crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar (for crust)
- 16 oz (450 g) full fat cream cheese, room temp
- 2/3 cup (135 g) granulated sugar (for filling)
- 2 large eggs, room temp
- 1/2 cup (120 g) sour cream, room temp
- 1/4 cup (60 ml) heavy cream or whole milk
- 1 1/2 tbsp (about 9 g) ceremonial grade matcha powder, sifted
- 1 tsp vanilla extract
- 1 tbsp (8 g) cornstarch (or cake flour)
- Pinch fine sea salt
- Optional: whipped cream and extra matcha for dusting
How to Make this
1. Preheat oven to 325 F (160 C). Line the bottom of a 9 inch springform pan with parchment, butter the sides, and wrap the outside bottom with foil so water wont leak in later.
2. Make the crust: mix 1 1/2 cups graham cracker or digestive crumbs with 6 tbsp melted unsalted butter and 2 tbsp granulated sugar until evenly moistened. Press firmly into the pan bottom and chill in the fridge while you make the filling.
3. Sift 1 1/2 tbsp ceremonial matcha and 1 tbsp cornstarch together to avoid lumps, set aside.
4. Beat 16 oz room temperature cream cheese on medium low until smooth, then add 2/3 cup granulated sugar and beat until creamy but not fluffy. Dont over aerate or you’ll get cracks.
5. Scrape down bowl, add the sifted matcha mixture and mix gently until just combined so the color stays bright. Add 2 large room temp eggs one at a time mixing on low between each, then fold in 1/2 cup sour cream, 1/4 cup heavy cream or whole milk, 1 tsp vanilla extract and a pinch of fine sea salt. Stop as soon as it’s smooth.
6. Pour filling over the chilled crust, smooth the top and tap the pan a few times to release big air bubbles. Put the springform in a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the springform for a gentle water bath.
7. Bake at 325 F for about 50 to 60 minutes until the edges are set and the center still jiggles a little when you gently shake the pan. If the top starts to brown too much cover loosely with foil.
8. Turn the oven off, crack the door and let the cheesecake cool inside for 1 hour to prevent a sudden drop in temperature. Then remove from the water bath, unwrap foil and cool to room temperature before refrigerating.
9. Chill at least 6 hours or overnight for best texture. To serve run a knife under hot water, dry it, slice and top with whipped cream and an extra dusting of matcha if you want. Store covered in the fridge up to 4 days or freeze slices for longer.
Equipment Needed
1. 9-inch springform pan, parchment and sturdy foil (wrap the outside so water wont leak in)
2. Large roasting pan for the water bath
3. Electric hand mixer or stand mixer
4. Mixing bowls (one large, one medium)
5. Fine mesh sieve or flour sifter for the matcha and cornstarch
6. Food processor or a rolling pin plus a zip-top bag to crush the crackers
7. Measuring cups, measuring spoons and a kitchen scale (optional but helpful)
8. Rubber spatula and a whisk
9. Oven mitts and a kettle or heatproof measuring cup to pour hot water into the roasting pan
FAQ
Ceremonial Matcha Cheesecake Recipe Substitutions and Variations
- Graham cracker crumbs: swap with crushed digestive biscuits, crushed vanilla wafers or crushed gluten free tea biscuits; press while warm so the crust binds better.
- Unsalted butter: use melted coconut oil for a dairy free crust or vegan butter, same volume; coconut will add a faint coconut note.
- Full fat cream cheese: replace with mascarpone for a silkier richer cake itll be smoother, or use a mix of ricotta and cream cheese for a lighter texture; for vegan try silken tofu blended with a touch of oil and a splash of lemon.
- Sour cream or heavy cream: swap sour cream 1 for 1 with full fat Greek yogurt; heavy cream can be whole milk for a thinner filling or coconut cream for dairy free richness.
Pro Tips
1) Warm the dairy and eggs first. Cut the cream cheese into cubes and let it, the eggs and the sour cream sit at room temp for 30 minutes so you dont have to overbeat to get smooth batter. If you forget, pop the eggs in a bowl of warm water for 10 minutes.
2) Sift that matcha with the cornstarch and fold gently. Matcha clumps and shows streaks fast, so sifting and mixing on low keeps the color bright. Dont whip air into the batter or youll get cracks during baking.
3) Double-wrap the springform and be careful with the water bath. Two layers of foil plus a roasting pan with hot (not boiling) water up to halfway gives even, gentle heat and prevents top browning. Dont splash water into the pan and use a quick thermometer check; aim for about 150 to 155 F in the center for a creamy set.
4) Cool slow, slice clean and store smart. Let the cake cool in the off-oven with the door cracked, then chill overnight for best texture. For neat slices, run a thin knife under hot water, dry it, and wipe between cuts. Freeze individual slices first on a tray if you want long term storage so they wont stick together.
Ceremonial Matcha Cheesecake Recipe
I perfected a surprisingly simple Creamy Matcha cheesecake that hides an unexpected secret ingredient.
8
servings
508
kcal
Equipment: 1. 9-inch springform pan, parchment and sturdy foil (wrap the outside so water wont leak in)
2. Large roasting pan for the water bath
3. Electric hand mixer or stand mixer
4. Mixing bowls (one large, one medium)
5. Fine mesh sieve or flour sifter for the matcha and cornstarch
6. Food processor or a rolling pin plus a zip-top bag to crush the crackers
7. Measuring cups, measuring spoons and a kitchen scale (optional but helpful)
8. Rubber spatula and a whisk
9. Oven mitts and a kettle or heatproof measuring cup to pour hot water into the roasting pan
Ingredients
1 1/2 cups (150 g) graham cracker or digestive biscuit crumbs
6 tbsp (85 g) unsalted butter, melted
2 tbsp (25 g) granulated sugar (for crust)
16 oz (450 g) full fat cream cheese, room temp
2/3 cup (135 g) granulated sugar (for filling)
2 large eggs, room temp
1/2 cup (120 g) sour cream, room temp
1/4 cup (60 ml) heavy cream or whole milk
1 1/2 tbsp (about 9 g) ceremonial grade matcha powder, sifted
1 tsp vanilla extract
1 tbsp (8 g) cornstarch (or cake flour)
Pinch fine sea salt
Optional: whipped cream and extra matcha for dusting
Directions
- Preheat oven to 325 F (160 C). Line the bottom of a 9 inch springform pan with parchment, butter the sides, and wrap the outside bottom with foil so water wont leak in later.
- Make the crust: mix 1 1/2 cups graham cracker or digestive crumbs with 6 tbsp melted unsalted butter and 2 tbsp granulated sugar until evenly moistened. Press firmly into the pan bottom and chill in the fridge while you make the filling.
- Sift 1 1/2 tbsp ceremonial matcha and 1 tbsp cornstarch together to avoid lumps, set aside.
- Beat 16 oz room temperature cream cheese on medium low until smooth, then add 2/3 cup granulated sugar and beat until creamy but not fluffy. Dont over aerate or you'll get cracks.
- Scrape down bowl, add the sifted matcha mixture and mix gently until just combined so the color stays bright. Add 2 large room temp eggs one at a time mixing on low between each, then fold in 1/2 cup sour cream, 1/4 cup heavy cream or whole milk, 1 tsp vanilla extract and a pinch of fine sea salt. Stop as soon as it's smooth.
- Pour filling over the chilled crust, smooth the top and tap the pan a few times to release big air bubbles. Put the springform in a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the springform for a gentle water bath.
- Bake at 325 F for about 50 to 60 minutes until the edges are set and the center still jiggles a little when you gently shake the pan. If the top starts to brown too much cover loosely with foil.
- Turn the oven off, crack the door and let the cheesecake cool inside for 1 hour to prevent a sudden drop in temperature. Then remove from the water bath, unwrap foil and cool to room temperature before refrigerating.
- Chill at least 6 hours or overnight for best texture. To serve run a knife under hot water, dry it, slice and top with whipped cream and an extra dusting of matcha if you want. Store covered in the fridge up to 4 days or freeze slices for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 160g
- Total number of serves: 8
- Calories: 508kcal
- Fat: 36.1g
- Saturated Fat: 21.4g
- Trans Fat: 0.06g
- Polyunsaturated: 1.1g
- Monounsaturated: 6.9g
- Cholesterol: 142mg
- Sodium: 282mg
- Potassium: 127mg
- Carbohydrates: 38.1g
- Fiber: 0.9g
- Sugar: 24.9g
- Protein: 6.8g
- Vitamin A: 1200IU
- Vitamin C: 0.1mg
- Calcium: 85mg
- Iron: 0.8mg
