Gluten-Free Matcha Cheesecake
Indulge in the creamy decadence of this Gluten-Free Matcha Cheesecake, a luxurious dessert that combines the earthy sweetness of premium matcha powder with the rich, velvety texture of classic cheesecake. Featuring a perfectly baked gluten-free graham cracker crust, this bake is ideal for those seeking a gluten-free treat without compromising on flavor. Prepared with straightforward techniques like a water bath for that irresistibly smooth finish, this matcha cheesecake is as impressive as it is delicious. Whether you're catering to a dietary restriction or simply looking to explore unique flavors, this vibrant and elegant dessert is a guaranteed showstopper—perfect for special occasions or as a sophisticated afternoon indulgence.
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Recipe Information
Ingredients
- 200 grams Gluten-free graham crackers
- 85 grams Unsalted butter
- 680 grams Cream cheese
- 150 grams Granulated sugar
- 3 large Eggs
- 125 milliliters Heavy whipping cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Matcha powder
- 1/4 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C).
Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a food processor, crush the gluten-free graham crackers into fine crumbs.
Melt the unsalted butter in a small saucepan or microwave in a heat-safe bowl.
Combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the springform pan to form an even crust.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
Gradually add the granulated sugar, continuing to mix until completely smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Mix in the heavy cream, vanilla extract, and salt until all the ingredients are just combined.
Sift the matcha powder over the cream cheese mixture and gently fold it in until fully incorporated and smooth.
Pour the matcha cheesecake batter over the pre-baked crust, smoothing the top with a spatula.
Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from seeping in.
Place the springform pan into a larger roasting pan or baking dish.
Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for 1 hour.
Remove the cheesecake from the water bath and aluminum foil, and refrigerate for at least 4 hours or overnight before serving.
Before serving, carefully release the cheesecake from the springform pan and transfer to a serving platter.
Nutrition Facts
Calories |
5090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 388.5 g | 498% | |
| Saturated Fat | 216.0 g | 1080% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1558 mg | 519% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 337.1 g | 123% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 228.3 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 827 mg | 64% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
