Japanese Style Matcha Cheesecake with Shortbread Crust
Indulge in the delicate balance of earthy and creamy flavors with this Japanese Style Matcha Cheesecake with Shortbread Crust. Featuring a rich, velvety cheesecake base infused with premium matcha powder, this dessert offers a stunning green hue and a subtle tea aroma that pairs perfectly with the buttery crunch of the shortbread crust. Baked gently in a water bath for an ultra-smooth texture, this cheesecake is a showstopper for any occasion. Whether you're a matcha enthusiast or simply looking to elevate your dessert game, this recipe is a must-try. Chill it overnight for the perfect slice, and serve with a light dusting of matcha powder to impress both taste buds and eyes alike. Ideal for fans of Japanese-inspired desserts, this cheesecake combines elegance and simplicity in every bite.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 200 grams shortbread cookies, crushed
- 450 grams cream cheese, softened
- 150 grams granulated sugar
- 3 units large eggs
- 120 milliliters sour cream
- 120 milliliters heavy cream
- 2 tablespoons premium matcha powder
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 160°C (320°F) and grease an 8-inch springform pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, combine the crushed shortbread cookies and melted butter. Mix until the texture resembles wet sand.
Press the cookie mixture evenly into the bottom of the prepared springform pan to form a crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
Gradually mix in the granulated sugar, followed by the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add the sour cream, heavy cream, vanilla extract, and salt to the mixture and mix until smooth and well combined.
Sift the matcha powder over the cheesecake batter to prevent lumps. Gently fold it in until the batter is evenly green.
Pour the matcha cheesecake batter over the prepared crust and smooth the top with a spatula.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, and place it in a larger baking pan. Fill the larger pan with hot water to create a water bath.
Bake the cheesecake in the preheated oven for 60-65 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Then, chill in the refrigerator for at least 4 hours or overnight for the best texture.
Before serving, carefully release the cheesecake from the springform pan. Optionally, dust the top with additional matcha powder for garnish.
Nutrition Facts
Calories |
4686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.7 g | 459% | |
| Saturated Fat | 211.7 g | 1058% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1522 mg | 507% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 213.0 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 760 mg | 58% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1249 mg | 27% | |
*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.
