Matcha Cheesecake
Indulge in the luxurious flavors of this Matcha Cheesecake, a perfect fusion of creamy decadence and the earthy allure of green tea. Featuring a buttery graham cracker crust and a silky filling infused with high-quality matcha powder, this dessert is not only visually stunning with its vibrant green hue but also irresistibly flavorful. The subtle bitterness of the matcha is beautifully balanced by the sweetness of cream cheese and the hint of vanilla, creating a harmonious flavor profile that's both unique and satisfying. With a smooth, velvety texture that melts in your mouth, this cheesecake is ideal for matcha lovers and those seeking a sophisticated dessert option. Perfect for entertaining or as an indulgent treat, this recipe is a surefire way to impress your guests or simply elevate your everyday dessert game.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter
- 50 grams granulated sugar (for crust)
- 500 grams cream cheese
- 150 grams granulated sugar (for filling)
- 3 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 3 pieces large eggs
- 120 milliliters heavy cream
- 120 milliliters sour cream
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 50 grams of sugar until combined.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add 150 grams of sugar, matcha powder, and vanilla extract to the cream cheese. Beat until well incorporated and the mixture is a consistent green color.
Add the eggs one at a time, beating well after each addition until just combined.
Gently mix in the heavy cream and sour cream until the batter is smooth.
Pour the cheesecake filling over the chilled crust in the springform pan.
Place the springform pan on a baking tray to catch any potential drips. Transfer the cheesecake to the preheated oven.
Bake for approximately 60 minutes, or until the center is set but still slightly jiggly when gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
When ready to serve, run a knife around the edge of the pan before removing the sides of the springform pan.
Slice and enjoy your rich, creamy matcha cheesecake!
Nutrition Facts
Calories |
5029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.7 g | 457% | |
| Saturated Fat | 200.5 g | 1002% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1464 mg | 488% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 276.3 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 853 mg | 66% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1201 mg | 26% | |
*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.
