Nut-Free Matcha Cheesecake
Indulge in the creamy elegance of this Nut-Free Matcha Cheesecake, a unique twist on a classic dessert. This recipe combines the earthy, antioxidant-rich flavor of matcha green tea with the smooth, tangy richness of cream cheese, all atop a buttery graham cracker crust. Perfect for those with nut allergies, this cheesecake is completely nut-free, ensuring a safe and delightful treat for everyone. With its vibrant green hue and silky texture, this dessert is as visually stunning as it is delicious. Simple to prepare in just 30 minutes of hands-on time, this baked cheesecake spends its time in the oven setting into a luxurious, custardy perfection. Ideal for celebrations, afternoon tea, or as a show-stopping conclusion to a meal, this matcha-infused creation is a true crowd-pleaser. Refrigerate for a few hours to let the flavors deepen, slice it up, and serve chilled for a dessert worth savoring.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter
- 700 grams cream cheese
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 120 grams sour cream
- 2 tablespoons matcha powder
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan lightly with butter or a non-stick spray.
In a medium-sized bowl, mix the graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to even out the surface. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Add granulated sugar and vanilla extract to the cream cheese and beat until well combined.
Add the eggs, one at a time, beating on low speed after each addition just until combined.
Mix in sour cream, matcha powder, and lemon juice until the batter is smooth and all ingredients are incorporated.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for about 55-60 minutes or until the edges are set and the center slightly jiggles when shaken.
Once baked, turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before serving. This helps the flavors to meld and the texture to firm up.
Run a knife around the edges of the cheesecake to loosen it from the pan before releasing the springform.
Slice and serve the matcha cheesecake chilled.
Nutrition Facts
Calories |
5133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.9 g | 493% | |
| Saturated Fat | 217.1 g | 1086% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 1546 mg | 515% | |
| Sodium | 3707 mg | 161% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 235.7 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1047 mg | 81% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1501 mg | 32% | |
*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.
