I made a Matcha cheesecake for our dad’s birthday. We love matcha (powdered green tea), and have used it in several dessert recipes. Since our dad loves cheesecake, I thought to make him a matcha cheesecake this year!
This matcha cheesecake isn’t a tall, dense New York-style cheesecake. Rather, it’s more like a cheesecake pie, and seems more suitable for a homemade dessert. I always felt that this recipe is an old-school style instead of the massive slab cheesecakes that are common now.
Our family really loves matcha (powedered green tea). Check out our other matcha recipes:
- matcha blondies
- matcha ice cream
- matcha white hot chocolate
- matcha pound cake
- matcha cupcakes and matcha frosting
- matcha Swiss roll
For this matcha cheesecake, be sure to use full fat cream cheese and sour cream, as lower fat varieties may split.
- 2½ cups graham cracker crumbs
- ¾ cup melted butter
- 1 8oz package cream cheese, softened
- 2 Tbsp matcha
- ½ cup sugar
- 1 Tbsp lemon juice
- ½ tsp vanilla extract
- dash of salt
- 2 eggs
- 1½ cups sour cream
- 3 Tbsp sugar
- ¾ tsp vanilla
- Preheat oven to 325 F.
- Combine the ingredients for the crust and press into a greased 9-inch pie plate, building up sides.
- Beat softened cream cheese until fluffy.
- Sift matcha to remove lumps, and stir into sugar.
- Gradually blend sugar, lemon juice, vanilla, and salt into the cream cheese.
- Add eggs, one at a time, beating after each until incorporated.
- Pour filling into crust. Bake for 25-30 minutes, until set
- Meanwhile, combine the topping ingredients. Spoon this mixture evenly over top of hot cheesecake.
- Bake for 10 minutes more.
- Remove from oven and let cool. Chill in the fridge for several hours before serving.
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