Green Tea Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with a round of parchment paper. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil if you plan to water-bath the cake.

Make crumb base

Combine graham cracker crumbs, 2 tbsp granulated sugar, melted butter, and a pinch of salt in a medium bowl. Mix until crumbs are evenly moistened and resemble wet sand.

Press and bake: Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake on the middle rack for 10 minutes, then remove from oven and set aside to cool slightly while you prepare the filling.

Bring ingredients to room temperature

Ensure cream cheese, eggs, sour cream, and heavy cream are at room temperature to prevent lumps and cracking. Remove from fridge at least 30–60 minutes before starting.

Bloom matcha

In a small bowl, sift the matcha powder (2.5 tsp) to remove lumps. Add 1 tablespoon warm (not hot) water and whisk until a smooth paste forms. Set aside.

Beat cream cheese

Place room-temperature cream cheese in a large mixing bowl. Using a stand mixer with paddle attachment or a hand mixer on medium speed, beat until smooth and creamy, about 2–3 minutes, scraping the bowl down as needed.

Add sugar and dry stabilizer

Add 3/4 cup granulated sugar, 1 tbsp flour (or cornstarch), and 1/4 tsp salt to the cream cheese. Beat on low-medium speed until incorporated and smooth, about 1–2 minutes.

Incorporate wet ingredients

Mix in the room-temperature sour cream, 1/4 cup heavy cream, and 1 tsp vanilla extract on low speed until smooth.

Add matcha and eggs

Add the bloomed matcha paste and mix on low speed until evenly distributed. With the mixer on low, add the eggs one at a time, mixing just until combined after each addition—do not overbeat. Scrape the bowl to ensure an even, lump-free batter.

Assemble

Pour the filling over the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake (water bath optional)

For a creamier, crack-reduced cheesecake: place the wrapped springform pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform. Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when shaken. If not using a water bath, bake on the middle rack for 45–55 minutes, watching for the same doneness cues.

Cool gradually

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking. Then remove from oven and from the water bath (if used). Run a thin knife around the pan edge to loosen. Let cool on a wire rack to room temperature (about 1–2 hours).

Chill

Cover the cooled cheesecake loosely with plastic wrap and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.

Before serving, remove the cheesecake from the springform pan and transfer to a serving plate. Top with dollops of whipped cream if using, dust lightly with 1/2 tsp matcha powder through a fine sieve for a delicate green finish, and sprinkle toasted sesame seeds or add a spoonful of sweet red bean paste at the side if desired.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled.