Matcha Cheesecake: A Green Tea Twist on a Classic Dessert

If you’re a fan of both creamy cheesecakes and the smooth, earthy flavour of matcha, you’re in for a treat! This matcha cheesecake combines the richness of a traditional cheesecake with the subtle, calming flavour of matcha, resulting in a dessert that’s both decadent and refreshing. Whether you're a matcha enthusiast or new to the green tea craze, this easy-to-make recipe will impress your friends and family!

Why You'll Love This Matcha Cheesecake:

• Unique Flavour: The vibrant green of matcha blends perfectly with the creamy texture of the cheesecake, offering a delicate yet rich taste.

• Simple to Make: With just a few ingredients, this cheesecake comes together quickly, making it the perfect dessert for any occasion.

• Visually Stunning: The rich green color of matcha makes for an eye-catching presentation that’s sure to impress your guests.

Matcha Cheesecake Recipe

Ingredients:

For the crust:

• 1 1/2 cups digestive biscuits or graham cracker crumbs

• 1/4 cup melted butter

• 1 tablespoon sugar (optional)

For the filling:

• 2 cups cream cheese (room temperature)

• 1/2 cup granulated sugar

• 2 teaspoons matcha powder (preferably Uji matcha for the best flavour!)

• 1 cup heavy cream

• 1 teaspoon vanilla extract

• 2 large eggs

Directions:

1. Prepare the crust:

   • Preheat your oven to 325°F (163°C).

   • In a bowl, mix the biscuit or graham cracker crumbs, melted butter, and sugar (if using). Stir until the crumbs are well coated and the mixture holds together when pressed.

   • Press the mixture into the bottom of a 9-inch springform pan to create an even crust layer.

   • Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

2. Make the filling:

   • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

   • In a small bowl, sift the matcha powder to avoid any clumps, then add it to the cream cheese mixture. Mix well until the matcha is fully incorporated.

   • Add the heavy cream and vanilla extract, and continue beating until smooth.

   • Add the eggs one at a time, mixing each egg in thoroughly before adding the next.

3. Assemble the cheesecake:

   • Pour the matcha cream cheese filling over the cooled crust.

   • Smooth the top with a spatula to ensure an even layer.

4. Bake:

   • Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

   • Turn off the oven, crack the oven door slightly, and let the cheesecake cool for about an hour.

   • After cooling, transfer the cheesecake to the fridge to chill for at least 4 hours (overnight is even better).

5. Serve and Enjoy:

   • Once chilled, remove the cheesecake from the springform pan and place it on a serving plate.

   • Garnish with a light dusting of matcha powder or fresh fruit like berries for a pop of color.

Tips for the Perfect Matcha Cheesecake:

• Quality matcha: Use high-quality matcha powder (like Uji matcha) for the best flavour and vibrant color.

• Let it chill: Be patient and let the cheesecake chill fully—it’s the key to getting that creamy, smooth texture.

• Substitute options: If you don’t have graham crackers, you can use other cookies or biscuits like digestive biscuits or even shortbread.

This matcha cheesecake is the perfect balance of creamy, rich, and slightly earthy, making it a delightful dessert that’s both elegant and delicious. So go ahead, give this recipe a try, and treat yourself to a green tea twist on a classic favourite!