Matcha Cheesecake

5 from 1 vote

Creamy, decadent, and smooth are all the perfect words to describe this delicious Matcha Cheesecake! It consists of two cheesecake layers - white chocolate layer and a matcha layer, and when paired together, it's a match made in heaven!

Prep Time40

Cooling Time4

Total Time4 40

Course: Dessert

Cuisine: American, Asian-Inspired

Servings:

Calories: 600kcal

Author: Britney

Equipment

9 inch springform pan
Food Processor
Hand Mixer or Stand Mixer

Ingredients

Crust

15 graham cracker sheet
1 tbsp sugar
½ cup salted butter , melted

Cheesecake Filling

6 oz white chocolate
¾ cup heavy cream
32 oz cream cheese , room temperature
1 ½ cups powdered sugar
1 tbsp vanilla extract
¼ tsp kosher salt
2-3 tbsps matcha

Instructions

First, make the crust. Place graham crackers and sugar in a food processor and blend together until fine crumbs form. Then add melted butter and blend until butter is fully incorporated and texture is that of wet sand.
Spray a 9-inch springform pan with nonstick spray and then add the graham cracker mixture. Press against the bottom and sides of the pan with the bottom of a cup. Place in the refrigerator to set.
Begin making the filling by placing white chocolate into a medium sized bowl with ¼ cup of heavy cream. Microwave for one minute, then whisk together. Microwave in 15 second increments until white chocolate is fully melted and whisk until smooth. Place in the refrigerator and allow it to cool and thicken.
Add cream cheese and powdered sugar to the bowl of a stand mixer with the paddle attachment. Mix on medium speed for about 2 minutes, until fluffy and smooth. Add vanilla extract and kosher salt and mix until combined. Place in the refrigerator.
In another medium bowl, beat remaining ½ cup of heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
Once the heavy cream is fully incorporated, remove 1 ½ cups of the cream cheese mixture and place in a bowl.
Add the white chocolate ganache to one bowl and fold together. In the other bowl, add matcha powder and mix together.
Add the white chocolate cheesecake filling into the springform pan on top of the graham cracker crust. Then dollop the matcha cheesecake filling on top and swirl together with a toothpick or knife.
Allow cheesecake to set in the refrigerator for at least 4 hours.

Notes

Tips

Best way to maximize matcha flavor - Make sure to use a high quality, fine powder, culinary grade matcha powder for best results achieving that true matcha cheesecake taste.
The key to making a good cheesecake is the texture. Be sure to fully cream together the cream cheese and powdered sugar, this ensures a perfect cheesecake that's light and fluffy.
This is a very easy recipe, there's just a few moving parts. Of note, be sure to allow the white chocolate ganache to chill in the refrigerator prior to adding other cheesecake mixture. This is a critical step so that the heat from the ganache doesn't cause the cream cheese mixture to liquify.
A stand mixer is best for this recipe as the cheesecake batter is pretty thick and a lot for a smaller electric hand mixer.
Be sure to use room temperature ingredients - specifically room temperature cream cheese. Because you are mixing cream cheese with whipped cream, if it's cold, the batter could either break apart or become clumpy.

Nutrition