This is a baked matcha cheesecake with a graham cracker crust — creamy, gently bitter from 24 grams of ceremonial-grade matcha, and firm enough to slice cleanly. It takes about 90 minutes start to finish, serves 8, and holds up well in the fridge for days, which is the main reason to make it when you need a dessert that does the work ahead of time.
What makes this version work
Two things matter most here. First, the water bath: baking the filled springform pan in a shallow tray of hot water keeps the oven temperature around the cheesecake gentle and even, which is what prevents the top from cracking and the edges from overcooking before the center sets. Second, sifting the matcha directly into the cream cheese mixture — not into the eggs or cream separately — gives you the best shot at a smooth, streak-free green color throughout. Matcha clumps on contact with liquid, so adding it to the thick cream cheese base and beating it in fully before anything else goes in is the move that actually works. Skip the garnish — not worth the extra dish.
Mistakes to avoid
- Using cold cream cheese: Even a slightly cold block will leave lumps that no amount of mixing fixes. Pull it from the fridge at least an hour before you start, or you’ll spend extra time beating and still end up with a grainy filling.
- Wrapping the springform loosely: Water bath leaks are the most common reason for a soggy crust. Wrap the outside of the pan tightly in two layers of heavy-duty foil before it goes into the water, and make sure the foil comes up past the waterline.
- Opening the oven door during baking: A sudden drop in temperature causes the top to crack. Resist checking until the minimum 50-minute mark, and use the oven light instead.
- Cutting it warm: A cheesecake that hasn’t fully chilled — at least 4 hours, ideally overnight — will not hold a clean slice. This matters especially if you’re cutting it into portions for a crowd.
- Under-measuring the matcha: At 24 grams, the matcha flavor is present but not sharp. If you reduce it to stretch the recipe or because you’re unsure, the flavor disappears into the cream cheese and you lose the color too.
Make-ahead notes
This cheesecake is genuinely better made the day before you need it. After baking, let it cool completely at room temperature — about an hour — then refrigerate uncovered for the first hour so condensation doesn’t collect on the surface, and cover loosely after that. It keeps well in the fridge for up to 4 days. For longer storage, freeze the whole cheesecake or individual slices: wrap tightly in plastic wrap, then foil, and freeze for up to 6 weeks. Thaw overnight in the fridge. If you’re making multiples for a larger group, the crust can be pressed and pre-baked up to 2 days ahead and kept at room temperature, tightly wrapped, which saves real time on baking day.
Matcha Cheesecake
Ingredients
Crust
- 200 grams graham crackers finely crushed
- 100 grams unsalted butter melted
Filling
- 500 grams cream cheese room temperature
- 150 grams granulated sugar
- 24 grams matcha powder preferably ceremonial grade
- 3 large eggs room temperature
- 180 milliliters heavy cream at 35% fat content
- 5 milliliters vanilla extract
Instructions
Prepare the Crust
- Preheat your oven to 175°C (347°F). In a medium-sized bowl, combine the finely crushed graham crackers with melted butter. Mix until crumbs are evenly coated.
- Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes. Set aside to cool.
Prepare the Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the matcha powder and blend until fully incorporated and the color is uniform.
- Add eggs, one at a time, mixing thoroughly after each addition. Pour in the heavy cream and vanilla extract, and mix until smooth.
Baking
- Pour the matcha-infused filling over the pre-baked crust. Smooth the top with a spatula.
- Bake the cheesecake in a water bath for 50 minutes to 1 hour, or until the center is set but still jiggles slightly when shaken.
- Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour to cool gradually.
Chill
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop its flavors.
Notes
Nutrition
FAQ
Can I use culinary-grade matcha instead of ceremonial-grade?
Yes, but expect a duller green color and a slightly more bitter, less smooth flavor. Ceremonial-grade matcha has a finer grind and a sweeter, more rounded taste, which works better in a filling this rich — culinary grade is fine for cookies or cakes where other flavors compete, but in a cheesecake it’s noticeable.
How do I know when the cheesecake is actually done baking?
The edges should look set and the center should still wobble like firm Jell-O when you gently shake the pan — not slosh like liquid. It will continue to firm up as it cools, so pulling it while the center still moves slightly is correct; if the whole surface looks solid in the oven, it’s already overbaked.
Can I double the recipe to make two cheesecakes at once?
Yes — the filling doubles cleanly and each cheesecake bakes in its own springform pan at the same time. The only adjustment is to make sure both pans fit in your water bath setup without crowding, since airflow around each pan affects even baking; use your largest roasting pan or bake them on separate oven racks with a tray of hot water on the lower rack if needed.
Try these next
- White Chocolate Matcha Brownies
- Italian Ricotta Honey Cheesecake
- Burnt Basque Cheesecake
- Fluffy Castella Cake