Matcha Cheesecake Recipe

Graham cracker crumbs: These provide the base for the cheesecake crust, adding a sweet and slightly crunchy texture.

Melted butter: Used to bind the graham cracker crumbs together to form the crust.

Cream cheese: The main ingredient for the cheesecake filling, giving it a rich and creamy texture.

Sugar: Adds sweetness to the cheesecake filling.

Vanilla extract: Enhances the flavor of the cheesecake with a subtle vanilla aroma.

Eggs: Help to bind the ingredients together and give the cheesecake its structure.

Matcha green tea powder: Provides the distinctive green color and unique earthy flavor to the cheesecake.

Heavy cream: Adds richness and a smooth texture to the cheesecake filling.

When mixing the cream cheese, sugar, and vanilla, ensure that the cream cheese is fully softened to avoid lumps in the batter. This can be achieved by letting it sit at room temperature for about 30 minutes before starting. Additionally, when incorporating the eggs, add them one at a time and beat just until combined to prevent overmixing, which can cause the cheesecake to crack.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and slightly sweet flavor that works well for the crust.

• graham cracker crumbs - Substitute with crushed vanilla wafers: Vanilla wafers provide a sweet and buttery flavor that complements the cheesecake.

• melted butter - Substitute with coconut oil: Coconut oil solidifies when chilled, helping to bind the crust similarly to butter, and adds a subtle coconut flavor.

• cream cheese - Substitute with mascarpone cheese: Mascarpone has a rich, creamy texture that is similar to cream cheese, though slightly sweeter and less tangy.

• cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a tangy flavor and creamy texture, though it may result in a slightly lighter cheesecake.

• sugar - Substitute with honey: Honey adds natural sweetness and a slight floral note, though it may slightly alter the texture.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness and can be used in a similar quantity.

• vanilla extract - Substitute with almond extract: Almond extract offers a nutty, sweet flavor that can add a different but pleasant twist to the cheesecake.

• vanilla extract - Substitute with lemon zest: Lemon zest adds a fresh, citrusy flavor that can brighten the overall taste of the cheesecake.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative, though the texture may be slightly different.

• large eggs - Substitute with silken tofu: Silken tofu can provide a similar binding effect and creamy texture, making it a good vegan substitute.

• matcha green tea powder - Substitute with green tea leaves: Finely ground green tea leaves can provide a similar flavor, though the texture may be slightly different.

• matcha green tea powder - Substitute with spirulina powder: Spirulina adds a similar green color and a mild flavor, though it may not be as sweet as matcha.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and a slight coconut flavor, making it a good dairy-free alternative.

• heavy cream - Substitute with cashew cream: Cashew cream can offer a similar richness and creaminess, suitable for those avoiding dairy.

• Allow the matcha cheesecake to cool completely at room temperature before storing. This helps prevent condensation from forming, which can make the crust soggy.

• Once cooled, cover the cheesecake with plastic wrap or aluminum foil. Ensure it is tightly sealed to keep out any unwanted odors from the refrigerator.

• Store the cheesecake in the refrigerator for up to 5 days. For best results, place it on a flat surface to maintain its shape and texture.

• If you plan to freeze the cheesecake, first chill it in the refrigerator for a few hours until it is firm. This helps it hold its shape during the freezing process.

• After chilling, wrap the cheesecake in plastic wrap, ensuring it is completely covered. Follow this with a layer of aluminum foil to provide extra protection against freezer burn.

• For added convenience, consider slicing the cheesecake into individual portions before freezing. Wrap each slice in plastic wrap and then place them in a freezer-safe container or a resealable plastic bag.

• Label the container or bag with the date to keep track of how long it has been stored. The matcha cheesecake can be frozen for up to 2 months.

• When ready to enjoy, thaw the cheesecake in the refrigerator overnight. This slow thawing process helps maintain its creamy texture.

• For a quicker thaw, you can leave the cheesecake at room temperature for about 1-2 hours. However, be cautious not to leave it out for too long to avoid any risk of spoilage.

• Once thawed, serve the matcha cheesecake chilled. Garnish with fresh berries, a drizzle of honey, or a dusting of extra matcha powder for an added touch of elegance.

• Preheat your oven to 275°F (135°C). Place the matcha cheesecake on a baking sheet and cover it loosely with aluminum foil. Heat for about 15-20 minutes or until warmed through. This method helps maintain the creamy texture of the cheesecake without drying it out.

• For a quicker option, use the microwave. Place a slice of matcha cheesecake on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if needed. Be cautious not to overheat, as it can alter the texture.

• If you prefer a more gradual reheating, use a water bath. Place the matcha cheesecake in an oven-safe dish and set it in a larger pan filled with hot water. Cover the cheesecake with foil and heat in a preheated oven at 275°F (135°C) for about 20-25 minutes. This method ensures even heating and helps retain moisture.

• For those who enjoy a slightly chilled cheesecake, simply let it sit at room temperature for about 30 minutes before serving. This allows the cheesecake to soften slightly without losing its delightful texture.

• Oven: Preheat to 325°F (163°C) to bake the cheesecake.

• Springform pan: Use a 9-inch pan to form the cheesecake and easily remove it after baking.

• Mixing bowl: Combine graham cracker crumbs and melted butter, and mix the cheesecake filling.

• Electric mixer: Beat the cream cheese, sugar, and vanilla until smooth, and mix in the eggs, matcha powder, and heavy cream.

• Measuring cups: Measure out the graham cracker crumbs, sugar, and heavy cream accurately.

• Measuring spoons: Measure the vanilla extract and matcha green tea powder precisely.

• Spatula: Scrape down the sides of the mixing bowl to ensure all ingredients are well combined.

• Baking sheet: Place the springform pan on it to catch any potential drips during baking.

• Cooling rack: Allow the cheesecake to cool completely before removing it from the pan.

• Knife: Slice the cheesecake for serving.

Prepare the crust ahead: Mix graham cracker crumbs and melted butter the night before and store in the fridge.

Soften cream cheese quickly: Cut cream cheese into small cubes and let sit at room temperature for faster softening.

Use a food processor: Blend cream cheese, sugar, and vanilla together for a smoother mixture.

Pre-measure ingredients: Have all ingredients measured and ready before starting to streamline the process.

Room temperature eggs: Place eggs in warm water for a few minutes to bring them to room temperature quickly.

Cool in the oven: Turn off the oven and let the cheesecake cool inside to prevent cracking and save time on cooling.