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Matcha Cheesecake

This beautiful cheesecake is matcha tea infused with sesame and kiwi, for a delightfully different cheesecake experience.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12
Calories: 157 kcal
Course: Dessert
Cuisine: Japanese , American , Canadian

Ingredients

  • 2 ½ cups graham wafer crumbs
  • ½ cup butter melted
  • 1 lb cream cheese, softened 2 8 oz packages
  • 2 large eggs
  • ½ cup icing sugar
  • 2 teaspoon rice vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoon matcha green tea powder
  • 1 tablespoon toasted black sesame seeds
  • Kiwi slices

Instructions

    Cup of Yum
  1.  Heat oven to 325°
  2. In a small bowl, mix together graham crumbs and melted butter.
  3. Press the crumb mixture onto the bottom of a 9-inch springform pan. 
  4. In the bowl of a stand mixer or with an electric beater, (or a food processor) combine cream cheese, eggs, and sugar and beat until smooth. Add vinegar, vanilla, and matcha powder and beat until combined.
  5. With a spatula, fold in the toasted sesame seeds.
  6. Spread the cheesecake mixture in the springform pan on top of the prepared crust.
  7. Bake in the center of the oven for about 45 minutes, or until cake is set, but still slightly jiggly when you shake the pan.
  8. Allow the cake to cool on a wire rack.
  9. Refrigerate for at least an hour before serving. Arrange kiwi slices on top of the cream cheese filling before serving.

Notes

  • For cheesecake recipes, it's especially important to start with room temperature ingredients. For a smooth cheesecake, leave the cream cheese and eggs out of the fridge for a few hours before you begin. Cold cream cheese will result in lumpy batter.
  • Try not to overmix, which incorporates too much air into the batter. Excessive air can lead to cracks and lack of rise. Scrape down the sides of the bowl several times.
  • Use a springform pan and be sure to grease the sides of the pan to ensure the cake releases cleanly when the spring is opened.
  • A good cheesecake is the result of low heat and longer cooking time. Oven temperatures vary, so for best results, keep a close eye on the cheesecake as it bakes.
  • To avoid cracks in the top of the cheesecake without the use of a water bath, put a pan of boiling water in the oven on the rack below the cake. If you don't care about cracks because you are using a topping, skip this step.
  • A good cheesecake is the result of low heat and longer cook time. Oven temperatures vary, so keep a close eye on the cheesecake as it bakes.
  • Take the cake out of the oven when the center is still jiggly. The cheesecake will set as it cools.
  • Before unmoulding, allow the cake to cool completely on a cooling rack, then chill it in the fridge for an hour or two.
  • To unmould your matcha cheesecake, if the sides of the cake have pulled cleanly away from the pan, just release the spring and remove the outside of the pan. Otherwise, run a knife around the cake before removing the pan side.
  • Matcha cheesecake is best served chilled for 24 hours. This will intensify the green tea flavor and the tangy cream cheese.

Nutrition Information

Serving 1slice Calories 157kcal (8%) Carbohydrates 15g (5%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 41mg (14%) Sodium 367mg (15%) Potassium 137mg (4%) Sugar 9g (18%) Vitamin A 305IU (6%) Calcium 159mg (16%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 157

% Daily Value*

Serving 1slice
Calories 157kcal 8%
Carbohydrates 15g 5%
Protein 9g 18%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 41mg 14%
Sodium 367mg 15%
Potassium 137mg 3%
Sugar 9g 18%
Vitamin A 305IU 6%
Calcium 159mg 16%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.