This matcha cheesecake recipe belongs in the cheesecake hall of fame. Not only is it very easy to make —but it's incredibly delicious and has just a little extra oomph than a traditional cheesecake. Simply put, it's perfect. And an oh-so-welcome addition to your holiday dessert table this year!
The ginger sour cream topping really puts this cheesecake over the edge and absolutely into holiday meal territory (but don't restrict yourself to only enjoying this during the holidays!)
One of the biggest pains about baking a cheesecake is avoiding the dreaded "crack." While a cracked cheesecake still tastes incredible, it can ruin the "aesthetic." This cheesecake recipe is virtually crack-proof, BUT if your cake does crack by chance, no worries! It will be topped with the ginger sour cream mixture so that no one will notice! This may as well be the beginner's guide to cheesecake (but it's so beautiful and delicious that everyone will think you're a pro).
Ingredients you will need for your matcha cheesecake:
- 1 ½ cups Graham Crackers (about half a box)
- ¼ cup melted butter
- ¼ cup sugar
- 2-8 oz packages of cream cheese- at room temperature
- ½ cup sugar
- 3 large eggs- at room temperature
- 1 teaspoon vanilla extract
- 1 ½ tablespoon culinary-grade matcha
Sour cream topping ingredients:
- 1-pint sour cream
- ¼ cup ginger simple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ginger powder
Step by Step, easy-to-follow baking directions for your cheesecake:
- Preheat the oven to 375°F (190°C). Add Graham crackers to a food processor fitted with a steel blade to make the crust. Pulse until finely ground. Add melted butter and sugar and pulse until combined.
Pour the crust mixture into a 9" springform pan. Press evenly around the bottom and about an inch onto the sides. Set aside.
Next, make the filling. Mix the softened cream cheese and sugar in a large bowl or with an electric mixer on medium/medium-high speed. Once thoroughly combined, sift matcha into a bowl and mix until combined. Add vanilla and eggs one at a time, mixing thoroughly each time. Blend until smooth and fully incorporated.
Pour mixture over the crust and gently tap the sides of the pan to release any air bubbles.
Bake cheesecake for ~25 minutes or until the center no longer jiggles when gently shaken. Remove the cheesecake and let cool for 15 minutes. Increase oven to 450F.
Topping Directions for your matcha cheesecake topping:
While the cheesecake is cooking, make your ginger simple syrup. Grate a 2" piece of ginger (leaving the skin on). Add ½ cup sugar, ½ cup water, and grated ginger to a small saucepan and place over medium heat.
Let simmer for 10 minutes. Strain.
While the cheesecake is cooling, whisk sour cream, ginger simple syrup, vanilla, and ginger powder together until smooth.
Once your cheesecake is cooled, pour sour cream topping over the cheesecake. Use a rubber spatula to smooth the surface.
Cook for another 15 minutes (sour cream topping will fully set once cooled). Remove from oven and let cool to room temperature.
Refrigerate cheesecake for 4 hours or overnight to set.
- Optional: Sprinkle with matcha powder on-top to add an extra serving of antioxidants in every bite.
Tips to keep in mind to end up with the best possible matcha cheesecake:
Work with room temperature ingredients. Make sure your sour cream, cream cheese, and eggs are at room temperature. You want to make sure you can easily mix your ingredients. Warm eggs create a more unified texture than cold ones.
Avoid mixing at high speed, as that can bring too much air into your batter, and your cheesecake won't be as dense as desired.
Use full-fat cream cheese and sour cream.
Make sure your cheesecake has cooled completely before sticking it in the refrigerator. This prevents condensation and a soggy cake.
Use high-quality culinary-grade matcha, and be sure to sift. This cheesecake has a strong matcha flavor, so be sure you use a high-quality brand. You want to avoid ending up with a dull green or bitter-flavored cheesecake.
- You can also choose to layer your sour cream underneath your cake base if you'd prefer.
Why the sour cream is a MUST in this cheesecake recipe:
If you feel weirded out by adding sour cream to your cheesecake, we get it. It seems odd at first, but it's a classic combo, and we promise you'll love it even if you aren't a hardcore sour cream fan. With the added ginger and sugar, the sour cream becomes creamy, rich, and tangy and is truly the perfect accompaniment to the umami flavor of this matcha cheesecake.
Even if you've been traumatized by cheesecakes, give this one a go. It's stress-free, and NO WATER BATHS ARE NEEDED.
Why you'll love this combination of ingredients:
Graham Cracker crust: This crust is precisely what you want when biting into a cheesecake. It's buttery, sweet, crisp, and crumbly. EXACTLY what you want to be biting into, in other words. After making this graham cracker crust, you'll never go back to store-bought crusts again.
Matcha Cheesecake: It'sIt's hard to describe how much you'll love this filling. Matcha and cream cheese create the perfect balance of sweet, tangy, earthy, and rich without ever being too overwhelming. So many matcha-based recipes skimp on the recipes and keep the taste mostly in the background. This one, however, has that umami taste front and center- and you'll love it.
Ginger Sour Cream topping: The ginger sour cream topping pulls everything together for a taste explosion. It'sIt's sweet, spicy, and creamy all at the same time.
The bottom line: This matcha cheesecake is a crowd pleaser
This decadent cheesecake will be sure to grab the attention of your family and friends. And get ready to make it again because it will be a request for years to come!
This recipe is By Diana Weil, Matcha.com's Integrative Nutritionist and Food Relationship Specialist.