green tea cheesecake

Matcha Green Tea Cheesecake

Here’s yet another scrumptious looking recipe that came across my “Smart Home” device. This dessert idea is a New York classic with an Asian twist. Thanks to Catherine Zhang for this one!


Matcha Green Tea Cheesecake

  • Servings: 8
  • Difficulty: moderate
  • Print


  • 5oz Digestive/shortbread biscuits
  • ⅓ cup Unsalted butter
  • 17.5oz Cream cheese
  • ⅔ cup Sugar
  • ½ cup 1 tsp Plain greek yogurt or sour cream
  • ⅔ cup Thickened/Heavy cream
  • 2 Eggs
  • 1 tbsp Cornstarch
  • Juice of ¼ a lemon
  • 1 tbsp Matcha powder (I)
  • 1 tsp Matcha powder (II)


  1. Preheat the oven to 170C/340F.

  2. Place the cookies in the bowl of a food processor, blitz until a fine crumb
    Add melted butter and process until combined.

  3. Transfer to a 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups).

  4. In a bowl beat the cream cheese and sugar together until smooth.

  5. Add the greek yogurt, thickened cream and cornstarch, beat until smooth.

  6. Add the eggs and lemon juice and beat until no lumps remain.

  7. Transfer half of the batter into a medium-sized bowl and sift in the matcha powder (I), mix until completely combined.

  8. Pour the batter over the base and smooth the top out.

  9. Add matcha powder (II) to the remaining cheesecake batter, mix until smooth and pour into the cake tin. Smooth out the top and place the springform tin inside a larger tin. Place the double tinned cake in a baking tray filled with 2cm of boiling water. Place it all in the oven and bake for 60 minutes, then turn the heat off and leave in the oven for 30 minutes.

  10. Cool and refrigerate overnight, or minimum 4 hours./p>

  11. Serve with whipped cream!

Source: Catherine Zhang – BAKED MATCHA CHEESECAKE.


Steve D.

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