Matcha Cheesecake
Combining the rich creaminess of traditional cheesecake with the unique, earthy flavor of matcha, this Matcha Cheesecake recipe is a showstopper. Using Hiland Dairy Cream Cheese and other quality ingredients, it’s perfect for dessert lovers looking to try something new and delicious.
Recipe and image compliments of Brit from Whisked Away Kitchen
Matcha Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups graham crackers crushed (about 14 graham crackers)
- 5 tablespoons Hiland Dairy Unsalted Butter melted
- ⅛ teaspoon kosher salt
Matcha Cheesecake
- 32 oz Hiland Dairy Cream Cheese room temperature
- 1.5 cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons high-quality matcha powder
- ¼ teaspoon kosher salt
- 1 cup sour cream room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 4 large eggs
Instructions
Graham Cracker Crust
- Preheat oven to 325°F and grease a 9-inch springform pan.
- Mix together the finely crushed graham crackers, melted Hiland Dairy Unsalted Butter and salt in a small bowl.
- Firmly press the mixture into the bottom of the pan and slightly up the sides.
- Bake for 10 minutes. Set aside to cool.
Matcha Cheesecake Filling
- Beat the cream cheese for several minutes until smooth. Scrape down the sides and bottom of the bowl as necessary.
- In a separate bowl, whisk together the sugar, flour, matcha powder and salt.
- Add the sugar mixture to the cream cheese and mix until well combined.
- Mix in the sour cream, vanilla extract and lemon juice until fully incorporated.
- Add the eggs one at a time, beating after each addition on low speed until just combined.
- Pour the cheesecake batter into the cooled crust.
- With the oven still at 325°F, place the cheesecake on the center rack and bake for 30 minutes.
- Reduce heat to 250°F. Slightly crack the oven door for the first 2 minutes to help the oven cool down.
- Bake for 35-45 minutes. The edges of the cheesecake will be set, but the center will still be quite wobbly.
- Turn off the oven and crack the oven door 2 inches. Let the cheesecake sit in the warm oven for 30 minutes.
- Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours.
- Transfer the cheesecake to the refrigerator for at least 6 hours before releasing from the springform pan.
The rich creaminess of traditional cheesecake with the unique, earthy flavor of matcha
Matcha Cheesecake is a showstopper. Using Hiland Dairy Cream Cheese and other quality ingredients, it’s perfect for dessert lovers looking to try something new and delicious.
Ingredients
Graham Cracker Crust
- 2 cups graham crackers, crushed (about 14 graham crackers)
- 5 tablespoons Hiland Dairy Unsalted Butter, melted
- ⅛ teaspoon kosher salt
Matcha Cheesecake Filling
- 32 oz Hiland Dairy Cream Cheese, room temperature
- 1.5 cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons high-quality matcha powder
- ¼ teaspoon kosher salt
- 1 cup Hiland Dairy Sour Cream, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 4 large eggs
Instructions
1. Prepare the Crust
Preheat your oven to 325°F. Grease a 9-inch springform pan. Mix the crushed graham crackers, melted Hiland Dairy Unsalted Butter, and salt in a small bowl. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes and set aside to cool.
2. Make the Cheesecake Filling
Beat the cream cheese until smooth. In another bowl, whisk together the sugar, flour, matcha powder, and salt. Add this mixture to the cream cheese and mix until well combined. Incorporate the sour cream, vanilla extract, and lemon juice. Add the eggs one at a time, mixing on low speed until just combined.
3. Bake the Cheesecake
Pour the cheesecake batter into the cooled crust. Place the cheesecake on the center rack of your oven at 325°F. Bake for 30 minutes. Reduce the heat to 250°F, slightly crack the oven door for the first 2 minutes, then bake for another 35-45 minutes. The edges should be set while the center remains wobbly. Turn off the oven, crack the door 2 inches, and let the cheesecake sit for 30 minutes.
4. Cool and Set
Remove the cheesecake from the oven and let it cool at room temperature for 2 hours. Transfer it to the refrigerator for at least 6 hours before releasing from the springform pan.
This Matcha Cheesecake combines the smooth, rich texture of classic cheesecake with the unique flavor of matcha, creating a dessert that’s both visually stunning and delicious.
Tips for a Perfect Matcha Cheesecake
- Room Temperature Ingredients: Ensuring the cream cheese and sour cream are at room temperature helps achieve a smooth batter.
- High-Quality Matcha: Use high-quality matcha powder for the best flavor and vibrant green color.
- Gentle Mixing: Mix the eggs on low speed to avoid incorporating too much air, which can cause cracks.
For more delicious recipes, visit Hiland Dairy’s recipe page. Enjoy baking and indulging in this exquisite dessert!
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