About this recipe

A silky, creamy Japanese-inspired cheesecake with a deep, earthy matcha flavor and a buttery graham cracker crust. Baked low and slow in a water bath for a perfectly smooth, crack-free top every time. Rich yet balanced, with just enough sweetness to complement the slightly bitter green tea — this is an elegant, crowd-pleasing dessert that's far more approachable than it looks.

Instructions

1. 1

   Preheat your oven to ![325°F]. Wrap the outside of a springform pan tightly with two layers of aluminum foil, covering the bottom and sides completely. This prevents water from seeping in during the water bath.

2. 2

   In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt until the mixture resembles wet sand and holds together when pressed.

3. 3

   Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cups to compact it. Bake for 10 minutes until lightly set, then set aside to cool slightly.

4. 4

   In a small bowl, sift the culinary-grade matcha powder through a sieve to remove any lumps. Set aside.

5. 5

   Using a stand mixer or hand mixer on ^[medium speed], beat the room-temperature cream cheese until completely smooth and fluffy, about 2–3 minutes. Scrape down the sides of the bowl well.

6. 6

   Add the granulated sugar and beat on ^[medium speed] for another 2 minutes until light and well combined. Scrape the bowl again.

7. 7

   Add the sifted matcha powder, all-purpose flour, and salt. Beat on ^[low speed] until fully incorporated and the mixture is uniformly green with no streaks.

8. 8

   Add the sour cream, heavy cream, and pure vanilla extract. Mix on ^[low speed] until just combined and smooth.

9. 9

   Add the eggs one at a time, beating on ^[low speed] after each addition just until incorporated. Do not over-mix after adding the eggs — over-beating incorporates too much air and can cause cracks.

10. 10

    Pour the matcha filling over the pre-baked crust and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.

11. 11

    Place the aluminum foil-wrapped springform pan inside a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. This water bath (bain-marie) ensures gentle, even heat for a crack-free cheesecake.

12. 12

    Bake at ![325°F] for 55–65 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle — like Jell-O, not liquid. The center will firm up as it cools.

13. 13

    Turn off the oven and crack the oven door open about 1 inch. Let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents sudden temperature changes that cause cracks.

14. 14

    Remove the cheesecake from the water bath and peel off the aluminum foil. Run a thin knife or spatula around the edge of the pan to loosen the cheesecake. Let it cool completely on a wire rack at room temperature, about 1 hour.

15. 15

    Cover the cheesecake loosely and refrigerate for at least 4 hours, or overnight for best results. The texture improves significantly after a full overnight chill.

16. 16

    When ready to serve, remove the springform pan ring. Dust the top lightly with sifted matcha powder using a sieve for a beautiful finish. Slice with a sharp knife, wiping the blade clean between cuts. Serve with heavy cream whipped to soft peaks if desired.