Smooth and creamy baked matcha cheesecake with a buttery base. This two-toned green tea cheesecake is rich and delicious.
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If you are looking for the perfect matcha cheesecake this is the one. I've spent years perfecting my base cheesecake recipe and I can assure you that this will be one of the creamiest cheesecakes you have ever eaten!
Cheesecakes are one of the loves of my life, but when I started out baking they gave me so much strife. Getting a smooth, crack free baked cheesecake can be extremely finicky and I've had my fair share of troubles. Follow these tips for the perfect cheesecake!
How to create a smooth cheesecake
Work with room temperature ingredients
Working with cold cream cheese can be a nightmare. Unless it has come to room temperature cream cheese tends to gets lumpy when mixed with other ingredients. This causes your batter to have large chunks throughout.
Mixing other cold ingredients into the batter can also cause room temperature cream cheese to clump up again.
If you find the batter has gotten clumpy you can press it through a fine meshed sieve. This will get rid of any large chunks.
Alternatively you can create the cheesecake batter in a food processor, and lumps won't be a problem at all!
Baking temperature and time
The best way to create a smooth cheesecake is baking it on a low heat for a longer period of time.
How to make a cheesecake with no cracks
Mix as little as possible
When making the batter for the cheesecake do not overmix. Only mix until the ingredients have been incorporated. Over mixing the batter can cause the formation of air bubbles. Air bubbles will rise to the surface of the cake in the oven, and when they reach the top they can cause cracks.
If you think you have mixed the batter a lot there is a few tips!
- Pour the batter into the pan in a slow steady stream, from a slightly higher height. This will pop some air bubbles that have formed.
- Give the tin a few firm taps on the counter before baking. Then pop any visible bubbles on the surface of the cake.
Water Bath aka Bain-Marie
A water bath is essential when baking a cheesecake. It increases the moisture in the oven and evens out the baking temperature. This is the perfect environment for a cheesecake to bake crack free!
Most recipes will tell you to cover the bottom of your springform pan with aluminium foil before placing it in a water bath. I found that this isn't leak proof and can cause soggy crusts. The best way to double pan your cake. Simply place the cake tin in a slightly larger pan before placing that in a water bath!
Baking temperature and time
Baking the cheesecake at a slightly lower temperature will prevent a rapid rise. The rapid rise is often the reason a cheesecake cracks. To counterbalance the lower temperature a longer bake time is needed.
Let's Get Baking!
If you have been following my blog for some time you may notice there has been a change in format! I through that leaving a little more information and a few more tips will help you through the process. Hopefully these tips will help you create the best cheesecake you can!
If you make this recipe make sure to leave a comment and rating below! Also tag me @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations. I can't wait to see what cheesecakes you all make! Until next time... happy caking!
PrintBaked Matcha Cheesecake
A two-toned smooth, creamy and rich matcha cheesecake with a buttery base. This is the ultimate matcha baked cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 1 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Asian
Ingredients
Base
- 140 g Digestive/shortbread biscuits (5oz)
- 70 g Unsalted butter (⅓ cup)
Cheesecake
- 500 g Cream cheese (17.6oz)
- 130 g Sugar (⅔ cup)
- 150 g Plain greek yogurt or sour cream (½ cup 1 tsp)
- 150 g Thickened/Heavy cream (⅔ cup)
- 2 Eggs
- 1 tbsp Cornstarch
- Juice of ¼ a lemon
- 1 tbsp Matcha powder (I)
- 1 tsp Matcha powder (II)
Instructions
- Preheat the oven to 170C/340F
- Place the cookies in the bowl of a food processor, blitz until a fine crumb
- Add melted butter and process until combined
- Transfer to a 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
- In a bowl beat the cream cheese and sugar together until smooth
- Add the greek yogurt, thickened cream and cornstarch, beat until smooth
- Add the eggs and lemon juice and beat until no lumps remain
- Transfer half of the batter into a medium sized bowl and sift matcha powder (I) in, mix until completely combined
- Pour the batter over the base and smooth the top out
- Add matcha powder (II) to the remaining cheesecake batter, mix until smooth and pour into the cake tin
- Smoothen 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
- Cool and refrigerate overnight, or minimum 4 hours
- Serve with whipped cream!
Keywords: cheesecake, matcha, green tea, strawberry, cream cheese, baked
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I definitely knew about most of this, but having said that, I still found it helpful. Nice work!
Great article
Thank you!
Such an easy recipe! Easy to follow and easy to eat! Thanks a lot! I messed up the 1 tablespoon and 1 teaspoon measurements so I didn't get two different greens. The cake was still delicious nevertheless! Shared it with my friends and they all ate it deliciously. It's not as dense as it looks, and I used a 9" springform pan so it wasn't as tall as the recipe. However I was able to make 20 pieces out of the cake and they were perfect size for a snack! I also tried it with some red bean paste, it was a great combo! Instead of the strawberries I just dusted matcha powder on the top, I had too many bubbles come up. The tapping helped but I needed to tap for 5 minutes probably to get them all out.
★★★★★
Hi Anna, Thanks for your comment! So glad you liked the cheesecake, and the combination of red bean paste and matcha sounds delicious!
How long can I keep it for in the fridge?
Also can I freeze it?
Thanks in advance.
Hi Denise, It keeps for about 4 days in the fridge. You can definitely freeze it, just take it out of the freezer an let it thaw in the fridge before eating!
Lovely recipe, Cat! Unfortunately I still ended up with a soggy bottom because I didn't have a slightly larger pan, but you did warn about it..
★★★★★
Hi Naomi! So glad you liked the recipe. Yes soggy bottoms are always annoying...Even if it's an oven safe dish, anything that is slightly larger than your cake tin will help prevent soggy bottoms!