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    Home » Cake » Baked Matcha Cheesecake

    Baked Matcha Cheesecake

    February 14, 2021 by Catherine Zhang 15 Comments

    Jump to Recipe·Print Recipe

    Smooth and creamy baked matcha cheesecake with a buttery base. This two-toned green tea cheesecake is rich and delicious.

    Jump to:
    • How to create a smooth cheesecake
    • How to make a cheesecake with no cracks
    • Baked Matcha Cheesecake

    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!

    Two-toned baked green tea cheesecake
    Two-toned baked green tea cheesecake

    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.

    Two-toned baked green tea cheesecake

    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.

    Two-toned baked green tea cheesecake
    Two-toned baked green tea cheesecake

    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!

    Print

    Baked Matcha Cheesecake

    Two-toned baked green tea cheesecake
    Print Recipe

    ★★★★★

    5 from 3 reviews

    A two-toned smooth, creamy and rich matcha cheesecake with a buttery base. This is the ultimate matcha baked cheesecake.

    • Author: Catherine Zhang
    • Prep Time: 30 minutes
    • Cook Time: 60 minutes
    • Total Time: 90 minutes
    • Yield: 1 1x
    • Category: Cake
    • Method: Intermediate
    • Cuisine: Asian

    Ingredients

    Scale

    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

    1. Preheat the oven to 170C/340F
    2. Place the cookies in the bowl of a food processor, blitz until a fine crumb
    3. Add melted butter and process until combined
    4. Transfer to a 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
    5. In a bowl beat the cream cheese and sugar together until smooth
    6. Add the greek yogurt, thickened cream and cornstarch, beat until smooth
    7. Add the eggs and lemon juice and beat until no lumps remain
    8. Transfer half of the batter into a medium sized bowl and sift matcha powder (I) in, mix until completely combined
    9. Pour the batter over the base and smooth the top out
    10. Add matcha powder (II) to the remaining cheesecake batter, mix until smooth and pour into the cake tin
    11. Smoothen out the top and place the springform tin inside a larger tin
    12. Place the double tinned cake in a baking tray filled with 2cm of boiling water
    13. Place it all in the oven and bake for 60 minutes, then turn the heat off and leave in the oven for 30 minutes
    14. Cool and refrigerate overnight, or minimum 4 hours
    15. Serve with whipped cream!

    Keywords: cheesecake, matcha, green tea, strawberry, cream cheese, baked

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

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    Reader Interactions

    Comments

    1. Strojenie Pianin

      April 14, 2021 at 9:42 am

      I definitely knew about most of this, but having said that, I still found it helpful. Nice work!

      Reply
    2. Ben Grounds

      April 29, 2021 at 3:18 pm

      Great article

      Reply
      • Catherine

        May 02, 2021 at 12:04 am

        Thank you!

        Reply
    3. anna sunright

      May 13, 2021 at 10:02 pm

      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.

      ★★★★★

      Reply
      • Catherine Zhang

        May 17, 2021 at 1:30 pm

        Hi Anna, Thanks for your comment! So glad you liked the cheesecake, and the combination of red bean paste and matcha sounds delicious!

        Reply
    4. Denise

      May 29, 2021 at 9:59 pm

      How long can I keep it for in the fridge?

      Also can I freeze it?

      Thanks in advance.

      Reply
      • Catherine Zhang

        May 29, 2021 at 11:49 pm

        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!

        Reply
    5. Naomi

      July 05, 2021 at 10:17 am

      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..

      ★★★★★

      Reply
      • Catherine Zhang

        July 06, 2021 at 1:18 am

        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!

        Reply
    6. Lou

      January 30, 2022 at 10:24 am

      This matcha cheesecake was perfect and tasty. I searched far and wide and at the last minute found this one.
      I made a raspberry coulis for it and drizzled it on when cut.
      Thank you so much, the birthday boy - 18 year old - said it was just like the one at our favourite sushi train restaurant.
      I will tag you on Insta, with a photo!

      Reply
      • Catherine Zhang

        February 22, 2022 at 5:15 am

        Hi Lou, So glad you loved the cake. It sounds like it would be delicious with some raspberry coulis!

        Reply
    7. Louise Cain

      February 15, 2022 at 9:48 pm

      Hi Naomi, I frequently make Cheesecakes, and my son requested one made with Matcha-- so I just went online & discovered your recipe. [Thanks! I'll be trying it, tomorrow.] FYI... you can ALSO get around the Water-bath dilemma by simply placing a small (separate) metal bowl of hot water in the back corner of your oven, prior to pre-heating it... The water will evaporate (during baking), providing the necessary moisture for the cheesecake-- without ever coming into direct contact with the cake pan. I've done this for years, it works great, & is MUCH easier to set/ clean up! I actually use this technique when baking ALL my desserts (not just cheesecakes)-- to enhance the overall moisture. Hope this is helpful! 😉

      Reply
      • Catherine Zhang

        February 22, 2022 at 5:20 am

        Hi Louise! Thank you for that tip, I have heard of it but always opted for the waterbath underneath the cake I'll have to give it a go next time 🙂

        Reply
    8. Christian

      March 10, 2022 at 2:58 pm

      Just made this cheesecake, made a few mistakes along the way as I'm new to baking. Thank you for the recipe!

      ★★★★★

      Reply
      • Catherine Zhang

        April 03, 2022 at 8:15 am

        Hi Christian, all good, hope it turned out well regardless 🥳

        Reply

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    About me!

    Hi, I'm Catherine!

    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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