Baked Matcha Cheesecake

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

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

How to create the perfect baked 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!

Baked Green Tea Cheesecake Recipe

RatingDifficultyIntermediate

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

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Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Base
 140 g Digestive/shortbread biscuits (5oz)
 70 g Unsalted butter (1/3 cup)Melted
Cheesecake
 500 g Cream cheese (17.6oz)Softened
 130 g Sugar (2/3 cup)
 150 g Plain greek yogurt or sour cream (1/2 cup 1 tsp)
 150 g Thickened/Heavy cream (2/3 cup)
 2 Eggs
 1 tbsp Cornstarch
 Juice of 1/4 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

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!

CategoryCake

Ingredients

Base
 140 g Digestive/shortbread biscuits (5oz)
 70 g Unsalted butter (1/3 cup)Melted
Cheesecake
 500 g Cream cheese (17.6oz)Softened
 130 g Sugar (2/3 cup)
 150 g Plain greek yogurt or sour cream (1/2 cup 1 tsp)
 150 g Thickened/Heavy cream (2/3 cup)
 2 Eggs
 1 tbsp Cornstarch
 Juice of 1/4 a lemon
 1 tbsp Matcha powder (I)
 1 tsp Matcha powder (II)

Directions

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!

Baked Matcha Cheesecake

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1 Comment

  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

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