Baked Matcha Cheesecake

Two-toned baked green tea cheesecake

5 from 5 reviews

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




  • 140 g Digestive/shortbread biscuits (5oz)
  • 70 g Unsalted butter (1/3 cup)


  • 500 g Cream cheese (17.6oz)
  • 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!

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

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