Indulge in the perfect blend of Eastern and Western desserts with this Matcha Cheesecake with Buttery Shortbread Crust! Each slice delivers a velvety smooth cream cheese filling infused with premium matcha powder, all sitting atop a rich, buttery shortbread base. The delicate balance of sweet and slightly bitter matcha creates a sophisticated flavor profile that will transport your taste buds to dessert paradise! This show-stopping green masterpiece is perfect for special occasions, dinner parties, or anytime you want to impress with a unique and delicious dessert. The best part? Despite its elegant appearance, this matcha cheesecake is surprisingly simple to create at home!
About This Recipe
I’ve always been fascinated by the beautiful green hue and complex flavor of matcha in desserts. After countless experiments in my kitchen, I’m thrilled to share what I believe is the perfect matcha cheesecake recipe!
When developing this recipe, I wanted to create something that would highlight matcha’s unique flavor while maintaining the creamy decadence we all love in a classic cheesecake. The journey wasn’t simple – finding the right balance of matcha powder was tricky, as too little disappears behind the cream cheese, while too much becomes overpowering and bitter.
What makes this recipe special is the contrasting textures between the smooth, creamy filling and the crisp, buttery shortbread crust. The lemon zest in the crust adds a subtle brightness that complements the earthy matcha perfectly.
This cheesecake has become my go-to dessert for impressing guests. Everyone always asks for the recipe, and now I’m finally sharing my perfected version with you!
Reasons You’ll Fall In Love With This Matcha Cheesecake
- A unique twist on traditional cheesecake that’s both visually stunning and delicious
- Perfect balance of sweet creaminess with the subtle bitterness of matcha
- Buttery shortbread crust that adds texture and richness
- A sophisticated dessert that’s surprisingly approachable to make
- Vibrant green color that makes for a beautiful presentation
- Makes a memorable impression for special occasions or gatherings
- Can be prepared ahead of time, reducing day-of stress for entertaining
Equipment Needed
- 9-inch springform pan
- Food processor (optional, but helpful)
- Electric mixer (stand or hand mixer)
- Large mixing bowls
- Measuring cups and spoons
- Offset spatula
- Cooling rack
- Fork
- Pastry cutter (if not using food processor)
- Zester or microplane
- Wire rack
Ingredients
For The Shortbread Crust:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon salt
- ¾ teaspoon vanilla extract
- ¾ cup cold unsalted butter, cubed
Description:
- All-Purpose Flour – The foundation of our crust, providing structure and that classic shortbread texture. For gluten-free options, you can substitute with a 1-to-1 gluten-free baking flour.
- Granulated Sugar – Adds just enough sweetness to complement the slight bitterness of the matcha filling.
- Lemon Zest – This secret ingredient brightens the crust with subtle citrus notes that enhance the matcha flavor.
- Salt – Balances the sweetness and enhances all the flavors in the crust.
- Vanilla Extract – Adds warmth and depth to the shortbread base.
- Cold Unsalted Butter – The key to a flaky, buttery crust. Keep it cold until the last moment for the best texture!
For The Matcha Filling:
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 tablespoons matcha powder
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cup sour cream, room temperature
- 3 large eggs, room temperature
Description:
- Cream Cheese – The star of any cheesecake! Make sure it’s fully at room temperature for a smooth, lump-free filling.
- Granulated Sugar – Balances the slight bitterness of matcha and creates the perfect level of sweetness.
- Matcha Powder – Use ceremonial or culinary-grade matcha for the best flavor and that vibrant green color. The quality matters here!
- Vanilla Extract – Complements the earthy notes of matcha and adds depth to the filling.
- Salt – A tiny pinch enhances all the flavors and balances the sweetness.
- Sour Cream – My secret for achieving that perfectly creamy, tangy cheesecake texture.
- Eggs – Provide structure while maintaining a velvety smooth consistency. Room temperature is crucial!
How To Make A Perfect Matcha Cheesecake
Instructions For The Shortbread Crust
Step 1: Prepare your pan and oven Preheat your oven to 350°F (176°C). Thoroughly grease a 9-inch springform pan, making sure to coat the bottom and sides evenly.
Step 2: Mix dry ingredients If using a food processor (my preferred method), add the flour, sugar, lemon zest, and salt to the bowl. Pulse a few times to combine everything evenly. Add the vanilla extract and cubed cold butter, then pulse until you have fine crumbs. The mixture shouldn’t form a dough—just evenly distributed crumbs!
If you don’t have a food processor, don’t worry! Add everything but the butter to a large bowl, then use a pastry cutter to incorporate the cold butter until you have consistent crumbs.
Step 3: Form and pre-bake the crust Press the crumb mixture firmly into the bottom of your prepared springform pan. Make sure it reaches all the way to the edges, but don’t bring it up the sides. Use the back of a measuring cup to create a smooth, even surface.
Take a fork and poke holes every inch or so across the surface of the crust. This prevents air bubbles from forming during baking.
Bake the crust for 17-20 minutes until it’s lightly golden brown around the edges. Remove from the oven and place on a cooling rack for 15 minutes while you prepare the filling.
Instructions For The Matcha Filling
Step 1: Beat cream cheese mixture In a large mixing bowl, beat the room temperature cream cheese with the sugar and matcha powder until the mixture becomes fluffy and well combined, about 2-3 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain.
Step 2: Add remaining ingredients Add the vanilla extract, salt, and sour cream to the bowl. Beat on low speed until just combined—don’t overmix! Then add the eggs one at a time, beating on low speed just until each is incorporated. Overmixing can incorporate too much air, which can cause cracks later.
Step 3: Assemble and bake Pour the smooth filling over your partially cooled crust. Use an offset spatula to smooth the top into an even layer.
Bake at 350°F (176°C) for 40-45 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle—like Jell-O, not like liquid. Don’t worry if it seems a bit underdone in the middle; it will continue to set as it cools.
Step 4: Cooling process (crucial!) When the baking time is complete, turn off the oven and open the door completely. Let the cheesecake cool in the open oven for 30 minutes—this prevents cracks from forming due to sudden temperature changes.
After the 30-minute oven cooling, remove the cheesecake to a wire rack and let it cool completely at room temperature, about 3-4 hours. Then refrigerate for at least 8 hours, preferably overnight, before serving.
FAQ’s and Troubleshooting
What type of matcha should I use for this cheesecake? I recommend using culinary-grade matcha at minimum, but if you want the most vibrant color and smooth flavor, ceremonial-grade matcha is worth the splurge! Lower quality matcha can sometimes taste bitter or grassy, which will affect your final result. Look for matcha that has a bright green color rather than a dull olive shade.
Why did my cheesecake crack? Cracks are usually caused by drastic temperature changes or overmixing. Make sure you’re allowing the cheesecake to cool gradually as directed, and be gentle when mixing your ingredients. Also, avoid opening the oven door during baking. If you do get cracks, don’t worry! You can always top the cheesecake with whipped cream, fruit, or a dusting of matcha powder.
Can I make this cheesecake without a springform pan? While a springform pan makes removal much easier, you can use a regular 9-inch cake pan lined with parchment paper. Just be sure to leave some parchment hanging over the edges to help lift the cheesecake out after cooling.
My matcha filling isn’t as green as yours. What happened? The vibrancy of the green color depends entirely on the quality and freshness of your matcha powder. Higher quality, fresher matcha will give you that beautiful green color. If your matcha has been sitting in your pantry for a while, it might have oxidized and lost some of its vibrant color.
Can I make this cheesecake in advance? Absolutely! In fact, I recommend making it at least a day ahead. Cheesecake needs time to set properly, and the flavors actually improve after a day or two in the refrigerator. You can make this up to 3 days before serving.
Is there a dairy-free version of this recipe? While I haven’t perfected a dairy-free version yet, you could experiment with dairy-free cream cheese and coconut cream instead of sour cream. The texture might be slightly different, but the matcha flavor will still shine through!
Decorating Ideas and Serving Suggestions
There are so many beautiful ways to present this matcha cheesecake! Here are some of my favorite ideas:
• Dust the top with a light layer of additional matcha powder using a fine mesh sieve for an elegant finish • Pipe dollops of whipped cream around the edge and sprinkle with black sesame seeds for contrast • Fan out thinly sliced strawberries in a circular pattern for a pop of color • Drizzle with a white chocolate ganache for added sweetness • Garnish with edible flowers for a stunning presentation • Serve with a small scoop of red bean ice cream on the side for an authentic Japanese pairing • Add candied lemon peel to reference the lemon zest in the crust • Create a matcha whipped cream to double down on the matcha flavor
Storage Tips and Variations
How To Store
This matcha cheesecake keeps beautifully in the refrigerator! After it’s completely cooled and set, cover it loosely with plastic wrap or store it in an airtight cake container. It will maintain its best quality for up to 5 days in the refrigerator, though I find the texture and flavor are actually best on days 2-3.
For longer storage, you can freeze this cheesecake for up to 2 months. I recommend slicing it first, then wrapping each piece individually in plastic wrap followed by aluminum foil. This way, you can thaw just what you need! To thaw, place wrapped slices in the refrigerator overnight.
Delicious Variations
While I adore this classic matcha cheesecake recipe, I’ve experimented with several variations that are equally delicious:
• White Chocolate Matcha Cheesecake: Add 8 ounces of melted white chocolate to the filling for a sweeter, even creamier texture.
• Black Sesame Swirl: Reserve half a cup of filling before adding the matcha, then mix in 3 tablespoons of black sesame paste. Dollop over the matcha filling and swirl with a knife for a striking visual effect.
• Matcha Cheesecake Bars: Press the crust into a 9×13 inch pan and reduce the baking time by about 10 minutes for perfectly portioned bars.
• Yuzu Matcha Cheesecake: Add 1 tablespoon of yuzu juice and 1 teaspoon of yuzu zest to the filling for a citrus twist that pairs beautifully with the matcha.
• Chocolate Crust Alternative: Replace the shortbread crust with a chocolate cookie crust for a different flavor profile that complements the matcha wonderfully.
• Mini Matcha Cheesecakes: Use a muffin tin with liners and reduce baking time to about 20 minutes for adorable individual servings.
This matcha cheesecake has become one of my signature desserts, earning rave reviews whenever I serve it. The earthy, slightly bitter notes of the matcha create a sophisticated flavor that elevates the classic cheesecake to something truly special. The vibrant green color makes for a show-stopping presentation that’s sure to impress your guests.
I hope you enjoy making and sharing this matcha cheesecake as much as I do! It’s the perfect way to introduce matcha to friends who might be unfamiliar with its unique flavor, and matcha lovers will appreciate the authentic taste in this creamy, dreamy dessert. Happy baking!
