How to Make a Matcha Cheesecake

Matcha is a powdered Green or White Tea famously associated with the Japanese Tea ceremony. Most people who buy it will, unsurprisingly, drink it.

However, there is also the option of making the best Matcha Cheesecake around. If you’re interested in learning more, please keep reading. Our Japanese Matcha Cheesecake recipe is well worth your time and effort.

Utensils Needed to Make Healthy Matcha Cheesecake

There are a few items you’ll need before you can get started. Should you wish to make a Matcha Green Tea Japanese Cheesecake from scratch, including the base, then consider getting a ziplock bag (we’ll explain later).

Have to hand a mixing bowl, too, as well as a spring-loaded mould, a small heat-resistant dish and, of course, smaller utensils such as a whisk.

Matcha Cheesecake Ingredients

Now for the Matcha Cheesecake ingredients themselves. Perhaps most noteworthy are two tablespoons of our finest-quality Matcha Green Tea Powder - made using the whole Tea leaf and ground into a powder.

You’ll also need 1½ cups of biscuit (140g), 5½ tbsps of melted butter, 2 tbsps of milk and ½ tbsps of gelatin powder. (There are Matcha Cheesecake recipes with no gelatin if you’re vegetarian or vegan.)

But that’s not all that’s required. When creating a Matcha cheesecake baked (well, not quite “baked”) to perfection, you’ll have to have 2 tbsps of water and 3½ cups of cream cheese (750g).

Additionally, get ⅔ of a cup of sugar (120g), 1⅔ cups of yoghurt (400g), 1⅔ cups of heavy cream (400 ml) and 2 tbsps of hot water. Finally, you’ll be ready to make an easy Matcha cheesecake from scratch.

Japanese Matcha Cheesecake Recipe

You have the utensils. You have the Matcha cheesecake ingredients. All that’s left, then, is to begin putting it all together. The preparation will, hopefully, be great fun but will likewise require your full focus.

As for cooking times for Matcha Cheesecake, it’s essential to note that it’ll take a few hours. In other words, make sure you free up enough of your day - it’ll be worth the wait!

1, Start with the Cheesecake Base.

Transfer the biscuit into a ziplock bag and crush it finely. Put it in a bowl with melted butter and mix.

Once suitably blended, place it in a 20cm (7 inch) spring-loaded mould and shape it accordingly using your fingers. Allow it to cool in a fridge for about 30 minutes.

2, Time to Set the Gelatin.

Get your gelatin and put it in a small heat-resistant dish with hot water to set. (Remember: there are ways to make vegan Matcha cheesecake should you wish).

3, Make the Next Part of the Mixture.

Combine sugar with cream cheese and mix well - to which you can add yoghurt and heavy cream.

4, Return to the Gelatin.

Heat the gelatin for around 30 seconds in a microwave and then mix thoroughly every fifteen seconds. When it becomes liquid, filter it into the mixture and, once again, mix well.

5, Enter Matcha Green Tea Powder.

Divide the blend into two equal parts before adding Matcha powder melted with hot water into one half and - surprise, surprise - mix well.

6, The Layering can Commence.

You should have one white filling and one distinctly - indeed alluringly - green filling by now. Retrieve the mould from the fridge and pour some (not all) of the white filling in.

This should then go in the freezer for 15 minutes to solidify.

7, The Other Half of the Filling Can be Added.

Pour half of the green Matcha filling into the mould and let it cool for 10 minutes.

8, Repeat the Process.

Continue layering in such a manner until it creates a striped effect and/or the filling is used up.

9, Return to the Fridge.

Your Matcha Green Tea Cheesecake needs to cool in the fridge for around 3 hours.

10, The Finishing Touches.

Remove the cheesecake from the mould, place it on a serving dish, and sprinkle extra Matcha on its surface. You can finally indulge at your leisure.

Matcha Cheesecake Calories

It’s early in the year still, and many of us are trying to maintain some kind of a diet. If you’re wondering about Matcha Cheesecake calories, then we hope you’re sitting down.

You can expect an estimated 350 calories in this delightful, if somewhat naughty dessert. The consolation is that it might offer Matcha Tea Benefits, which have huge potential in your life.

Buy Matcha Green Tea Powder Here

A Matcha Cheesecake recipe wouldn’t go far without the Matcha. The good news is that we stock Matcha Tea here at The Kent and Sussex Tea and Coffee Company.

From Chinese Organic Matcha to Kenya White Matcha; Peppermint Matcha to even Bombay Chai Matcha, the possibilities are nearly endless. Best of all, we take pride in packing each and every one fresh to order.  

Author: Richard Smith

Partner at The Kent and Sussex Tea and Coffee Company

Richard Smith is a Tea expert, entrepreneur, and owner of The Kent and Sussex Tea and Coffee Company. Part of a family of renowned Tea planters dating back four generations, he was born in Calcutta (Kolkata), India, where he spent his childhood between Tea Estates in Assam and Darjeeling.

In the late 1970s, having accumulated years of knowledge in the industry, Mr Smith and his mother, Janet Smith, moved to Kent, South East England, to establish a Tea business in the village of Pluckley. Their early days of packing Tea Bags by hand from chests of 10,000 prompted the creation of the company’s flagship infusion known as Pluckley Tea. It remains our most popular product today.

Mr Smith, who studied economics at London Polytechnic, has since specialised in over 1,000 types of Loose Leaf Tea - in addition to around 70 varieties of Roast Coffee - from around the world. These are now available at The Kent and Sussex Tea and Coffee Company, where everything is still packed by hand and fresh to order, not only to honour tradition but to ensure the utmost quality and consistency.