Matcha cheesecake

Attention, matcha lover! Today we bring you a unique recipe, perfect for surprising your guests on special occasions. This cake will be a real hit because it blends two unique flavours. On one hand, matcha, which adds that characteristic umami note, and on the other, cream cheese, which will give you a smooth, creamy cake.

In other words, we can pretty much guarantee there won't be a single slice left for the next day. Plus, we'll give you two options, so you can make it baked or prepare a no-bake version. Keep reading and discover everything you need to know to get it just right.

How much matcha to use and which dairy works best

For a 20 cm tin, use between 12 and 16 g in the baked version; if you don't want to risk it, start with 12 g. In the no-bake version, go for 10–14 g, because cold brings out the bitterness more. Take note!

As for dairy, don't think twice: the perfect mix is achieved either with cream cheese with cream (for a milder flavour) or with Greek yoghurt (lighter but with a tangy touch).

An expert tip is to add a little zest from half a lemon, because it helps the flavour come through cleaner. Give it a try!

1) Baked matcha cheesecake

What ingredients will you need?

Base

• 200 g of Maria-type biscuits

• 90 g of melted butter

• 1 pinch of salt

Filling

• 600 g of cream cheese (at room temperature)

• 150–180 g of sugar

• 200 g of whipping cream or 200 g of Greek yoghurt

• 3 eggs + 1 yolk

• 12–16 g of matcha

• 1 teaspoon of vanilla and one of cornflour (optional)
  

• Zest of 1/2 lemon (optional)

• 1 pinch of salt

How should you make it?

1. Preheat the oven to 160 ºC (top and bottom heat, no fan). Crush the biscuits, mix with butter and salt. Line the base of the tin with baking paper, press down well and chill for about 10 minutes.

2. Sift the matcha and dissolve it with the warm milk, little by little, until you get a smooth paste. Use a good-quality sifter!

3. Mix the cream cheese with the sugar without whisking hard. Then add the cream or yoghurt, vanilla, salt and zest if using. Add the eggs one by one and the yolk at the end. Finally, add the cornflour if you want it to have a bit more body. Fold in the matcha paste until the colour is even.

4. Pour the mixture into the tin. If you can, bake in a water bath (it improves the texture and reduces cracks). Bake for 50–60 minutes: set edges and a wobbly centre.

5. Turn off the oven and leave the door ajar for 20–30 minutes. Cool to room temperature and then refrigerate for at least 6 hours (better overnight).

6. If you're making a topping, mix yoghurt or cream with sifted matcha and sweeten a little. Just add it right before serving.

2) No-bake matcha cheesecake

In this version the colour tends to come out more vivid and the matcha flavour stays more intense, but you depend on the resting time and on blending the gelatine in well. If you add it all at once or without tempering it, it can set in lumps.

Ingredients you'll need

Base

• 220 g of Maria-type biscuits

• 95 g of melted butter

• 1 pinch of salt

Filling

• 500 g of cream cheese

• 200 g of plain Greek yoghurt

• 120–140 g of sugar

• 10–14 g of matcha

• 80 ml of whole milk or oat drink

• 1 teaspoon of vanilla (optional)

• 1 pinch of salt

• Zest of 1/2 lemon (optional)

Setting agent

• 8 gelatine leaves (approx. 16 g in total)

Step by step

1. To start, you'll crush the biscuits, mixing them with butter and salt. Line the base of the tin, press down and chill for 15 minutes.

2. Sift the matcha and dissolve it with the milk until you get a smooth paste.

3. Mix the cream cheese with the sugar slowly, no rushing or stirring in a hurry. Add yoghurt, salt, vanilla and zest if using. Fold in the matcha until even.

4. Soak the gelatine in cold water for about 10 minutes and, when you take it out of the water, squeeze it well. Heat 60–80 ml of milk and dissolve the gelatine in it. Temper it by adding a couple of spoonfuls of the cheese mixture to that milk with gelatine. Then pour a small amount into the large bowl while you stir.

5. Pour into the tin, smooth it out with care and leave in the fridge for at least 6–8 hours (better overnight). To unmould, run a thin knife around the edge — that way you'll avoid turning your cake into a piece of modern art.

Want to finish your matcha cheesecake like a pro?

If you fancy putting something on top, keep it subtle, so it doesn't become the star of your cake (in the end, more can be less). The easiest, and what best fits the flavour, is to add a very thin layer of yoghurt mixed with a little matcha. It gives it a unique touch!

And if you're a big fan of contrasts, red berries also go wonderfully with it, because they add a tangy touch and make the matcha stand out a bit more. Want to give it a toasted note? We recommend sprinkling a little black sesame, which also looks lovely (it has to be said).

To store it, cover it well and leave it in the fridge; it will keep for 3–4 days no problem. You can also freeze it in portions and move it to the fridge the night before so it defrosts properly. That said, in this case we advise not adding the topping, but waiting until the day you defrost the cake to add your favourite.

And now all that's left is to enjoy it! If you liked this recipe, we encourage you to post the result on social media. We love seeing how our recipes turned out for you. Don't forget to mention us!