Matcha Green Tea Cheesecake
This Matcha Green Tea Cheesecake delivers a smooth, creamy texture with a hint of earthiness from the matcha powder. The delicate balance of sweetness and rich flavors makes it an elegant dessert for any occasion. The vibrant green color adds an exotic touch, making it as visually stunning as it is delicious.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar or a low-carb sweetener for keto version
- ½ cup heavy cream
- 3 tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- Fresh strawberries for garnish optional
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator for about 30 minutes.
- Make the Filling: In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and matcha green tea powder, mixing until fully combined.
- Incorporate Liquids: Stir in the heavy cream, vanilla extract, and lemon juice until the mixture is creamy and fluffy.
- Assemble the Cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with fresh strawberries, slice, and enjoy!
Notes
Use ceremonial-grade matcha for the best flavor and vibrant green color. Substitute powdered sugar with erythritol and use a keto-friendly crust. For a richer texture, replace some of the heavy cream with mascarpone cheese. Store in the fridge for up to 5 days, or freeze slices for longer freshness.