Matcha Cheesecake
Matcha Cheesecake
Ingredients
- 16 ounces cream cheese, softened
- 3/4 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon matcha powder
- 1 tablespoon vanilla extract, or seeds from 1 vanilla bean pod
Instructions
- 1
Preheat your oven to 350°F. Line an 8-inch springform cake pan with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, combine the softened cream cheese, heavy cream, granulated sugar, matcha powder, and vanilla extract (or vanilla bean seeds). Beat with an electric mixer on medium speed until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 3
Pour the cheesecake mixture into the prepared springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min
- 4
Bake in the preheated oven for 33 minutes. The center of the cheesecake will still be jiggly when removed from the oven; this is normal.
⏱️ 33 min•🌡️ 350
- 5
Remove the cheesecake from the oven and let it rest at room temperature for 1 hour to cool slightly.
⏱️ 60 min
- 6
After resting at room temperature, transfer the cheesecake to the refrigerator and chill overnight (at least 12 hours) to allow it to set completely.
⏱️ 720 min
- 7
Once thoroughly chilled, carefully remove the cheesecake from the springform pan. Slice and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Matcha Cheesecake
- 16 ounces cream cheese, softened
- 3/4 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon matcha powder
- 1 tablespoon vanilla extract, or seeds from 1 vanilla bean pod
Instructions
- 1
Preheat your oven to 350°F. Line an 8-inch springform cake pan with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, combine the softened cream cheese, heavy cream, granulated sugar, matcha powder, and vanilla extract (or vanilla bean seeds). Beat with an electric mixer on medium speed until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
⏱️ 5 min - 3
Pour the cheesecake mixture into the prepared springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min - 4
Bake in the preheated oven for 33 minutes. The center of the cheesecake will still be jiggly when removed from the oven; this is normal.
⏱️ 33 min•🌡️ 350 - 5
Remove the cheesecake from the oven and let it rest at room temperature for 1 hour to cool slightly.
⏱️ 60 min - 6
After resting at room temperature, transfer the cheesecake to the refrigerator and chill overnight (at least 12 hours) to allow it to set completely.
⏱️ 720 min - 7
Once thoroughly chilled, carefully remove the cheesecake from the springform pan. Slice and serve.
⏱️ 1 min