Introducing your new favorite creamy matcha cheesecake that’s also gluten-free! If you’ve been craving a green tea-inspired dessert, this recipe is sure to delight your taste buds. It’s a delicious twist on classic cheesecake, infused with the healthful properties of matcha. Get ready to satisfy your sweet tooth with this irresistible gluten-free treat!
See Related: Here are 8 Questions Answered You May Have Wondered About Matcha!
Creamy Matcha Cheesecake
Incredible spin on a cheesecake, spruce it up with notes of health found in matcha. Try our delicious gluten free matcha cheesecake-sure to satisfy your sweet tooth!
Equipment
- 9-inch springform pan
- mixing bowls
- electric mixer or stand mixer
- spatula
- baking sheet
- whisk
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 16 oz 2 packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or the bottom of a glass to press it down evenly.
- In a large mixing bowl, beat the softened cream cheese, 1/2 cup of granulated sugar, and flour until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and vanilla extract until smooth.
- In a separate small bowl, whisk together the matcha powder with a little bit of water to form a smooth paste.
- Add the matcha paste to the cheesecake batter and mix until well combined and evenly colored.
- Pour the matcha cheesecake batter over the prepared crust in the springform pan.
- Smooth out the top with a spatula to ensure it’s even.
- Place the springform pan on a baking sheet to catch any potential drips and bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for an additional 30 minutes to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- Serve chilled, optionally garnished with whipped cream, fresh fruit, or a dusting of matcha powder.
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