Matcha Cheesecake has become very popular all around the world. If you google it, you will see millions of photos of Matcha Cheesecake and many recipes as well. This cheesecake is based on my Super-Easy Cheesecake recipe. I simply added Matcha Powder to it. And I made an attempt to create Latte Art style decoration which was too hard for my shaky hands!
18cm Round Springform Cake Tin
100g Arnott’s Choco Ripple Cookies *made into fine crumbles
*Note: Add a small amount of Cream or Milk if more moisture is needed.
250g Cream Cheese *softened
1/3 cup Sugar
1/2 cup Cream
2 large Eggs
2 tablespoons Plain Flour
1 tablespoon Matcha Powder *plus extra
- Preheat the oven to 160℃. Line a 18cm springform cake tin with baking paper and cover the bottom with foil.
- For the base, mix crumbled Cookies and melted Butter until moist. Place into the cake tin and press firmly over the base.
- Process all ingredients until smooth. If you don’t have food processor, mix all ingredients very well using electric beater or hand mixer.
- Pour into the cake tin over the base but save small amount. Add some Matcha powder to the saved mixture and make it darker green. Using this mixture you can create decoration but it is optional.
- Place the tin in a roasting pan, pour boiling water to the pan about 2cm deep. Bake for 50 minutes or until just set. Allow to cool completely.
- *Note: This steam baking method is optional. You can bake this cake without hot water for drier result.
May i know what type of cream you’re referring to in the recipe? Was it whipping cream? Or?
Natural cream is the best. Pure cream and any types of thickened cream is fine. I have never used double thickened cream, but it should work. But very thick one like clotted cream is not good for cooking, I suppose.
Thanks for sharing this easy n yummy recepi
I wonder can I don’t put the flour because my previous cheesecake are without flour. Please let me know it and I wish to try your recipe out. Thanks.
Hi Andrew. The cake should set because of the eggs. Why don’t you try it without flour and let us know the result.
Should I add more cream cheese if I do it without flour? What’s your opinion? Thanks in advance!
No more cream cheese. That’s my opinion. This recipe should work without flour. But you must cool the cake until well-set. Good luck!
Thanks Hiriko. Just last question. What type of cream you mentioned in your recipe? (The cream list after sugar)
Thank you for your recipe. I’d like to try the recipe tomorrow. May I ask do i need to put the cake into fridge after baking? Thanks
Hi Vicky. I usually don’t cool it in fridge, but it is a good idea to cool it in fridge on a hot summer day. Thanks for your comment.
Hi Hiroko, thank you for your matcha cheesecake recipe! I tried it and it was delicious. However the top of the cake turned a rather unattractive shade of brown, I think it got slightly burnt! Is the temperature (160C) for a fan forced oven? Should I also cover the top of the cake tin with aluminium foil?
Thank you for having tried my recipe. 160C is not for fan forced oven. Actually I have never baked cakes in fan forced oven. The ovens are all different and it is a good idea to cover the top with foil if your oven burns the top.
Do you have a cook book? I want to buy it. I live in Brisbane and cook mostly home Japanese because my husband is Japanese. I really like your simple recipes.
Hi Kelli. Thank you for your lovely comment. I wish if I had my recipe book published. There are so many cook books available these days but I haven’t seen any Japanese home style cook books in Australia. I wish people like you might be able to let publishers know my recipe site!