Sunday Forward — Japanese-Asian Fusion · Week 3
Matcha Cheesecake
Make-ahead · water-bath baked · earthy matcha · silky and crack-free
DessertMake-AheadBakedShowstopper
12
Servings
25 min
Prep
1 hr
Bake
Medium
Difficulty
Crust
Base
Graham Cracker Crumbs
About 12 full sheets, crushed
1½ cups
Fat
Butter
Melted
6 tbsp
Sweet
Sugar
For the crust
2 tbsp
Filling
Base
Cream Cheese
Full-fat, room temperature (2 blocks)
16 oz
Sweet
Sugar
For the filling
¾ cup
Flavor
Matcha Powder
Culinary grade, sifted
2 tbsp
Bind
Large Eggs
Room temperature
3
Creamy
Heavy Cream
½ cup
Flavor
Vanilla Extract
1 tsp
Bright
Lemon Juice
Fresh squeezed
1 tbsp
Garnish
Garnish
Fresh Mango
Peeled and sliced or diced just before serving
1–2
Method
0 of 7 steps complete — click a step to check it off
1Crust
Make and Bake the Crust
Heat the oven to 350°F. Stir the graham crumbs, melted butter, and 2 tablespoons sugar together, press firmly into the bottom of a 9-inch springform pan, and bake 10 minutes. Set aside to cool.
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2Matcha
Dissolve the Matcha
Sift the matcha with a spoonful of the sugar to break up any clumps, then whisk in a splash of hot water to make a smooth, lump-free paste. This step is what keeps the color even and the flavor smooth.
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3Beat
Beat the Filling
Beat the room-temperature cream cheese and remaining sugar until completely smooth. Add the eggs one at a time on low speed, then the matcha paste, heavy cream, and vanilla. Mix just until combined — overbeating whips in air that cracks the top.
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4Bath
Set Up the Water Bath
Lower the oven to 325°F. Wrap the outside of the springform in foil, pour in the filling, and set the pan inside a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides.
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5Bake
Bake Until Just Set
Bake 55–65 minutes until the edges are set but the center still has a slight jiggle. It firms as it chills — a wobbly center now means creamy, not raw, later.
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6Cool
Cool Slowly
Turn off the oven, crack the door, and let the cheesecake sit inside for an hour. A gradual cool-down is the other half of preventing cracks.
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7Chill
Chill Before Serving
Refrigerate at least 4 hours, ideally overnight, before unmolding. Dust the top with a little sifted matcha just before serving, then arrange fresh sliced mango on top or alongside each slice.
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Use Ceremonial Grade Matcha
Our first batch came out Shrek green — vivid but flat, with a bitter edge. That's culinary-grade matcha doing its thing. Ceremonial grade costs more but gives you a soft, dusty jade color and a smooth, grassy flavor that doesn't fight the cream cheese. It's the one upgrade that actually shows up on the plate.
The Water Bath Prevents Cracks
The gentle, humid heat of a water bath is the secret to a smooth, crack-free surface. Double-wrap the pan in foil so no water sneaks into the crust.
A True Make-Ahead
This is the one to bake a day or two before. Cheesecake needs a long chill to set properly, and the flavor and texture are actually better on day two.
