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This matcha white chocolate cheesecake brings together the earthy, slightly bitter notes of Japanese matcha with sweet, creamy white chocolate for a dessert that's both sophisticated and indulgent. The vibrant green color makes it perfect for special occasions or when you want to impress your guests with something unique.
I first created this recipe when hosting a Japanese-themed dinner party, and it's now become my signature dessert. The combination of flavors reminds me of my trip to Kyoto, where I fell in love with matcha desserts.
Ingredients
- For the Crust: Graham cracker crumbs provide the perfect slightly sweet foundation that complements the matcha without competing with it
- Granulated sugar: Enhances the sweetness of the crust and helps it hold together
- Unsalted butter: Binds everything together look for high quality European style butter for best results
- For the Cheesecake Filling: Cream cheese forms the base of our filling use full fat Philadelphia for the creamiest texture
- Granulated sugar: Sweetens the filling without adding moisture that could make it runny
- Vanilla extract: Adds depth and warmth to balance the matcha
- Fresh large eggs: Provide structure and richness always use room temperature eggs
- White chocolate: Adds a velvety sweetness choose a premium brand with real cocoa butter
- Matcha powder: Is the star ingredient ceremonial grade will give you the best color and flavor
- Sour cream: Adds tanginess and helps achieve that perfect cheesecake texture
Step-by-Step Instructions
- Prepare the Crust:
- Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into your springform pan using the flat bottom of a measuring cup for an even layer. The crust should be compact and reach about 1 inch up the sides of the pan. Baking it briefly sets the crust and prevents sogginess.
- Prepare the Cheesecake Filling:
- Beat cream cheese until completely smooth before adding sugar. This step is crucial for avoiding lumps in your final cheesecake. The mixture should be light and fluffy before you move to the next step. Scrape down the sides of your bowl frequently to ensure everything incorporates properly.
- Add Eggs and Flavorings:
- Incorporate eggs one at a time, mixing just until each disappears into the batter. Overmixing at this stage can incorporate too much air and cause cracks. The melted white chocolate should be warm but not hot when added. Sift the matcha powder before adding to prevent clumps, and fold gently to maintain the airy texture while achieving that beautiful green color.
- Bake the Cheesecake:
- Pour the silky filling over your cooled crust. Tap the pan gently on the counter to release any air bubbles. The cheesecake is done when the edges are set but the center still has a slight wobble like Jello. Leaving it in the turned off oven allows for gradual cooling that prevents dramatic temperature changes which can cause cracking.
- Cool and Chill:
- Resist the temptation to skip the chilling time. A minimum of 4 hours but preferably overnight allows the flavors to meld and the texture to firm up to the perfect consistency. Run a thin knife around the edge before removing the springform ring for the cleanest presentation.
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The matcha is truly the heart of this recipe. I splurge on ceremonial grade from a local Japanese market because the color and flavor are incomparable. My grandmother always said that with cheesecake, your ingredients should shine through with minimal interference.
Getting the Perfect Texture
The secret to a crack free cheesecake is patience and temperature control. Have all ingredients at room temperature before starting. This creates a smoother batter that bakes more evenly. The gradual cooling in the turned off oven is not optional it prevents the dramatic temperature change that causes those dreaded cracks on the surface.
Matcha Selection and Storage
Not all matcha powders are created equal. For baking, culinary grade matcha works well, but ceremonial grade will give you a more vibrant color and pronounced flavor. Always store your matcha powder in an airtight container in the refrigerator to maintain its bright green color and prevent oxidation. Fresh matcha should smell grassy and sweet, not musty.
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Serving Suggestions
This cheesecake pairs beautifully with a variety of accompaniments. Try serving slices with fresh berries particularly raspberries or strawberries which complement the matcha flavor. A dollop of lightly sweetened whipped cream creates a lovely contrast against the green cheesecake. For special occasions, garnish with white chocolate shavings or a light dusting of additional matcha powder just before serving.
Make It Your Own
While this recipe is delightful as written, you can customize it to suit your preferences. Add a tablespoon of Baileys Irish Cream to the filling for an adult twist. For texture contrast, mix mini white chocolate chips into the filling before baking. Create a marbled effect by reserving some filling before adding matcha, then swirl the two batters together in the pan.
Frequently Asked Questions
- → How do I prevent cracks in the cheesecake?
Ensure you don't overmix the batter, avoid overbaking, and cool the cheesecake gradually in the oven before refrigeration.
- → Can I use store-bought graham cracker crust?
Yes, but making the crust yourself adds a fresher, more flavorful touch and allows better control over texture and sweetness.
- → What type of matcha is best for this cake?
Use culinary-grade matcha for a bold, earthy flavor that balances perfectly with the sweet white chocolate.
- → Can I make this cheesecake ahead of time?
Absolutely! The cheesecake sets best when refrigerated overnight, making it an ideal make-ahead dessert.
- → How long will this cheesecake keep in the fridge?
Stored in an airtight container, the cheesecake will stay fresh for up to 5 days in the refrigerator.