Creamy Matcha White Chocolate Cheesecake
A smooth and velvety cheesecake combining the earthy bitterness of matcha with the sweet creaminess of white chocolate, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Fusion
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs or digestive biscuits, crushed
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 24 oz (680g) cream cheese, softened (full-fat recommended)
- 8 oz (225g) white chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) sour cream, room temperature
- 2 tablespoons (10g) matcha powder, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: whipped cream, white chocolate shavings, extra matcha powder for dusting
Instructions
- Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- Melt white chocolate using a double boiler or microwave in 20-second bursts, stirring between each until smooth. Set aside to cool slightly.
- In a large bowl, beat softened cream cheese with 3/4 cup sugar until smooth and creamy, about 3-4 minutes on medium speed. Scrape down sides occasionally.
- Beat in eggs one at a time, mixing just until combined after each addition. Stir in sour cream, vanilla extract, and pinch of salt.
- Slowly fold melted white chocolate into cream cheese mixture gently but thoroughly. Sift matcha powder over batter and fold in carefully to maintain vibrant green color.
- Pour batter over cooled crust and smooth top with spatula. Place springform pan on baking sheet and bake for 50-60 minutes at 325°F (160°C) until edges are set and center slightly jiggly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracks. Transfer to wire rack to cool completely, then chill in refrigerator for at least 4 hours or overnight.
- Before serving, loosen sides with a knife and remove springform ring. Top with whipped cream, white chocolate shavings, or dust with extra matcha powder if desired.
Notes
Keep cream cheese completely softened before mixing to avoid lumps. Fold matcha powder gently to maintain vibrant color and avoid dense texture. Bake at lower temperature and cool gradually inside oven to prevent cracks. Chill cheesecake overnight for best texture and flavor. Optional toppings include whipped cream, white chocolate shavings, and extra matcha powder dusting.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 375
- Sugar: 22
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
Keywords: matcha cheesecake, white chocolate cheesecake, creamy cheesecake, easy cheesecake recipe, homemade cheesecake, matcha dessert, white chocolate dessert