Matcha Cheesecake with White Chocolate Swirl
A stunning Japanese-fusion dessert blending creamy matcha cheesecake with silky white chocolate. Earthy green tea meets sweet white chocolate in every luxurious bite.
- Total time
- 480 min
- Servings
- 12
- Calories
- 385
- Protein
- 7g
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 32 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 3 tbsp matcha powder, sifted
- 3 whole large eggs
- 1 tsp vanilla extract
- 4 oz white chocolate, chopped
- 3 tbsp heavy cream
Instructions
- 1
Preheat your oven to 325°F (163°C). Combine graham cracker crumbs and melted butter in a bowl, stirring until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, creating an even layer.
- 2
In a large bowl, beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth and creamy. Add sugar gradually, beating until pale and fluffy, about 3 minutes total.
- 3
Sift the matcha powder into a small bowl and whisk with a splash of warm water until completely dissolved and smooth, with no lumps. Add the matcha mixture to the cream cheese along with sour cream and vanilla extract, beating on medium until fully combined and vibrant green.
- 4
Add the eggs one at a time, beating on low speed after each addition just until incorporated—do not overmix or the batter will become airy. Pour the filling over the crust, smoothing the top with a spatula.
- 5
Heat the white chocolate and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring between each, until melted and smooth. Drizzle the white chocolate mixture over the matcha filling in a decorative pattern, then swirl gently with a knife to create marbled lines.
- 6
Bake for 45-55 minutes, until the cheesecake is just set but still jiggles slightly in the center when gently shaken—it will continue to set as it cools. Turn off the oven and crack the door open 4 inches; let the cheesecake sit for 30 minutes to prevent cracking.
- 7
Remove the cheesecake from the oven and run a thin knife around the edges to loosen it from the pan. Let it cool completely at room temperature, about 1-2 hours, then refrigerate for at least 8 hours or overnight before serving.
Tools you’ll need
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Whisk
- Microwave-safe bowl
- Microwave
- Thin knife
- Sifter
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