Green Tea Cheesecake

Easy and tasty! For those complaining of too faint of a matcha flavor–I think the issue is the powder you’re using, not the recipe. I used 1T high-quality cooking matcha and had a nice, strong flavor. I used this website’s graham cracker crust (baked and cooled) and topped with vanilla and matcha whipped cream. Highly recommend berries to cut through the richness. I baked for ~5 minutes extra and had a nice texture.

To start, I am a complete novice when it comes to baking. I picked this recipe first because matcha and cheesecake are both things I love, but also because this looked pretty simple despite being told cheesecake is difficult. The result? Easy and SUPER delicious. Here are some tips based on my experience: – Use a water bath to avoid a rubbery texture. I did this because I was told that’s how cheesecakes should be made, and the texture was perfect. – Make sure you’re using the right size pan. It didn’t make a huge difference, but my pan was 10”, so it didn’t end up as tall as the other pictures – If your crust doesn’t go up the sides, line your pan with parchment paper and, when pouring, *don’t* spread the top layer so it touches the edges. It will naturally level it’s self out. I was lazy with the parchment, so it didn’t turn out as neat, but the pouring I learned by mistake. Spreading it to the edges of the pan made it come out with a weird kinda crispy little lip on the edges. – They say it’s done when it “only jiggles in the middle”, but that’s hard to determine, especially in an abnormally shaped pan. If it jiggles just a bit, kinda like a very thick pudding that’s fully set, it’s done. I was skeptical, but it solidifies while cooling and becomes firm when chilled. – Recipe says cool for an hour, but at least one hour on a cooling rack and two hours in the fridge seemed more ideal. If you can hold back and keep it chilling overnight, even better.

Recipe is ok. I used vanilla wafers crushed in place of the graham crackers as we’re not fans of them. All in all, not bad!!

My whole family asks for this all the time. So good!!

I have used this recipe several times. It is delicious. My grandaughter requests it often. I make it exactly how its written, with the exception of the cream cheese. I dont use the low fat. Carol Carey, 29 Palms, Ca

This was very easy to make. I followed the advice of other reviewers and made a shortbread crust (I’ve never been a fan of graham crackers!) and it turned out well. Every one raved and 3/4 of it was gone instantly! The batter was very thick, but I didn’t feel it was “done” when I took it out of the oven, however I followed the instructions anyway and it worked out fine! (It probably could have stayed in another 5-10 minutes as the very center was a little softer than desired) I couldn’t find the Matcha powder, so I opened green tea bags & used a mortar & pestle to grind it fine. That worked great. Overall, it was delicious and I will probably make it again. Thanks!

I chose to do a variation of this recipe. I substitute the low-fat cream cheese for the traditional one and I added 100g of melted white chocolate. It was an absolute success!

This was a great recipe. I made some modifications. I doubled the green tea powder, used regular cream cheese, and used Oreo pie crust. Then I topped it with chocolate syrup, whipped cream, and raspberries.

It was really delicious!!! Love this recipe easy to follow and happy to eat 🙂

Easy for newbie like me. thanks for sharing.

Amazing! I make it a lot for functions where I want to make a fancy, classy dessert. Instead of pre-packaged graham cracker crust, I usually make it with a shortbread crust. (Can use ground shortbread cookies with butter) And I usually double the green tea for a less-than-subtle green tea flavor (I love matcha). Always comes out tasty. I have also served it with fresh blueberry Coulis, or fresh whipped cream with vanilla. The longer it cools the better. Green tea flavor improves after 12 hours of chill time.

This came out totally amazing. I pretty much followed the recipe exactly, except I used low fat cream cheese instead of fat free, and I also added 3 tbs of green tea powder (though my green tea powder has been sitting around for over a year, so it’s probably not as potent as fresh powder). I like a stronger green tea flavor, but I do think 1 tbs may not be enough for most people. Either way, this is definitely a keeper!

I liked this recipe with some modifications based on other reviews.. I didn’t use fat free cream cheese to avoid a rubbery texture. For a creamier taste, I added .5 cup sour cream. I used 2.5 tbspn of matcha powder, but would reduce to 1.5 tbspns. I would leave overnight to solidify before eating! It was good but needs some tweaking based on personal preference.

I made this for a potluck and people loved it. For the crust I used vanilla wafers, which I thought perfectly complimented the cheesecake. Thanks for the recipe!

I added 2 .5 teaspoon of green tea powder and about 3/4 cups of low-fat yogurt. It’s a lighter softer texture. I used brown sugar in place of white sugar. I also made this recipe into mini-cheesecakes using broken pieces of gingersnaps. So good.

Absolutely Delicious! I’m not even a cheesecake person but i loved it!

I made a couple changes. The green tea powder at my local store was $8.99. Too rich for my blood, but they had a sweet green tea powder for $4.99. All it is, is green tea powder and sugar. It was over 1/2 cup worth, so I just added regular sugar to fill out the rest of the 3/4 cups total. I also used non-reduced fat cream cheese.

I am torn between giving this recipe 2 stars or 3 stars. The flavor was alright, but the consistency was horrible. I did follow the recipe exactly and it just did not work out. I doubt that I will attempt this recipe again, but I did love the idea.

Increased the amount of matcha to 3.5 tbsp and thought this was perfect (I wanted a more than subtle taste) – could really taste the green tea without it being overpowering. Regarding the “rubbery” top comment from another reviewer: I used a hand mixer at low to medium speed for all steps and fat-free cream cheese and the texture was absolutely fine. I thought the graham cracker crust worked for this recipe and the raspberries are a MUST!

After it was baked and refrigerated, the top looked rubbery — it felt that way, too. I was really excited to try this recipe. It’s very simple, and that’s a good thing 🙂 I agree with using a shortbread crust (the one on this site is really good!). The taste of the filling was kind of off, and the rubbery top functioned as a… “membrane?!” The top “membrane/skin” kind of held the inside filling in, which was… interesting. I did add some raspberries as suggested to mask the strange rubbery look and taste (as I had almost-powder green tea, it was a little bitter and unsmooth). But despite that, I was still grossed out. I really thought this recipe had potential. I want to try it again and get it RIGHT, but I would have to BUY the powder and not attempt to grind up the leaves (as suggested in another recipe). I would try again if I don’t mind risking more ingredients, though! Thanks for the recipe, even though I might not use fat free cream cheese as written, because that might be what caused the rubbery top!

Absolutely fabulous. I just about died when I saw this recipe. Being the matcha addict that I am, I quadrupled the amount of green tea powder. Like another reviewer, I used a hand mixer on low to avoid a rubbery texture. I also suggest refrigerating for a few hours (as long as you can keep away!) because warm cheesecake is no good. Otherwise, perfect taste, perfect texture and consistency … the only thing I’m sad about is how much weight I’ll be gaining scarfing out on this cheesecake!