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Gauteng, South Africa

Matcha Cheesecake

Matcha Cheesecake


For the Crust:

  • 1 ½ cups digestive biscuits, crushed
  • 1/4 cup unsalted butter, melted

For the Filling:

  • 2 cups cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons matcha powder
  • 1 teaspoon vanilla extract

For the Topping (Optional):

  • Whipped cream
  • A sprinkle of matcha powder
  • Fresh berries


Preheat the Oven:

  • Preheat your oven to 325°F (160°C).

Prepare the Crust:

  • Mix the crushed digestive biscuits with the melted butter until well combined.
  • Press this mixture into the bottom of a 9-inch springform pan, forming a compact, even layer.
  • Bake for about 10 minutes, then remove from the oven and let it cool.

Make the Filling:

  • In a large bowl, beat the cream cheese until smooth.
  • Gradually add the sugar, beating until creamy.
  • Beat in the eggs one at a time, making sure each is well incorporated.
  • Mix in the sour cream, matcha powder, and vanilla extract until the mixture is smooth and evenly colored.

Assemble and Bake:

  • Pour the filling over the cooled crust and smooth the top with a spatula.
  • Bake in the preheated oven for about 50-55 minutes. The center should still be slightly wobbly.
  • Turn off the oven and leave the cheesecake inside for another hour with the door slightly ajar to prevent cracking.


  • Remove the cheesecake from the oven and let it cool to room temperature.
  • Refrigerate for at least 4 hours, preferably overnight.


  • Before serving, top with whipped cream, a sprinkle of matcha powder, and fresh berries if desired.
  • Slice and enjoy!


  • Ensure all ingredients are at room temperature to avoid lumps in the batter.
  • Don’t overmix the batter after adding eggs to prevent the cheesecake from cracking.
  • A water bath can be used while baking to help the cheesecake cook evenly and remain moist.

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