Matcha Swirl Cheesecake

There’s something magical about a dessert that combines the earthiness of green tea with the rich creaminess of cheesecake, and that’s exactly what you get with Matcha Swirl Cheesecake. I still remember the first time I tried this decadent treat at a quaint little café in Kyoto. The vibrant green swirls against the creamy backdrop caught my eye, but it was the first bite that sealed the deal. The balance of flavors—sweet, creamy, and slightly bitter—made it unforgettable. Every slice is a piece of art, and I knew I had to recreate this beauty at home. It’s a showstopper for gatherings, a delightful surprise for dinner parties, or simply a treat for yourself to enjoy after a long day. I can’t wait to share this recipe with you, so you can experience the joy of making and indulging in your very own Matcha Swirl Cheesecake.

What You’ll Need for Matcha Swirl Cheesecake

The secret to a stunning Matcha Swirl Cheesecake lies in the quality and balance of its ingredients. Each component plays a vital role, from the rich and creamy cream cheese to the vibrant and earthy matcha powder. Together, they create a heavenly combination that’s both satisfying and refreshing. Let’s dive into the essential ingredients that make this cheesecake a true delight.

• 1 1/4 cups chocolate cookie crumbs, from about 16 cookies: The base of this cheesecake, these crumbs provide a rich, chocolatey flavor and a delightful crunch.
• 2 tablespoons white granulated sugar: Just a touch of sweetness to enhance the cookie crust.
• 1/4 teaspoon kosher salt: Balances the sweetness and enhances the flavors.
• 4 tablespoons unsalted butter, melted and cooled slightly: Helps bind the crust together, adding richness.
• 24 ounces cream cheese, at room temperature: The star of the show, providing the creamy texture we crave.
• 4 ounces European-style yogurt, at room temperature, divided: Adds a tangy flavor and creaminess to the filling.
• 2 tablespoons green matcha powder: The key ingredient for that beautiful color and unique flavor.
• 1 1/2 cups white granulated sugar: Sweetens the filling beautifully, balancing the matcha’s bitterness.
• 4 large eggs: Provide structure and richness to the cheesecake.
• 1/4 teaspoon pure vanilla extract: Enhances the overall flavor profile.
• Pinch of kosher salt: A small amount to bring out the flavors more effectively.
• 1 ounce European-style yogurt: Additional creaminess and tanginess for the swirl.
• 1 tablespoon powdered sugar: Sweetens the yogurt for the marbling effect.

Making Matcha Swirl Cheesecake

Creating a Matcha Swirl Cheesecake is a delightful experience that combines simple steps with rewarding results. Don your apron, and let’s get started on this luscious dessert that’s sure to impress. You’ll see just how easy it is to make a stunning cheesecake that tastes as good as it looks!

1. Preheat your oven to 350 degrees F (175 degrees C). This step is crucial, as a properly heated oven ensures even baking and a perfect texture for your cheesecake.
2. In a small bowl, mix together the chocolate cookie crumbs, sugar, kosher salt, and melted butter. You want the mixture to resemble wet sand, moist enough to hold together when pressed.
3. Transfer the crust mixture into a nine-inch (10-cup) springform pan. Using your hands or the bottom of a glass, press the mixture evenly onto the bottom of the pan, ensuring it’s packed tightly.
4. Place the pan in the preheated oven and bake for 8 to 10 minutes. Since the crumbs are dark, it’s tough to gauge their doneness, so keep a close eye on the clock!
5. Once baked, remove the crust from the oven and allow it to cool completely before adding the filling. This step is crucial to prevent the filling from melting into the crust.
6. While waiting for the crust to cool, wrap the bottom of the springform pan in a few sheets of foil to avoid leaks during baking.
7. In a small bowl, whisk together the matcha powder and 1 ounce of yogurt until very smooth. Make sure there are no lumps; the texture should be creamy.
8. In a stand mixer with the paddle attachment, add the cream cheese and beat until smooth and fluffy, for about 2 minutes. You want it light and airy, so it combines well with the other ingredients.
9. Next, add the matcha yogurt mixture, reserved 3 ounces of yogurt, and sugar; mix until well combined.
10. With the mixer running, add the eggs one at a time, allowing each to fully incorporate before adding the next. This step is vital; it guarantees a silky-smooth filling.
11. Finally, mix in the pure vanilla extract and a pinch of kosher salt to enhance the overall flavors.
12. To create the swirl, whisk together the remaining yogurt and powdered sugar until smooth. If it’s too thick, add a splash of water to reach a pourable consistency, about the texture of heavy cream.
13. Pour the matcha and cream cheese filling into the springform pan over the cooled crust. Smooth out the top with a spatula, ensuring it reaches the edges.
14. Make little dollops of the sweetened yogurt all over the surface of the cheesecake. Using a skewer or popsicle stick, gently swirl through the dollops to create a marbled effect. You can make it as messy or neat as you desire.
15. Place the springform pan into a larger roasting pan, and fill the roasting pan with about 2 inches of water. This water bath helps with even baking and prevents cracks.
16. Bake in the oven for 45 to 50 minutes. It should look set but still slightly wobbly in the center.
17. Once done, allow it to cool on a cooling rack for 30 minutes. After cooling, refrigerate the cheesecake for at least 3 hours, but ideally overnight for the best texture and flavor.
18. When ready to serve, carefully slice and enjoy your stunning Matcha Swirl Cheesecake!

Customization Ideas

Every chef has a unique touch, and your Matcha Swirl Cheesecake can be customized to make it truly yours. Here are some great ideas to explore:

• Add Fresh Fruit: Consider topping with fresh berries or even slices of mango for a fruity contrast.
• Chocolate Ganache: Drizzle melted chocolate over the top once cooled for an extra indulgent twist.
• Nutty Crunch: Incorporate crushed nuts into the crust for added texture and flavor.
• Flavor Variations: Experiment with flavored yogurts or different extracts to create unique taste profiles.
• Decorative Toppings: Use whipped cream or matcha powder dusting on top to enhance the presentation.

What to Pair With Matcha Swirl Cheesecake

Serving your Matcha Swirl Cheesecake can be as fun as making it! Here are some delightful ideas to elevate your dessert experience:

• Fresh Berries: A side of fresh berries like strawberries or raspberries adds a burst of color and flavor that complements the cheesecake beautifully.
• Whipped Cream: Serve with a dollop of freshly whipped cream on the side for an extra creamy experience.
• Tea Pairing: Matcha goes wonderfully with traditional Japanese green tea or even a light chamomile for a calming effect.
• Seasonal Fruits: Depending on the season, consider pairing with peaches in summer or pumpkin in fall for a delightful contrast.
• Special Occasions: This cheesecake is perfect for birthday celebrations, bridal showers, or any festive gathering, bringing elegance to your table.

FAQ

Conclusion

The Matcha Swirl Cheesecake is a delightful blend of creamy cheesecake and earthy matcha, making it a standout dessert for any occasion. Its beautiful presentation and unique flavor profile are sure to impress your guests and satisfy your sweet cravings. I encourage you to give this recipe a try; it might just become your new favorite dessert. Enjoy making and sharing this delicious treat!

Matcha Swirl Cheesecake

The ultimate creamy dessert that beautifully marries earthy matcha with rich cheesecake flavors. Perfect for impressing guests or treating yourself to something special!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 1 serving

Course: Desserts

Cuisine: Japanese

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups chocolate cookie crumbs from about 16 cookies
• 2 tablespoons white granulated sugar
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter melted and cooled slightly
• 24 ounces cream cheese at room temperature
• 4 ounces European-style yogurt at room temperature, divided
• 2 tablespoons green matcha powder
• 1 1/2 cups white granulated sugar
• 4 large eggs eggs
• 1/4 teaspoon pure vanilla extract
• Pinch kosher salt
• 1 ounce European-style yogurt
• 1 tablespoon powdered sugar

Equipment

• 9-inch spring form pan

Method

 

1. Preheat your oven to 350 degrees F (175 degrees C). This step is crucial, as a properly heated oven ensures even baking and a perfect texture for your cheesecake.
2. In a small bowl, mix together the chocolate cookie crumbs, sugar, kosher salt, and melted butter. You want the mixture to resemble wet sand, moist enough to hold together when pressed.
3. Transfer the crust mixture into a nine-inch (10-cup) springform pan. Using your hands or the bottom of a glass, press the mixture evenly onto the bottom of the pan, ensuring it’s packed tightly.
4. Place the pan in the preheated oven and bake for 8 to 10 minutes. Since the crumbs are dark, it’s tough to gauge their doneness, so keep a close eye on the clock!
5. Once baked, remove the crust from the oven and allow it to cool completely before adding the filling. This step is crucial to prevent the filling from melting into the crust.
6. While waiting for the crust to cool, wrap the bottom of the springform pan in a few sheets of foil to avoid leaks during baking.
7. In a small bowl, whisk together the matcha powder and 1 ounce of yogurt until very smooth. Make sure there are no lumps; the texture should be creamy.
8. In a stand mixer with the paddle attachment, add the cream cheese and beat until smooth and fluffy, for about 2 minutes. You want it light and airy, so it combines well with the other ingredients.
9. Next, add the matcha yogurt mixture, reserved 3 ounces of yogurt, and sugar; mix until well combined.
10. With the mixer running, add the eggs one at a time, allowing each to fully incorporate before adding the next. This step is vital; it guarantees a silky-smooth filling.
11. Finally, mix in the pure vanilla extract and a pinch of kosher salt to enhance the overall flavors.
12. To create the swirl, whisk together the remaining yogurt and powdered sugar until smooth. If it’s too thick, add a splash of water to reach a pourable consistency, about the texture of heavy cream.
13. Pour the matcha and cream cheese filling into the springform pan over the cooled crust. Smooth out the top with a spatula, ensuring it reaches the edges.
14. Make little dollops of the sweetened yogurt all over the surface of the cheesecake. Using a skewer or popsicle stick, gently swirl through the dollops to create a marbled effect. You can make it as messy or neat as you desire.
15. Place the springform pan into a larger roasting pan, and fill the roasting pan with about 2 inches of water. This water bath helps with even baking and prevents cracks.
16. Bake in the oven for 45 to 50 minutes. It should look set but still slightly wobbly in the center.
17. Once done, allow it to cool on a cooling rack for 30 minutes. After cooling, refrigerate the cheesecake for at least 3 hours, but ideally overnight for the best texture and flavor.
18. When ready to serve, carefully slice and enjoy your stunning Matcha Swirl Cheesecake!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze slices wrapped in plastic wrap for up to 3 months.
• Pairing: Works beautifully with green tea or a light fruit compote.
• Variations: Feel free to experiment with different flavors of yogurt or add a layer of fruit on top.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.