Matcha cheesecake is rich, creamy and packed with that green tea flavour you love. With white chocolate in the batter and an Oreo cookie crust, this matcha cheesecake is sure to become your new favourite matcha dessert.
Preheat your oven to 325F and line a 9-inch springform pan with parchment paper on the bottom.
In a small bowl, stir all crust ingredients together until evenly moist and resembling wet sand.
Transfer and press this mixture firmly and evenly onto the bottom of your pan and set aside.
In a large bowl using a handheld mixer, or using a stand mixer fitted with the paddle attachment, beat cream cheese and ¾ cup sugar on medium speed until smooth and creamy (about 2 minutes).
Add eggs one at a time, mixing just until blended after each addition.
Add white chocolate and 1 tsp vanilla extract and stir until combined.
Scoop about 1½ cups of cheesecake batter into a smaller bowl and sift 2 tbsp matcha powder into it (see notes). Stir until incorporated.
Transfer the rest of your cheesecake batter to your pan and dollop your matcha mixture on top of the batter
Make cheesecake swirls using a thin knife.
Gently tap the pan on your counter a few times to help the batter settle and release any air bubbles.
Place a roasting pan on the bottom shelf of your oven and fill with hot water.
Place cheesecake on the middle rack and bake for 30 minutes or until set.
Turn the oven off but keep the cheesecake in the oven with the door slightly open for another 30 minutes. Take out of the oven, run a thin sharp knife around the edge of the pan, and allow to cool on the counter completely.
Chill the cheesecake in the fridge for at least 4 hours, preferably overnight, before serving.
Video
Notes
You can also use the same amount of white chocolate chips if you can't find baking white chocolate.
Adjust the amount of matcha powder according to how strong you want the matcha flavour to be.