Matcha White Chocolate Cheesecake

How to make Matcha White Chocolate Cheesecake

This matcha white chocolate cheesecake is smooth, creamy and beautifully balanced between earthy matcha flavor and sweet white chocolate richness. It has a velvety texture, an elegant look and a flavor profile that feels both refined and indulgent. Perfect for special occasions or when you want a dessert that looks impressive and tastes unique, this cheesecake brings together softness, sweetness and a subtle green tea note in every bite.

1. 1Preheat the oven to 160°C / 320°F and line or lightly grease a springform pan.
2. 2Crush the digestive biscuits into fine crumbs and mix them with the melted butter.
3. 3Press the mixture into the bottom of the pan to form the crust, then chill while preparing the filling.
4. 4Melt the white chocolate gently and let it cool slightly.
5. 5In a large bowl, beat the cream cheese until smooth.
6. 6Add the Greek yogurt, honey and vanilla extract, then mix until creamy.
7. 7Stir in the melted white chocolate until fully combined.
8. 8Add the eggs one at a time, mixing gently after each addition.
9. 9Sift in the matcha powder and cornstarch, then mix until the batter is smooth and evenly colored.
10. 10Pour the filling over the chilled crust and smooth the top.
11. 11Bake for about 50 minutes, until the edges are set and the center still has a slight wobble.
12. 12Turn off the oven, leave the door slightly open, and let the cheesecake cool gradually for about 30 minutes.
13. 13Remove from the oven and let it cool completely.
14. 14Chill in the refrigerator for at least 4 hours, or overnight, until fully set.
15. 15Slice and serve chilled.

Tips for the best result

• Use culinary-grade or good quality matcha for the best color and flavor
• Do not overmix after adding the eggs
• Let the cheesecake cool gradually to reduce cracking
• Chill overnight for the cleanest slices and best texture

Recipe FAQ