Matcha Cheesecake Recipe | Creamy Texture with Mascarpone

The rich, earthy bitterness of matcha pairs perfectly with the creamy richness of cheese in this Matcha Cheesecake.

This recipe features both mascarpone and cream cheese for an extra smooth and luxurious texture.

Perfect as a café-style dessert to enjoy at home—give it a try and impress your taste buds!

Ingredients (For one 15cm round cake pan, 6cm deep)

【For the Matcha Sauce】

• Matcha powder: 22g
• Granulated sugar: 40g
• Heavy cream: 80g (warmed to body temperature)

【For the Cheesecake Batter】

• Cream cheese: 350g (at room temperature)
• Granulated sugar: 60g
• Mascarpone cheese: 100g
• Eggs: 3
• Heavy cream: 70g

Instructions

① Make the Matcha Sauce

In a bowl, mix matcha powder (22g) and granulated sugar (40g) thoroughly.

Gradually add the warm heavy cream (80g) while stirring, until smooth and blended.

② Make the Cheesecake Batter

In another bowl, combine the room temperature cream cheese (350g) with granulated sugar (60g) and mix well.

Once smooth, add the mascarpone cheese (100g) and mix until fully incorporated.

③ Combine the Sauce and Cheese Mixture

Add the prepared matcha sauce to the cheese mixture, stirring well until the batter is evenly green and smooth.

④ Add the Eggs

Lightly beat the eggs (3) and add them one at a time, mixing thoroughly each time to ensure a uniform batter.

⑤ Add the Final Cream

Pour in the remaining heavy cream (70g), and gently mix until fully blended.

⑥ Bake

Pour the batter into a lined cake pan and smooth the surface.

Bake in a preheated oven at 200°C (392°F) for 24–26 minutes.
(Adjust baking time based on your oven.)

⑦ Chill and Set

After baking, let the cake cool, then refrigerate overnight for best flavor and texture.

Tips for a Beautiful Finish

• Sift the matcha powder beforehand to prevent clumping.
• Bake until the center slightly jiggles—overbaking will make it dense.
• Dust with extra matcha powder or serve with whipped cream or sweet red beans for a café-style presentation!