Why You’ll Love This Recipe
This Matcha Cheesecake with Streusel is the perfect fusion of creamy, earthy, and sweet. The smooth, velvety matcha-infused cheesecake contrasts beautifully with the crumbly, buttery streusel topping. Matcha lovers will adore the rich, vibrant green flavor that permeates every bite, while the light lemon cream and biscuit crust add a lovely balance. This dessert is not only visually striking but also incredibly indulgent, making it perfect for any special occasion or a unique twist on your regular cheesecake.
Ingredients
For the Streusel:
- 30 g almond flour
- 30 g cake flour
- 35 g unsalted butter
- 4 g matcha powder
- 20 g granulated sugar
For the Matcha Cheesecake:
- 20 g unsalted butter (melted)
- 75 g digestive biscuits (crushed)
- 260 g cream cheese (softened)
- 100 g whipping cream (for the lemon cream)
- 15 g lemon juice (for the lemon cream)
- 15 g cornstarch
- 50 g water (hot)
- 8 g matcha powder
- 80 g granulated sugar
- 200 g whipping cream
- 2 eggs
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Streusel:
- In a bowl, combine the almond flour, cake flour, matcha powder, and granulated sugar.
- Rub the chilled butter into the dry mixture until coarse crumbs form. Set aside.
For the Matcha Cheesecake:
- Preheat your oven to 170°C (338°F) and line a 6-inch cake pan with parchment paper.
- Combine the crushed digestive biscuits and melted butter in a bowl. Press the mixture firmly into the base of the cake pan. Chill in the refrigerator until set.
- Sift the matcha powder into hot water and whisk to dissolve. In a separate bowl, squeeze 15g of lemon juice into the 100g of whipping cream and mix until thickened.
- In a large bowl, beat the cream cheese, granulated sugar, cornstarch, and matcha liquid with a hand mixer until smooth and evenly combined.
- Add the eggs one at a time, continuing to beat until fully incorporated. Then, add the lemon cream and the remaining 200g whipping cream. Mix well.
- Sift the matcha mixture into the batter to ensure it’s smooth and evenly distributed.
- Pour the matcha mixture into the prepared cake pan. Use a toothpick to remove any large air bubbles.
- Bake for 15 minutes at 170°C. After 15 minutes, gently and evenly scatter the prepared streusel on top of the cheesecake.
- Continue baking for an additional 25 minutes.
- Let the cheesecake cool in the fridge overnight. Once completely cooled, remove the cake from the pan and peel off the parchment paper.
Servings and Timing
- Servings: 6
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Chill Time: Overnight
- Total Time: 1 day (including chilling)
Variations
- Flavored Streusel: You can experiment with adding a little cinnamon or nutmeg to the streusel for a warmer, spiced flavor.
- Non-Dairy Option: Use non-dairy cream cheese and plant-based whipping cream to make this cheesecake vegan-friendly.
- No Matcha: If you prefer a classic cheesecake, simply omit the matcha powder for a plain, smooth cheesecake base.
Storage/Reheating
- Storage: Store the cheesecake in the fridge for up to 5 days. Ensure it’s covered tightly to prevent it from absorbing any unwanted odors.
- Freezing: You can freeze the cheesecake for up to 3 months. Make sure it’s wrapped well in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.
FAQs
1. Can I use a different type of biscuit for the crust?
Yes, you can substitute digestive biscuits with graham crackers or any other type of biscuit you prefer, though digestive biscuits have a nice texture and flavor for cheesecakes.
2. Can I make this cheesecake without the streusel topping?
Yes, you can skip the streusel topping if you prefer a simpler look, but it adds a lovely crunch and flavor contrast to the creamy matcha cheesecake.
3. Can I use matcha powder from any brand?
The quality of matcha powder can affect the flavor and color of your cheesecake. It’s best to use culinary-grade matcha for baking, which has a vibrant green color and a strong matcha flavor.
4. Can I substitute the whipping cream with something else?
You can use heavy cream or double cream in place of whipping cream for a richer texture. For a lighter version, you can try using milk, though it may affect the overall creaminess.
5. How can I tell when the cheesecake is done?
The cheesecake should be set around the edges and slightly wobbly in the center when done. You can gently tap the side of the pan to check for any jiggle. It will continue to set as it cools.
6. Can I make this cheesecake a day in advance?
Yes, cheesecakes are often better when made a day ahead. The flavors have time to meld together, and the texture will firm up as it chills overnight.
7. Can I use an 8-inch cake pan instead of a 6-inch one?
You can use an 8-inch pan, but the cheesecake may turn out a bit thinner. Keep in mind that the baking time may also change, so check for doneness earlier.
8. What can I do if my cheesecake cracks?
To prevent cracks, make sure not to overmix the batter, and avoid opening the oven door during baking. If cracks do occur, you can cover them with the streusel or whipped cream for a decorative touch.
9. Can I make this cheesecake without eggs?
You can use an egg replacer or try a no-bake cheesecake option if you need to make it egg-free, but the texture might be different.
10. Can I decorate the cheesecake with toppings?
Yes! You can top your cheesecake with fresh berries, edible flowers, or extra matcha powder for a decorative finish.
Conclusion
This Matcha Cheesecake with Streusel is the perfect dessert for those who love rich, earthy matcha and creamy, indulgent cheesecakes. With a buttery biscuit crust, a velvety matcha filling, and a crunchy streusel topping, it’s a truly unique treat. Whether you’re serving it for a special occasion or simply indulging in a sweet moment, this cheesecake will impress with both its flavor and its beautiful presentation. Enjoy!
Print
Matcha Cheesecake with Streusel Recipe
- Total Time: 1 day
- Yield: 6 servings
- Diet: Vegetarian
Description
A rich and creamy matcha-infused cheesecake topped with a crumbly, buttery streusel. The dessert features a digestive biscuit crust, vibrant matcha flavor, and a tangy lemon cream for balance—perfect for matcha lovers and special occasions.
Ingredients
30 g almond flour
30 g cake flour
35 g unsalted butter
4 g matcha powder
20 g granulated sugar
20 g unsalted butter (melted)
75 g digestive biscuits (crushed)
260 g cream cheese (softened)
100 g whipping cream (for the lemon cream)
15 g lemon juice (for the lemon cream)
15 g cornstarch
50 g water (hot)
8 g matcha powder
80 g granulated sugar
200 g whipping cream
2 eggs
Instructions
- In a bowl, combine the almond flour, cake flour, matcha powder, and granulated sugar.
- Rub the chilled butter into the dry mixture until coarse crumbs form. Set aside.
- Preheat your oven to 170°C (338°F) and line a 6-inch cake pan with parchment paper.
- Combine the crushed digestive biscuits and melted butter in a bowl. Press the mixture firmly into the base of the cake pan. Chill in the refrigerator until set.
- Sift the matcha powder into hot water and whisk to dissolve. In a separate bowl, squeeze 15g of lemon juice into the 100g of whipping cream and mix until thickened.
- In a large bowl, beat the cream cheese, granulated sugar, cornstarch, and matcha liquid with a hand mixer until smooth and evenly combined.
- Add the eggs one at a time, continuing to beat until fully incorporated. Then, add the lemon cream and the remaining 200g whipping cream. Mix well.
- Sift the matcha mixture into the batter to ensure it’s smooth and evenly distributed.
- Pour the matcha mixture into the prepared cake pan. Use a toothpick to remove any large air bubbles.
- Bake for 15 minutes at 170°C. After 15 minutes, gently and evenly scatter the prepared streusel on top of the cheesecake.
- Continue baking for an additional 25 minutes.
- Let the cheesecake cool in the fridge overnight. Once completely cooled, remove the cake from the pan and peel off the parchment paper.
Notes
- Use culinary-grade matcha for the best flavor and color.
- You can skip the streusel for a simpler version.
- Use non-dairy cream and cream cheese for a vegan alternative.
- Cracks can be hidden with toppings like streusel or whipped cream.
- Make a day in advance for better texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Japanese-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
