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a pale cheesecake topped with bright green tea marbled swirls, one slice cut to show the pattern inside, on a ceramic plate in a wide horizontal shot, on a light wood table with a small whisk nearby, soft natural light, shallow depth of field, landscape orientation

Matcha Swirl Cheesecake

A beautiful shortbread crust cheesecake has silky vanilla, crunchy, green matcha swirls.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups shortbread cookie crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
  • 2 tbsp culinary matcha powder
  • 2 tbsp hot water

Method
 

  1. Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Mix the cookie crumbs with melted butter, press into the pan, and bake 8 minutes, then cool.
  3. Beat the cream cheese and sugar smooth, add eggs one at a time, then blend in the sour cream and vanilla.
  4. Whisk the matcha into the hot water until smooth, then swirl about a cup of the plain batter into it.
  5. Pour the plain batter over the crust, dollop the matcha batter on top, and drag a knife through to create swirls.
  6. Bake in a water bath 55 to 60 minutes until just set in the center, then cool in the cracked oven for an hour.
  7. Refrigerate at least 6 hours before serving.

Notes

Sift your matcha first so you don't get little green clumps in the swirl.