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Matcha Green Tea Cheesecake Recipe Recipe

This Matcha green tea cheesecake recipe is light and refreshing. Recipe courtesy Nam of The Culinary Chronicles.

Servings: 12

Active time: 37 minutes

Total time:


  • 18 chocolate sandwich cookies
  • 4 Tbsp unsalted butter, melted
  • 24 oz cream cheese, room temperature
  • 1/4 c sour cream, room temperature
  • 1 c + 2 Tbsp granulated sugar, divided use
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp Grand Marnier
  • 1 Tbsp + 2 tsp Matcha green tea powder, divided use
  • 1/4 tsp cornstarch
  • 1 c heavy cream


  1. Preheat oven to 325°F. Prepare 9-inch springform pan by wrapping the outside with 2-3 sheets of heavy-duty aluminum foil. Cover inside of pan with cooking spray.
  2. In food processor, pulse chocolate sandwich cookies until well-ground. Pour into medium bowl and stir in melted butter until moistened. Press crust mixture into bottom of prepared springform pan and 1 inch up sides. Bake for 7-8 minutes and allow to cool completely on wire rack.
  3. Using stand mixer fitted with paddle attachment, whip cream cheese and sour cream on medium speed until light and fluffy. Gradually mix in 1 cup sugar. Add in eggs one at a time, beating well after each addition. Add Grand Marnier, 1 tablespoon Matcha green tea powder, and cornstarch; whip until combined. Pour cheesecake filling in cooled crust.
  4. Place the springform pan inside large roasting pan on middle oven rack. Carefully fill roasting pan with boiling water to come halfway up the sides of springform pan. Bake for 50-60 minutes or until center is set. Allow cake to sit in oven, heat turned off, with the door propped open for about 30 minutes. Remove from oven and transfer to wire rack. Allow to cool for an additional 30 minutes.
  5. Wrap entire springform pan well with plastic film and foil. Refrigerate for at least 8 hours. 
  6. Whip heavy cream on high until it holds stiff peaks. Slowly sprinkle in remaining sugar until thick. Add 1/3 tablespoon Matcha green tea powder and whisk until combined.
  7. Before serving, carefully remove sides of springform pan by running hot knife around outside of cake and gently release ring. Pipe whipped cream on top of cheesecake. Dust top with Matcha green tea powder. Enjoy!

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.