How To Make The Perfect Matcha Cheesecake At Home
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Cheesecakes are everyone's favourite dessert. However, attempting the recipe for the first time can be challenging. Obtaining a smooth, crack-free baked cheesecake isn't easy. Everyone must have encountered their fair share of difficulties. Voila! We have these effortless tips for baking the perfect cheesecake!

How To Make A Soft Cheesecake?

• Room Temperature Ingredients And Baking Time With Temperature

Cold cream cheese can be a nightmare to work with. Cream cheese tends to become lumpy when mixed with other ingredients unless it has reached room temperature. As a result, the batter develops large chunks. Blending other cold ingredients can cause room-temperature cream cheese to clump up again. If the batter becomes clumpy, pass it through a fine-mesh sieve. This will remove any large chunks.

Alternatively, you can use a food processor for a lumps-free batter. The best way to make a smooth cheesecake is to bake it at a low temperature for an extended period.


● Digestive/shortbread Biscuits, 140 g

● Unsalted butter, 70 g

● Cream cheese, 500 g

● 130 g (2/3 cup) Sugar

● 1 cup or 1 tsp of plain Greek yoghurt or sour cream, 150 g

● 150 g thickened/heavy cream

● 2 Eggs

● 1 tbsp cornstarch 1/4 cup lemon juice

● 1 tbsp matcha powder


1. Preheat the oven to 170°C/340°F.

2. Place the cookies in a food processor and blitz until finely ground.

3. Add the melted butter and blend until smooth.

4. Transfer to an 8-inch springform pan and use a smooth-bottomed object to press the crumbs into the base.

5. In a mixing bowl, combine the cream cheese and sugar until smooth.

6. Stir in the Greek yoghurt, thickened cream, and cornstarch until smooth.

7. Beat in the eggs and lemon juice until no lumps remain.

8. Sift half of the batter into a medium-sized mixing bowl and mix until thoroughly combined.

9. Pour the batter over the base and smooth the top.

10. Add the remaining cheesecake batter to the rest of the matcha powder, mix until smooth, and pour into the cake tin.

11. Smooth the top and place the springform tin inside a larger container.

12. Place the double-tinned cake in a baking tray 2cm deep with boiling water.

13. Bake for 60 minutes, then turn off the heat and leave it in the oven for another 30 minutes.

14. Refrigerate overnight, or at least 4 hours.

15. Garnish with whipped cream