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Green Tea Cheesecake

Aug 3 by Anita 52 Comments

Greenteacheesecakebyanitachudessertfirst

Apologies for not getting this post up by the end of last week, but I have two exciting updates on what's been going on in my life. The first is that I am moving to a brand-new place just outside of the city, so it's going to be a tornado of sorting and packing in my apartment for the next couple of weeks. The most oft-repeated piece of advice I've received from friends is to throw away everything I don't need; advice I've been trying to take to heart but is very difficult to follow when the kitchen is concerned. So perhaps I've gotten carried away over the years with collecting dishes and pans and plates and gadgets. I find myself going through the drawers and deciding that yes, every one of those items is absolutely indispensable and I must take it with me. Good thing the new place has about double the number of kitchen cabinets. For those of you who remember Jen from use real butter's tour of my kitchen, you don't know how excited I am to have a big shiny new kitchen to use very soon! I may have to throw a virtual housewarming on this blog to break it in!!

The second, very thrilling piece of news is that I just received the advance copy of my second book from my publisher, Quirk Books. It feels just as surreal and humbling as the first time I held a copy of Field Guide to Cookies in my hands.

My upcoming book is Field Guide to Candy: How To Identify and Make Virtually Every Candy Imaginable (A Field Guide) , and you can see the cover to the right side of this page. It's available for pre-order already through Amazon, and it's due to come out at the beginning of September – very soon! You can be sure there will be many candy-related posts coming up on this site in time for the holidays! I'm also very pleased with the photography; I worked with Tucker + Hossler, a local team with a beautiful eye for food photography. I also got much more free rein over the food styling this time, so the photos are more cookbook-like than simple field guide shots. It was definitely a very fun and educational experience working on this book, and I'm very excited to be sharing it with all of you soon!

Greenteacheesecake2byanitachudessertfirst

So while I'm knee-deep in the packing process, I'm trying to use up what's left in the refrigerator, and I find some cream cheese in the back. It reminds me that I haven't made cheesecake in a while, which leads to this week's creation: Green Tea and Chocolate Cheesecake.

Traditional American/New York baked cheesecake has inspired many books and articles on mastering the techniques behind perfect cheesecake. This time around, I felt like trying out an unbaked version. Made with cream cheese and gelatin, and lightened with whipped cream these unbaked cheesecakes are made very similar to the traditional mousse cakes from France. This style of cheesecake is popular in Hong Kong and Japan, likely because it has a lighter, fluffier texture that is preferred over there. Another advantage to these unbaked cheesecakes is since they don't required baking, there aren't the same concerns over baking for exactly the right time and with cracking tops. It's almost ridiculously simple to put together.

I also found some matcha powder that I needed to use up, so I decided to make this a green tea cheesecake. The trick with matcha is not to use too much, or else the flavor will become very bitter. I might have erred on the heavy-handed side, so in the recipe I've decreased the amount of matcha and increased the sugar. To also balance out the grassy notes of the matcha, I made the crust out of crushed chocolate wafers to give a dose of rich sweetness.

This cheesecake sets up fast and has a soft, pleasingly creamy mouthfeel – I might even pair it with some fruit for a light dessert – when's the last time you heard of cheesecake being light?

Look for another update later this week!

Greenteacheesecake3byanitachudessertfirst

Green Tea and Chocolate Cheesecake

makes (2) 5" round cheesecakes

1/2 cup chocolate wafer crumbs

2 teaspoons sugar

1 1/2 tablespoons unsalted butter, melted

5 ounces whipping cream

6 ounces cream cheese

1/3 cup sugar

3 1/2 ounces milk

3/4 teaspoon matcha powder

1 teaspoon powdered gelatin

Preheat oven to 325 degrees F. Butter the bottom of two 5" round springform pans. You could also use an 7" round springform pan.

Combine chocolate wafer crumbs, sugar, and melted butter in a medium bowl until well combined and crumbly. Press firmly into the bottom of the pans with your fingers.

Bake in oven for about 10 minutes. Let cool on a wire rack while you make the filling.

Whip the cream in a stand mixer with the whisk attachment until soft peaks form. Set cream aside.

In a clean mixer bowl, beat cream cheese until soft and creamy (do not overbeat and liquefy it). Add the sugar and beat to combine.

Heat the milk in a heatproof cup until almost hot (not boiling). Add in the matcha powder and whisk until combined and there are no lumps.

Bloom gelatin in about 2 tablespoons of water.

Add in the milk to the cream cheese and mix until combined.

Fold in the whipped cream gently with a rubber spatula until combined.

If the gelatin is solid, heat in microwave for 10 seconds at a time until liquid. Make sure it is liquid or it will not blend smoothly with the cheesecake.

Add the gelatin to the cheesecake mixture and fold until combined.

Pour the cheesecake mixture into prepared pans.

Refrigerate for at least an hour until set.

If you like, you can coat the sides in more chocolate crumbs after you unmold the cheesecakes.

Filed Under: Cakes, Recipes

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Comments

  1. 1

    Ria says

    Aug 3 at 12:04 am

    Beautiful cheesecake Anita! Loved the contrast!

    Reply
  2. 2

    Cecilia says

    Aug 3 at 12:37 am

    WOW! I always wondered how your “studio” and kitchen looked…Anita you are AMAZING on how you use your space and create such beautiful edible treats!! Definitely mise en place and clean as you go. I will stop whining now about lack of kitchen space.

    Reply
  3. 3

    Rosa says

    Aug 3 at 1:04 am

    What a beautiful and unique cheesecake! Perfect!

    Cheers,

    Rosa

    Reply
  4. 4

    peabody says

    Aug 3 at 1:23 am

    How exciting that your new book is coming out Anita!!!

    Reply
  5. 5

    Ramya Kiran says

    Aug 3 at 1:55 am

    Wow that looks delicious. Good job!

    Reply
  6. 6

    Verena says

    Aug 3 at 3:18 am

    Hee hee, I had a cheesecake last night as well. The local Starbucks has a two-layer green tea and tofu cheesecake which is light and mousse-like, with actual tofu chunks in it. Your version looks really yummy too … I’ve gotta try it some time.

    And good luck with your move and hope you’ll like the new place. 🙂

    Reply
  7. 7

    kat says

    Aug 3 at 3:38 am

    exciting! I hope the move goes smoothly!

    Reply
  8. 8

    monica says

    Aug 3 at 5:39 am

    congratulations anita!!! so excited for you and to get this book 🙂 the green tea cheesecake looks fantastic mmmmm

    Reply
  9. 9

    Jen Yu says

    Aug 3 at 6:28 am

    Yay!! Cannot wait to see pics of your new place! Congratulations on both the house and the new book coming out – you are a machine 🙂 Must get my hot little hands on the candy book too (I’m a sucker for cookbooks and field guides, so I am powerless to resist). Love this cheesecake recipe – anything matcha! Hoping I’ll get to see you in SF in Sept (Blogher Food 09, will you be there?) xxoo

    Reply
  10. 10

    Kat says

    Aug 3 at 6:34 am

    congrats on the new book!!

    Reply
  11. 11

    Dana McCauley says

    Aug 3 at 6:48 am

    Congrats on all your good news! Cheesecake is a wonderful way to celebrate.

    I’m on the fence about green tea desserts. Sometimes they hit me as fantastic and others, not so much. I think it has to do with the level of sweetness. If they are too sweet, the tea can be cloying. Do you know what I mean?

    Reply
  12. 12

    Valérie says

    Aug 3 at 6:51 am

    Good luck with your move, and congratulations on your new book! I have your Field Guide to Cookies and I find it so helpful!

    Cheesecake is one of my favourite desserts! This one looks particularly creamy, and I love the colour!

    Reply
  13. 13

    Laura says

    Aug 3 at 7:20 am

    Anita, good luck with the move! I can’t wait to see your new book, it sounds fantastic.

    I love macha, I should use it more often.

    Reply
  14. 14

    Connie says

    Aug 3 at 9:36 am

    Another “must make”. This looks absolutely gorgeous…I love the color too. So earthy and modern. Thank you!

    Reply
  15. 15

    Meaghan says

    Aug 3 at 9:44 am

    This looks delicious!
    I just bought a shiny new tin of matcha, and have been waiting to try a new green tea dessert. I like the idea of a lighter cheesecake, especially in summer. Thanks for sharing! ^^

    Reply
  16. 16

    Faith Kramer says

    Aug 3 at 10:44 am

    recipe looks wonderful. I look forward to trying it. good luck on the move and the book. My 18 yr old loves to make candy, so he just might be getting it as a present!

    Reply
  17. 17

    Renee says

    Aug 3 at 12:09 pm

    Yay! Candy Book! Good luck on your move. Where are you going to be?

    Reply
  18. 18

    Maybe says

    Aug 3 at 12:43 pm

    Lucky you ! I’d love to have a big and brand new kitchen… even if I would have the same problem : I can’t throw anything away for my kitchen ! PS : Nice cheesecake, matcha cream must taste really exceptional !

    Reply
  19. 19

    rose says

    Aug 3 at 1:12 pm

    Congratulations on the move! We moved into our new place 10 days ago – we are STILL trying to sort out the kitchen! This is the only time when having so many tools & utensils is a negative!

    Beautiful cheesecake 🙂

    Reply
  20. 20

    Thip says

    Aug 3 at 1:59 pm

    I’ve never thought about green tea cheesecake–this looks awesome with a nice color contrast.

    Reply
  21. 21

    Thip says

    Aug 3 at 2:03 pm

    Congratulations on the move and the book!!

    Reply
  22. 22

    Michele says

    Aug 3 at 10:11 pm

    This looks just fantastic!

    Reply
  23. 23

    Nicole says

    Aug 4 at 1:47 am

    wow these looks good! I normally don’t like no baked cheesecake, had a bad experience eating one, but with this gorgeous picture, I might just even try this.

    Congrats! on the new book coming out. I don’t even have the first one yet! hopefully they will be available here soon 😀

    Reply
  24. 24

    Lisa is Bossy says

    Aug 4 at 3:00 pm

    Um. Isn’t there a THIRD bit of “exciting news”? 😛 This looks delicious! Can’t wait to chat all about the new book tomorrow night!!!

    Reply
  25. 25

    Rituparna says

    Aug 4 at 11:20 pm

    Hello !

    This is most mouth watering and unique recipe of chocolate cheesecake i have come across. Considering that chocolate is my favorite I just love it. Perfect. But, I do need some help. mactcha powder is not somethg that is so easily available in India. Can I some how make it at home or is there a close substitute that I could use ?

    Reply
  26. 26

    BİR DUT MASALI - NuNu says

    Aug 6 at 12:55 am

    !!!!!!!!
    green tea cheesecake !!!
    wow supper. very nice.

    Reply
  27. 27

    Hannah_wolja says

    Aug 6 at 5:07 am

    Oh my god, thats looks so good!!!! I want this now…maybe with some Azuki Beans.

    Reply
  28. 28

    Jessica says

    Aug 6 at 2:47 pm

    This looks absolutely amazing! I recently made a cheesecake. As a religious drinker of green tea and consummate lover of desserts, I’ll be trying this one very soon! 🙂

    Reply
  29. 29

    Ash says

    Aug 8 at 3:31 pm

    Green tea cheese cake? Awesome!!!
    I’ve been wanting to bake with green tea and my friend you loves it wanted something different. This will be my choice!
    Thanks for sharing!!

    Reply
  30. 30

    Anita says

    Aug 11 at 8:09 pm

    Thanks all for the comments!

    Rituparna, if you don’t have matcha where you are, you can leave it out, and it will just be a regular cheesecake. I might add some vanilla to it for flavoring. You could also drop some fruit in before chilling it. Since you mentioned you liked chocolate, you could also mix in some melted chocolate, like an ounce or two, to the cream cheese to make a chocolate cheesecake.

    Reply
  31. 31

    Jayne says

    Aug 19 at 12:54 pm

    Very creative, and unique. I hope it was delicious!

    Reply
  32. 32

    Amanda says

    Aug 27 at 11:24 am

    Wow, this looks AMAZING!

    Reply
  33. 33

    joanh says

    Oct 5 at 11:14 pm

    congrats on the move! everytime i move (and it’s been a lot!) i am amazed how much stuff i have and how hard it is to throw away stuff i forgot i even had. sigh!

    Reply
  34. 34

    Rosemary says

    Feb 1 at 9:37 am

    Your blog and this cheesecake look incredible! May I please ask you which chocolate wafers you use and where you get your matcha green tea powder? I’m hosting an afternoon tea baby shower, and this is PERFECT! Aside from the gelatin for some of the vegetarians, though. =(

    Reply
  35. 35

    pastrygirl says

    Feb 4 at 3:40 pm

    Hi Rosemary,

    The chocolate wafers I get at the supermarket, I think they are Nabisco brand and come in a thin rectangular yellow box. If you can’t find them any crisp chocolate wafers (think Oreo texture) would work.

    As for the matcha, I got it at a Japanese supermarket, but some Asian markets or tea shops may carry it as well. Good luck!

    Reply
  36. 36

    Katherine says

    Mar 26 at 3:34 am

    I found this recipe through a google search and it looked fabulous, so I had to try it. I only had an 8″ springform pan however, so I adjusted the quantities, I think pretty much proportionally. The result is not nearly as pretty as yours though. It has set but is very wobbly, so much that I can’t see any way to remove it from the pan base… may just have to serve it from that. The mixture tasted great though, although I think I would have liked it even more matcha-ey.

    Reply
  37. 37

    Rosemary says

    May 6 at 7:00 am

    Thank you, Anita! Sorry it took me so long to thank you for your reply–it was hidden for some reason. Those cookies are Nabisco Famous Wafers, aren’t they? They are nowhere to be found here in New York, but I can order them (along with the matcha) on Amazon. Love your blog!

    Reply
  38. 38

    Valerie says

    Nov 28 at 2:02 am

    a egg-free cheesecake ? and matcha ? oh my i’m bookmarking this one and will certainly try it soon !!! thank you !

    Reply
  39. 39

    Mae says

    Dec 30 at 9:52 pm

    Just finished making the recipe and the cheesecake is chilling in the fridge right now for a New Year’s Eve party tomorrow. I’m praying that it will set! By the way how did you scatter the green tea powder on top for decoration? Would love to imitate! Thanks for the recipe, and happy new year!

    Reply
  40. 40

    pastrygirl says

    Jan 2 at 5:36 pm

    Hi Mae,

    I think I simply sifted the green tea powder over, making sure to keep it to one side. Hope the cheesecake turned out well!

    Reply
  41. 41

    Yan says

    Apr 20 at 4:43 pm

    I fell in love at this cake the moment i set my eye on the picture! Its beautiful! May I know why do you only sift the macha powder to one side? And also..can you elaborate a bit on how to coat the crumbs by the side of the cake? Will it stick after its chilled?

    Reply
    • 42

      Yan says

      Apr 21 at 4:17 am

      Oops..i mean why do you only sift it to only the side? Can we shift it on the whole cake?

      Reply
  42. 43

    Jennifer says

    May 29 at 10:41 am

    Found this through google search and I gotta say, this is pretty good! Made this for a friend’s birthday and everyone liked it. Although, the consistency seemed a little runny. Perhaps I’ll add more gelatin next time. Thanks for the recipe!

    Reply
  43. 44

    May says

    Oct 8 at 11:57 pm

    hey i just have a quick question to ask, do i have to bake this after everything is done? because it says “prepare pans” so im not sure if i have to bake it again or not. and for the bottom do i just have bake that then afterward i can just leave it on the rack? or i have to put it back into the pan? because on the picture they’re on the bottom of the cake…..sorry im not familiar with cakes 🙁

    Reply
  44. 45

    Julia says

    Jan 7 at 10:39 am

    Your cake looks really good. I can’t wait to give your recipe a try. Problem is, I only have a 9″ springform pan. I was just wondering how much do I need to add up?

    Reply
    • 46

      Anita says

      Jan 8 at 12:02 pm

      Hi Julia,

      If you can find an 8″ springform pan, it might be a closer equivalent to two 5″ round pans. I don’t know how high your pan is, so if you use a 9″ pan it could work, it’d just be a shallower cheesecake. You could try making 1 1/2 times the recipe, although there’d probably be some leftover batter – don’t overfill the pan!

      best,
      Anita

      Reply
  45. 47

    Winnie says

    Jul 20 at 11:29 pm

    Would it be possible to replace gelatin with something else? I am planning to try to make this cheesecake vegan style.

    Reply
    • 48

      Anita says

      Jul 24 at 11:34 pm

      Hi Winnie,

      I have read that agar agar can be used as a gelatin substitute, but as a warning I have not tried it with this recipe so I am not sure how it would turn out. Good luck!

      Reply
  46. 49

    Aaron says

    Apr 27 at 2:12 am

    Hi Anita,

    I have tried to make this matcha cheesecake but unfortunately I turned out very bad. The texture is very soft and I would say liquidy. Would you be able to help me?

    Reply
    • 50

      Anita says

      May 1 at 3:09 pm

      Hi Aaron,

      I’m sorry it didn’t turn out for you. You can e-mail me directly and perhaps we can figure out what went wrong. Thanks!

      Reply

Trackbacks

  1. Patagoniacs says:
    Aug 10 at 7:15 am

    Pastry girl !

    Totally by chance, I found this. A lot of nice pictures of nice pastries. They look just great and tasty, and I want to eat all of them. Though it’s hard to find the paradise for pastries in Mosocow, somehow,…

    Reply
  2. {Sweet San Francisco}: Paris Baguette Bakery - Dessert First says:
    Mar 24 at 11:27 pm

    […] Green Tea Cheesecake […]

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about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, daughter, and dog Max. More about pastrygirl

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