Matcha Cheesecake with Blueberry Swirl
Emma Rodriguez
Matcha Cheesecake
Creamy matcha cheesecake with vibrant blueberry swirl. A stunning dessert that's earthy, sweet, and absolutely irresistible.
Nutrition (per serving)
This Matcha Cheesecake with Blueberry Swirl is a beautiful marriage of Japanese and Western dessert traditions. The earthy, slightly bitter notes of premium matcha powder create a sophisticated backdrop for the rich, creamy cheesecake filling, while the tart-sweet blueberry swirl adds gorgeous colour and bright flavour throughout. It's the kind of dessert that looks impressive enough for a dinner party but is surprisingly straightforward to make at home.
The key to success here is using high-quality matcha powder and not overbaking the cheesecake—you want that gorgeous creamy centre with just a slight wobble when you gently shake the pan. The blueberry swirl isn't just for looks; those pops of berry flavour cut through the richness beautifully. This showstopper will have everyone asking for your recipe.
Ingredients
- Graham cracker crumbs:1.5 cups
- Melted butter:4 tbsp
- Granulated sugar:2 tbsp
- Cream cheese, softened:32 oz
- Granulated sugar:1 cup
- Matcha powder:3 tbsp
- Eggs:3 pieces
- Sour cream:½ cup
- Vanilla extract:1 tsp
- Fresh blueberries:1 cup
- Cornstarch:1 tbsp
Instructions
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Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty foil, ensuring the sides are well sealed to prevent water from seeping in.
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In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the bottom of the prepared pan. Bake for 8 minutes until lightly golden. Remove and let cool slightly.
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Beat softened cream cheese and 1 cup sugar together in a large bowl for 2-3 minutes until smooth and fluffy. Sift the matcha powder and gently fold it into the cream cheese mixture until fully combined and no lumps remain.
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Add eggs one at a time, beating on low speed after each addition just until combined. Fold in sour cream and vanilla extract gently until just combined—don't overmix.
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In a small bowl, toss blueberries with cornstarch to coat. Pour half the cheesecake batter over the cooled crust. Scatter half the blueberries over the batter, then pour the remaining batter on top. Scatter remaining blueberries on the surface and gently swirl with a knife to create a marbled effect.
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Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 50-55 minutes until the edges are set but the centre still has a slight wobble when gently shaken.
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Turn off the oven, crack the door open about 4 inches, and let the cheesecake sit in the cooling oven for 1 hour. This gradual cooling prevents cracks from forming.
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Remove from oven and let cool completely at room temperature for another hour. Refrigerate for at least 6 hours, preferably overnight, before serving.
Tips & Notes
- Use a high-quality matcha powder—culinary grade works beautifully and has a fresher flavour than lower-quality powders.
- Don't skip the water bath. It ensures even, gentle cooking and prevents your cheesecake from cracking or developing a dry texture.
- Let the cheesecake cool slowly and rest completely before slicing. Run a thin knife under hot water and wipe between cuts for clean slices.
- You can make this up to 2 days ahead, making it perfect for entertaining. Just keep it covered in the fridge until ready to serve.
