Matcha cheesecake is not subtle, and you should not want it to be. The black sesame crust is what makes this worth making: toasted seeds ground into the cracker crumbs, pressed firm, baked until deep brown. The filling layers matcha and plain batter for a marbled effect that looks deliberate without being fussy. Almond extract in the base is an opinionated choice, but it works with the earthy matcha in a way vanilla alone does not.
How to Make Matcha Black Sesame Cheesecake
The crust needs to be dark
Bake it until it’s deeply golden, not just set. A pale crust under a dense cheesecake tastes soggy and soft. Fifteen to eighteen minutes at 350°F should do it. Let it cool fully before adding the filling.
Room temperature everything
Cold cream cheese lumps. Cold eggs shock the batter. Pull everything from the fridge an hour before you start mixing. This is the one step that separates a smooth cheesecake from a grainy one. 
Matcha Black Sesame Cheesecake
- Total Time: 80 minutes
- Yield: Serves 12 1x
- Diet: Omnivore, Gluten-Free
Description
Layers of rich matcha and black sesame cheesecake offer a unique flavor combination. A beautiful dessert for any occasion.
Ingredients
- 1 1/4 cups (296 ml) Digestives or animal crackers or ginger cookies, in crumbs
- 4 tbsp butter, melted
- 3 tbsp toasted black sesame seeds
- 3 tbsp granulated sugar
- pinch of salt
- 24 ounces (680 g) cream cheese
- 5/6 cups (148 ml) sour cream
- 3 eggs, room temperature
- 1 tsp vanilla
- 1 tsp almond extract
- 3 tbsp all-purpose flour
- 1 1/4 cups (296 ml) granulated sugar
- 4 tbsp matcha powder (plus more for dusting the top)
- 1/2 tbsp ground/minced ginger
- 3/4 cups (177 ml) black sesame powder
Instructions
- Preheat oven to 350°F (177°C).
- Spray or butter a 10-inch springform cake pan generously; line the bottom with parchment paper.
- Process all ingredients except butter in a food processor, slowly drizzling in the butter until combined.
- Press the mixture into the bottom and slightly up the sides of the pan, using the bottom of a glass to press evenly.
- Bake for 15-18 minutes, until deeply golden.
- Let cool completely.
- Wrap the bottom of the pan with 4 layers of foil.
- Beat cream cheese on medium speed with an electric mixer for a couple of minutes.
- Scrape down the bowl.
- Add sugar and flour; reduce mixer speed to low.
- Add sour cream and extracts; mix until combined.
- Add eggs one at a time, mixing until combined.
- Divide the batter evenly.
- Stir black sesame seeds into one half; stir green tea powder and ginger into the other half.
- Chill both mixtures for 20 minutes.
- Scrape the black sesame filling into the pan.
- Spread the green tea batter over the black sesame filling.
- Smooth the top with a spatula.
- Set the cake pan in a larger roasting pan.
- Place the roasting pan on a rack in the oven.
- Pour boiling water into the roasting pan, about 1-1.5 inches up the side of the pan.
- Bake for 30-35 minutes, or until the center is slightly wobbly.
- Turn off the oven and leave the door slightly ajar for 40 minutes.
- Remove and refrigerate for at least 4 hours or overnight.
- Sift green tea powder or powdered sugar over the top.
- Optionally, drizzle with melted white chocolate or garnish with fresh raspberries or strawberries.
Notes
- To prevent cracking, ensure the cream cheese and eggs are at room temperature before mixing. Cold ingredients can lead to a less smooth texture.
- For a stronger matcha flavor, use ceremonial grade matcha powder. Adjust the amount to your preference.
- Leftover cheesecake can be stored, covered, in the refrigerator for up to 5 days. The flavor will deepen slightly over time.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50
- Sodium: 150
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 55
- Fiber: 3
- Protein: 6
- Cholesterol: 100
Frequently Asked Questions
Where can I find black sesame powder?
Most Asian grocery stores carry it, often near the baking or tea aisle. You can also grind toasted black sesame seeds in a spice grinder until fine, though store-bought powder is more consistent.
Can I use graham crackers instead of digestive biscuits for the crust?
Yes. Graham crackers work well and are easier to find in the US. The flavor is slightly sweeter, so you may want to reduce the sugar in the crust by a tablespoon.
Why does the cheesecake need a water bath?
The water bath provides gentle, even heat that prevents the edges from cooking faster than the center. This reduces cracking and gives you a smooth, creamy texture throughout.
