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READY IN ABOUT 1¾ hrs

Green Tea Cheesecake

Read Reviews (14)

"This is a creamy and simple cheesecake with the addition of green tea powder to give it a taste of the Orient! Green tea powder can be found at Asian grocery stores and online. I like to add fresh blackberries and raspberries on top of it!" — SARAHMURRAY

Ingredients Edit and Save

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Original recipe makes 1 - 9 inch cheesecake Change Servings

2 (8 ounce) containers fat-free cream cheese, softened
2 eggs, beaten
3/4 cup white sugar

1 tablespoon green tea powder
2 teaspoons vanilla extract
1 (9 inch) prepared graham cracker pie crust

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.
Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

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PREP 15 mins
COOK 25 mins
READY IN 1 hr 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 20, 2008

Oh man, absolutely delicious. One of the best uses for Matcha (powdered green tea) that I've ever seen. I did everything the recipe called for, mixed everything by hand, and added raspberry filling on top after it cooled. Notes: - Probably needed more than an hour to cool. I was in no hurry so I let it cool for about 4 hours after making it, so I don't know for sure. But it didn't look firm enough after just an hour. - Raspberry and Green Tea combination is delicious! Also prevents any naysayers from turning it down on the green color alone. - Would probably use a different crust next time. Graham cracker texture was wrong and was generally too sweet for the filling. Maybe shortbread like the other reviewer, but will have to experiment. In general, HIGHLY RECOMMEND! Wonderfully delectable!

—Sam

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Most Helpful Critical Review

Mar 09, 2009

I am torn between giving this recipe 2 stars or 3 stars. The flavor was alright, but the consistency was horrible. I did follow the recipe exactly and it just did not work out. I doubt that I will attempt this recipe again, but I did love the idea.

—BroncosFan

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20 Ratings

Apr 16, 2009

This was really easy and has a nice subtle green tea flavor. I like the idea of this but prefer my cheesecake on the drier side. The fat-free cream cheese gives this a rubbery texture. So if I did this again I would just adapt it to my favorite cheesecake recipe. I used splenda, and did not like the after-taste of it. I used a shortbread crust. The recipe suggest chilling for one hour but it needs much more time than that to chill up. Green tea varies by color and strength depending on the quality of it. And the older it is, the weaker it gets.

—CRAZY4SUSHI

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Aug 02, 2010

Absolutely fabulous. I just about died when I saw this recipe. Being the matcha addict that I am, I quadrupled the amount of green tea powder. Like another reviewer, I used a hand mixer on low to avoid a rubbery texture. I also suggest refrigerating for a few hours (as long as you can keep away!) because warm cheesecake is no good. Otherwise, perfect taste, perfect texture and consistency ... the only thing I'm sad about is how much weight I'll be gaining scarfing out on this cheesecake!

—monkeymoogle

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Jan 26, 2009

Increased the amount of matcha to 3.5 tbsp and thought this was perfect (I wanted a more than subtle taste) - could really taste the green tea without it being overpowering. Regarding the "rubbery" top comment from another reviewer: I used a hand mixer at low to medium speed for all steps and fat-free cream cheese and the texture was absolutely fine. I thought the graham cracker crust worked for this recipe and the raspberries are a MUST!

—rhinocerosred

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Nov 03, 2008

It was good, not too sweet and as said by another reviewer the cake had a subtle matcha flavour.

—qsti

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Jul 02, 2008

very tasty. I made it for my sister's birthday. I used splenda and fat free cream cheese, and I topped it with berries. My family was raving about it.

—ameemom

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Jan 17, 2009

After it was baked and refrigerated, the top looked rubbery -- it felt that way, too. I was really excited to try this recipe. It's very simple, and that's a good thing :) I agree with using a shortbread crust (the one on this site is really good!). The taste of the filling was kind of off, and the rubbery top functioned as a... "membrane?!" The top "membrane/skin" kind of held the inside filling in, which was... interesting. I did add some raspberries as suggested to mask the strange rubbery look and taste (as I had almost-powder green tea, it was a little bitter and unsmooth). But despite that, I was still grossed out. I really thought this recipe had potential. I want to try it again and get it RIGHT, but I would have to BUY the powder and not attempt to grind up the leaves (as suggested in another recipe). I would try again if I don't mind risking more ingredients, though! Thanks for the recipe, even though I might not use fat free cream cheese as written, because that might be what caused the rubbery top!

—strawbificial

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Nutrition

Calories
197 kcal
10%

Carbohydrates
27.9 g
9%

Cholesterol
38 mg
13%

Fat
6.3 g
10%

Fiber
0.3 g
1%

Protein
7.3 g
15%

Sodium
329 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Green Tea Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 197
Calories from Fat: 57

% Daily Value *
Total Fat 6.3g 10 %
** Saturated Fat 1.6g 8 %
** Cholesterol 38mg 13 %
Sodium 329mg 13 %
** Potassium 91mg 3 %
Total Carbohydrates 27.9g 9 %
** Dietary Fiber 0.3g 1 %
Protein 7.3g 15 %
** Sugars 20.4g
** Vitamin A 11 %
Vitamin C < 1 %
Calcium 10 %
Iron 7 %
** Thiamin 4 %
Niacin 13 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.