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Matcha White Chocolate Cheesecake Cake with a creamy topping and green tea flavor

Matcha White Chocolate Cheesecake Cake

A delightful dessert that combines creamy cheesecake, rich white chocolate, and a hint of earthy matcha, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz cream cheese, softened
  • 1 cup white chocolate chips, melted Melt using a double boiler or microwave.
  • 3/4 cup granulated sugar
  • 2 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 2 tablespoons matcha powder Use culinary-grade matcha.
For the Cake Layer
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a mixing bowl, beat together the softened cream cheese and melted white chocolate until smooth.
  3. Mix in the sugar, followed by the eggs, one at a time. Add in the vanilla and matcha powder, ensuring everything is well combined.
  4. Pour this mixture into your prepared springform pan and set aside.
Baking
  1. In another mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. Add the melted butter, milk, eggs, and vanilla extract. Mix until just combined to get a smooth batter.
  3. Gently pour this batter over the cheesecake layer.
  4. Bake for about 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let it cool for a few minutes before gently releasing the sides of the springform pan.
Chilling and Serving
  1. Allow the cake to cool completely before refrigerating for at least 4 hours—or overnight.
  2. Once chilled, cut into slices and garnish with fresh berries or whipped cream.

Notes

Store any leftovers tightly covered in the refrigerator for up to three days. This cake can be made ahead of time.