Food, Recipes

Baked Matcha Cheesecake


For the base:

  • 500g digestive biscuits
  • 160g butter, softened

For the baked filling:

  • 1kg cream cheese
  • 3 free-range eggs
  • 100g white chocolate, melted
  • 15g -20g Matcha (according to taste)
  • 50g caster sugar

For the top layer filling:

  • 3 cups sour cream
  • 6 tbsp icing sugar
  • 100g roasted pistachios, roughly chopped


Preheat the oven to 160°C.

For the base, blend the biscuits together in a food processor to make fine crumbs. Mix with the softened butter and pat the mixture tightly on the base and up the sides of a 30cm Signature Buffet Casserole. Add more butter if the base is too crumbly. Place in the fridge until ready to bake.

For the baked filling, beat the cream cheese until soft in an electric mixer before beating in the remaining ingredients to combine. Spoon the filling over the biscuit base. This is the first layer so it should come halfway up the sides of the casserole. Smooth over and bake for 20 – 30 minutes until just set but still slightly wobbly, as it will continue to cook as it cools. Once cool, cover and place in the fridge overnight.

Before serving, make the final no-bake layer by combining the sour cream with the icing sugar until smooth, adding more sugar to taste. Carefully spread this over the baked matcha layer and smooth over with a Le Creuset Silicone Spatula. Sprinkle with chopped pistachios and a light sprinkle of matcha.