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Zesty Lemon-Matcha Cheesecake with Pistachio Crust

by Linda
written by Linda
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This Zesty Lemon-Matcha Cheesecake offers a delightful balance of flavors with a creamy, refreshing filling and an irresistible pistachio crust. The matcha adds a beautiful green hue and earthy notes, while the vibrant lemon zest brightens the dessert, making it a perfect finish to any meal.

The nutty pistachio crust provides a satisfying crunch that complements the smooth cheesecake. This dessert is not only visually stunning but also light and refreshing, ideal for spring gatherings or as a unique treat for any occasion.

Zesty Lemon-Matcha Cheesecake with Pistachio Crust

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 350 calories 22g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 1/2 cups pistachio nuts, finely ground
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons matcha powder

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine the finely ground pistachios, 1/4 cup sugar, and melted butter until well mixed.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool.
  4. In a large bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy.
  5. Add the flour, eggs, sour cream, lemon juice, lemon zest, and matcha powder. Mix until just combined, avoiding overmixing.
  6. Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
  7. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center slightly jiggles.
  8. Turn off the oven and leave the cheesecake in the oven for an additional hour to cool gradually. Then, refrigerate for at least 4 hours or overnight before serving.

Notes

Tip: Make sure all ingredients are at room temperature for a smooth filling.

For a gluten-free option, substitute the graham cracker crumbs with gluten-free cookie crumbs. If you want to enhance the matcha flavor, consider adding a teaspoon of matcha powder to the filling. Leftover cheesecake can be stored in the fridge for up to five days; just make sure to cover it tightly to maintain its freshness.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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