Name: Original Matcha Japanese Cheesecake (Soufflé-Style)
Prep time: 25 min
Cook time: PT-491981H3M12S
Total time: PT-491981H3M12S
Cuisine: Japanese
Ingredients: 200g (7 oz) cream cheese, softened; 50g (¼ cup) unsalted butter; 100ml (⅓ cup + 1 tbsp) whole milk; 60g (½ cup) cake flour (or all-purpose flour sifted with 1 tbsp cornstarch); 15g (2 tbsp) matcha green tea powder (culinary grade); 1 tbsp cornstarch; Pinch of salt; 5 large eggs, separated; 100g (½ cup) granulated sugar; 1 tsp lemon juice (or ¼ tsp cream of tartar)

This Original Matcha Japanese Cheesecake is a dreamy, cloud-like dessert that brings together the earthy richness of matcha and the creamy elegance of soufflé-style cheesecake. With its jiggly texture, subtle sweetness, and vibrant green hue, I love serving this cake when I want something unique yet comforting. It’s light, airy, and just melts in the mouth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream Cheese Base:

200g (7 oz) cream cheese, softened

50g (¼ cup) unsalted butter

100ml (⅓ cup + 1 tbsp) whole milk

Dry Ingredients:

60g (½ cup) cake flour (or all-purpose flour sifted with 1 tbsp cornstarch)

15g (2 tbsp) matcha green tea powder (culinary grade)

1 tbsp cornstarch

Pinch of salt

Egg Mixture:

5 large eggs, separated

100g (½ cup) granulated sugar

1 tsp lemon juice (or ¼ tsp cream of tartar)

Directions

Prep:
I start by preheating the oven to 320°F (160°C) and preparing an 8-inch round cake pan by greasing and lining it. If I’m using a springform pan, I wrap it in foil to prevent water leakage during the water bath.

Make the Cream Cheese Mixture:
Over a double boiler or on low heat, I melt the cream cheese, butter, and milk, stirring until smooth. Once combined, I remove it from the heat and let it cool slightly.

Sift Dry Ingredients & Combine:
I sift the flour, matcha powder, cornstarch, and salt into the warm cream cheese mixture and mix gently. Then I add egg yolks one at a time, stirring until smooth.

Make the Meringue:
In a clean bowl, I beat the egg whites and lemon juice until foamy. I gradually add sugar and beat until I get soft-to-medium peaks that curl at the tip.

Fold Meringue Into Batter:
To lighten the batter, I first fold in one-third of the meringue. Then I gently fold in the rest in two additions using a spatula, making sure not to deflate the mixture.

Bake in Water Bath:
I pour the batter into the prepared pan and tap it to release any big air bubbles. The pan goes into a larger tray filled halfway with hot water. I bake it at 320°F (160°C) for 25 minutes, then lower the oven to 280°F (140°C) and continue baking for another 45–50 minutes.

Cool Gradually:
When done, I turn off the oven and let the cake sit inside with the door slightly open for 15–20 minutes. Then I take it out and let it cool completely in the pan.

Servings and timing

Servings: 8–10 slices

Prep Time: 25 minutes

Cook Time: 70–75 minutes

Cooling Time: 1 hour

Total Time: About 2.5 hours

Variations

Chocolate Matcha Cheesecake: I add 2 tablespoons of white chocolate to the cream cheese base for a sweeter variation.

Citrus Twist: Sometimes I use yuzu or orange zest instead of lemon juice in the meringue for a brighter flavor.

Mini Cheesecakes: I bake the batter in cupcake molds using the same water bath technique for cute, individual portions.

Vanilla Version: I skip the matcha and add vanilla extract for a classic soufflé-style cheesecake.

Storage/Reheating

I keep the cheesecake stored in an airtight container in the refrigerator for up to 3–4 days. It tastes best chilled, but if I want to enjoy it slightly warm, I let it sit at room temperature for 10–15 minutes. I don’t recommend reheating in the microwave as it can alter the texture.

FAQs

How do I prevent cracks in my Japanese cheesecake?

I make sure not to overbeat the meringue, and I always bake it in a water bath. Gradual cooling in the oven with the door ajar also helps avoid sudden shrinkage and cracking.

Can I use all-purpose flour instead of cake flour?

Yes, I sift all-purpose flour with a bit of cornstarch to mimic the softness of cake flour. It gives a tender, fluffy crumb that works beautifully in this recipe.

Why is my cheesecake dense and not fluffy?

It’s likely the meringue was over- or under-beaten, or folded too aggressively into the batter. I fold gently in J-motions to keep the air bubbles intact for that soufflé-like rise.

Can I make this cheesecake ahead of time?

Absolutely. I often make it the night before and let it chill overnight. The texture actually improves after a few hours in the fridge.

What kind of matcha should I use?

I use culinary-grade matcha for baking. It’s more affordable than ceremonial grade and still offers vibrant color and great flavor for desserts.

Conclusion

This Original Matcha Japanese Cheesecake is my go-to recipe when I want to impress with something light, elegant, and packed with unique flavor. I love how the earthy bitterness of matcha balances the creamy sweetness. With the right technique and a little patience, I always end up with a soft, bouncy cake that’s a joy to slice and serve.

📖 Recipe: