Description
This Original Matcha Japanese Cheesecake is a light, airy, soufflé-style dessert with the earthy richness of matcha and the creamy elegance of cheesecake. Baked in a water bath for a smooth, jiggly texture, it’s a delightful fusion of flavor and texture that melts in the mouth.
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)
Instructions
- Preheat oven to 320°F (160°C). Grease and line an 8-inch round cake pan. If using a springform pan, wrap it in foil to prevent water leakage.
- Over a double boiler or on low heat, melt the cream cheese, butter, and milk, stirring until smooth. Remove from heat and let cool slightly.
- Sift the flour, matcha powder, cornstarch, and salt into the warm cream cheese mixture and mix gently. Add egg yolks one at a time, stirring until smooth.
- In a clean bowl, beat the egg whites and lemon juice until foamy. Gradually add sugar and beat until soft-to-medium peaks form.
- Fold one-third of the meringue into the batter to lighten it. Gently fold in the remaining meringue in two additions, being careful not to deflate the mixture.
- Pour batter into the prepared pan and tap to release large air bubbles. Place the pan into a larger tray filled halfway with hot water.
- Bake at 320°F (160°C) for 25 minutes. Then reduce oven temperature to 280°F (140°C) and bake for another 45–50 minutes.
- Turn off the oven and let the cake cool inside with the door slightly open for 15–20 minutes. Remove and let cool completely in the pan.
Notes
Use culinary-grade matcha for the best color and flavor.
Don’t overbeat or underbeat the meringue—aim for soft-to-medium peaks.
Bake in a water bath to ensure even, gentle heat and prevent cracks.
Cool the cheesecake gradually to avoid sudden shrinkage or collapse.
Store in the fridge in an airtight container for up to 3–4 days.
- Prep Time: 25 minutes
- Cook Time: 70–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
