This Japanese Matcha Cheesecake is a delicate and airy dessert, featuring a light and fluffy texture with the earthy, slightly sweet flavor of matcha green tea. This cheesecake is a fusion of traditional Japanese cotton-soft cheesecake and classic Western-style cheesecake, making it both creamy and cloud-like. Perfectly balanced in sweetness, it's ideal for tea lovers and those who enjoy light, elegant desserts.
Serves 8-10
For the Cheesecake Base
5 oz cream cheese (softened)
3 tbsp unsalted butter
½ cup whole milk
½ cup cake flour (or sifted all-purpose flour)
1 tbsp cornstarch
2 tbsp matcha powder (plus extra for dusting)
4 large eggs (separated)
⅓ cup granulated sugar
½ tsp vanilla extract
1 tsp lemon juice (optional, for brightness)
For Garnish
Extra matcha powder (for dusting)
Fresh berries (strawberries, blueberries, or raspberries)
A sprig of mint (for elegance)
Prepare the Cheesecake Batter
1
- Preheat oven to 325°F (160°C). Grease and line a 6-inch or 7-inch round cake pan with parchment paper.
- In a heatproof bowl over a double boiler, melt the cream cheese, butter, and milk, stirring until smooth.
- Sift in cake flour, cornstarch, and matcha powder, then whisk gently until fully combined.
- Add egg yolks, vanilla extract, and lemon juice, mixing until smooth.
- Strain the batter through a fine-mesh sieve for a silky consistency.
Make the Meringue
2
- In a separate clean bowl, beat egg whites and salt with an electric mixer until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, and continue whipping until stiff peaks form.
Fold the Meringue into the Batter
3
- Gently fold ⅓ of the meringue into the matcha batter using a spatula.
- Repeat with the remaining meringue, folding gently to keep the batter airy and light.
Bake the Cheesecake
4
- Pour the batter into the prepared cake pan.
- Place the pan into a larger baking dish and fill the dish with hot water (for a water bath).
- Bake for 60-70 minutes or until the cake is set but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside for 10 minutes with the door slightly open to prevent collapsing.
Cool and Serve
5
- Let the cheesecake cool completely, then refrigerate for at least 3 hours (or overnight for best results).
- Dust the top with matcha powder and garnish with fresh berries and mint.
- Slice and enjoy with a warm cup of green tea!
Pro Tips
6
- For an ultra-fluffy cheesecake, be gentle when folding the meringue.
- For a deeper matcha flavor, add an extra teaspoon of matcha powder.
- For a sweeter cheesecake, increase sugar by 1-2 tablespoons.
CategoryCheesecake, Desserts
Ingredients
Serves 8-10
For the Cheesecake Base
5 oz cream cheese (softened)
3 tbsp unsalted butter
½ cup whole milk
½ cup cake flour (or sifted all-purpose flour)
1 tbsp cornstarch
2 tbsp matcha powder (plus extra for dusting)
4 large eggs (separated)
⅓ cup granulated sugar
½ tsp vanilla extract
1 tsp lemon juice (optional, for brightness)
For Garnish
Extra matcha powder (for dusting)
Fresh berries (strawberries, blueberries, or raspberries)
A sprig of mint (for elegance)
Directions
Prepare the Cheesecake Batter
1
- Preheat oven to 325°F (160°C). Grease and line a 6-inch or 7-inch round cake pan with parchment paper.
- In a heatproof bowl over a double boiler, melt the cream cheese, butter, and milk, stirring until smooth.
- Sift in cake flour, cornstarch, and matcha powder, then whisk gently until fully combined.
- Add egg yolks, vanilla extract, and lemon juice, mixing until smooth.
- Strain the batter through a fine-mesh sieve for a silky consistency.
Make the Meringue
2
- In a separate clean bowl, beat egg whites and salt with an electric mixer until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, and continue whipping until stiff peaks form.
Fold the Meringue into the Batter
3
- Gently fold ⅓ of the meringue into the matcha batter using a spatula.
- Repeat with the remaining meringue, folding gently to keep the batter airy and light.
Bake the Cheesecake
4
- Pour the batter into the prepared cake pan.
- Place the pan into a larger baking dish and fill the dish with hot water (for a water bath).
- Bake for 60-70 minutes or until the cake is set but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside for 10 minutes with the door slightly open to prevent collapsing.
Cool and Serve
5
- Let the cheesecake cool completely, then refrigerate for at least 3 hours (or overnight for best results).
- Dust the top with matcha powder and garnish with fresh berries and mint.
- Slice and enjoy with a warm cup of green tea!
Pro Tips
6
- For an ultra-fluffy cheesecake, be gentle when folding the meringue.
- For a deeper matcha flavor, add an extra teaspoon of matcha powder.
- For a sweeter cheesecake, increase sugar by 1-2 tablespoons.
Notes
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