Japanese Matcha Cheesecake

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

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

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

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

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

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

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.

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