Matcha Japanese Cheesecake

Why You’ll Love This Recipe

Matcha Japanese Cheesecake is a light, airy, and uniquely flavorful twist on the traditional cheesecake. It combines the creamy, tangy richness of a classic cheesecake with the earthy, slightly sweet flavor of matcha green tea. This cheesecake is known for its light, soufflé-like texture, making it less dense than regular cheesecakes. The matcha adds a lovely green hue and a distinct flavor that is both refreshing and indulgent. With its fluffy texture and balance of sweetness and bitterness, this cheesecake offers a perfect dessert for any occasion, especially for those who enjoy the subtle elegance of matcha.

Ingredients

For the cake:

• 200g cream cheese, softened

• 50g unsalted butter, softened

• 100g white chocolate, chopped

• 120ml whole milk

• 1 tablespoon matcha powder (preferably high-quality)

• 4 large eggs, separated

• 100g granulated sugar, divided

• 1/4 teaspoon cream of tartar

• 80g all-purpose flour

• 20g cornstarch

• 1/4 teaspoon vanilla extract

• Pinch of salt

For the topping (optional):

• Powdered sugar, for dusting

• Extra matcha powder, for dusting

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

Directions

1. Prepare the pan:

   • Preheat the oven to 320°F (160°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper. You can also wrap the exterior of the pan with aluminum foil to prevent water from leaking in during the water bath.

2. Melt the cream cheese, butter, and white chocolate:

   • In a medium heatproof bowl, combine the cream cheese, butter, and chopped white chocolate. Gently melt over a double boiler or in the microwave, stirring occasionally until smooth. Once melted, remove from the heat.

   • Add the milk and matcha powder to the mixture and whisk until fully combined and smooth.

3. Prepare the egg yolk mixture:

   • In a separate bowl, whisk the egg yolks with half of the sugar (50g) until pale and slightly thickened. Add this to the cream cheese mixture and whisk to combine.

4. Combine the dry ingredients:

   • Sift together the flour, cornstarch, and salt. Gradually fold the sifted dry ingredients into the cream cheese mixture until smooth.

5. Whisk the egg whites:

   • In a clean bowl, beat the egg whites with cream of tartar until frothy. Gradually add the remaining sugar (50g) while continuing to beat until stiff peaks form.

6. Fold the mixtures together:

   • Gently fold the beaten egg whites into the matcha cream cheese mixture in three additions, being careful not to deflate the batter. The batter should remain light and airy.

7. Bake the cheesecake:

   • Pour the batter into the prepared cake pan and smooth the top.

   • Place the cake pan in a larger roasting pan and pour hot water into the outer pan to create a water bath. The water should come about halfway up the sides of the cake pan.

   • Bake for 50-60 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

   • After baking, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and cool to room temperature.

8. Chill and serve:

   • Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set and develop its flavor.

   • Before serving, dust with powdered sugar and extra matcha powder for an elegant finish.

Servings and Timing

• Servings: 8 slices

• Prep time: 20 minutes

• Cook time: 50-60 minutes

• Chilling time: 4+ hours

• Total time: 5 hours 30 minutes to overnight

Variations

• Add a fruit topping: Pair the matcha flavor with fresh fruit such as berries or citrus for a fresh contrast to the richness of the cheesecake.

• Matcha and red bean: Add a layer of sweetened red bean paste on top of the cheesecake before baking for a traditional Japanese twist.

• Chocolate matcha: Add a layer of melted chocolate between the matcha layers for a more indulgent version of the cake.

Storage/Reheating

Matcha Japanese Cheesecake should be stored in the refrigerator, tightly covered, for up to 4-5 days. It is best enjoyed chilled, but you can let it come to room temperature if preferred. This cheesecake should not be frozen as it will lose its delicate texture.

FAQs

Can I use a different type of matcha powder?

It’s best to use high-quality culinary-grade matcha powder for this recipe to ensure the best flavor and vibrant green color.

Is there a substitute for white chocolate?

If you prefer, you can substitute white chocolate with milk or dark chocolate, though the flavor and texture will differ. You can also try adding a bit more sugar to balance the bitterness of dark chocolate.

Can I make this cheesecake without a water bath?

While a water bath is recommended to ensure the cheesecake bakes evenly and remains moist, you can still bake it without one. Just be sure to keep an eye on the top of the cake to avoid cracking.

How do I know when the cheesecake is done?

The cheesecake should be lightly golden on top, and when you gently shake the pan, the center should jiggle slightly. It will firm up as it cools.

Can I make this cheesecake gluten-free?

Yes, you can use a gluten-free flour blend to replace the all-purpose flour for a gluten-free version of this cake.

Can I skip the egg yolk mixture?

The egg yolks help create the smooth and creamy texture of the cheesecake. Skipping them may result in a less creamy consistency.

What if my cheesecake cracks?

If the cheesecake cracks, it’s typically due to overbaking or a sudden temperature change. Allowing it to cool slowly in the oven and refrigerating it properly will help prevent this.

Can I use a different pan size?

You can use a larger or smaller pan, but this may affect the baking time. Make sure the batter is no more than halfway up the sides of the pan, and adjust the cooking time accordingly.

Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making ahead of time, and it often tastes even better after sitting overnight in the fridge.

Can I make this recipe without a springform pan?

Yes, you can use a regular cake pan, but make sure to line the pan with parchment paper for easy removal. Just be cautious when taking it out of the pan.

Conclusion

Matcha Japanese Cheesecake offers a delightful and elegant take on the classic cheesecake. With its airy texture, subtle matcha flavor, and creamy richness, it’s a dessert that will impress your guests and satisfy your sweet tooth. Whether you’re a fan of matcha or just looking for something new to try, this cheesecake is a perfect balance of delicate flavors and smooth textures. It’s a delicious treat for any occasion, and its lightness makes it feel less indulgent, so you can enjoy it guilt-free!

Matcha Japanese Cheesecake

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Matcha Japanese Cheesecake is a light, airy twist on traditional cheesecake, combining creamy richness with the earthy, slightly sweet flavor of matcha. Known for its soufflé-like texture, it’s a refreshing and indulgent dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 5 hours 30 minutes to overnight
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

1. For the cake:
   200g cream cheese, softened
   
   50g unsalted butter, softened
   
   100g white chocolate, chopped
   
   120ml whole milk
   
   1 tablespoon matcha powder (preferably high-quality)
   
   4 large eggs, separated
   
   100g granulated sugar, divided
   
   1/4 teaspoon cream of tartar
   
   80g all-purpose flour
   
   20g cornstarch
   
   1/4 teaspoon vanilla extract
   
   Pinch of salt
   
   For the topping (optional):
   Powdered sugar, for dusting
   
   Extra matcha powder, for dusting

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Instructions

Prepare the pan: Preheat the oven to 320°F (160°C). Grease and line an 8-inch round cake pan with parchment paper, and wrap the exterior with aluminum foil to prevent water leakage during the water bath.

1. Melt the cream cheese, butter, and white chocolate: Melt the cream cheese, butter, and chopped white chocolate over a double boiler or in the microwave. Stir in milk and matcha powder until smooth.
2. Prepare the egg yolk mixture: Whisk egg yolks and half of the sugar (50g) until pale and thickened. Add to the cream cheese mixture and whisk until fully combined.
3. Combine the dry ingredients: Sift together flour, cornstarch, and salt, then fold into the cream cheese mixture until smooth.
4. Whisk the egg whites: Beat egg whites with cream of tartar until frothy. Gradually add the remaining sugar (50g) and continue beating until stiff peaks form.
5. Fold the mixtures together: Gently fold the egg whites into the matcha mixture in three additions, being careful not to deflate the batter.
6. Bake the cheesecake: Pour the batter into the prepared pan, smooth the top. Place the pan in a larger roasting pan and pour hot water into the outer pan to create a water bath. Bake for 50-60 minutes, or until the top is golden and a toothpick comes out clean.
7. Cool and chill: Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Then refrigerate for at least 4 hours or overnight to set.
8. Serve: Before serving, dust with powdered sugar and matcha powder for an elegant finish.

Notes

1. For the best flavor, use high-quality culinary-grade matcha powder.
2. The water bath ensures even baking and a smooth texture.
3. Store the cheesecake in the fridge, tightly covered, for up to 5 days.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 23g
• Sodium: 95mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 90mg