Original Matcha Japanese Cheesecake

Why You’ll Love This Recipe

This Matcha Japanese Cheesecake is a delightful balance of flavor and texture. The matcha provides a distinct, earthy taste, while the cake’s airy, fluffy texture sets it apart from traditional, dense cheesecakes. It’s light enough to be enjoyed as a refreshing treat, yet indulgent with its rich, creamy flavor.

Ingredients

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

• 200g cream cheese, softened

• 60g unsalted butter

• 100ml whole milk

• 6 large eggs, separated

• 100g granulated sugar

• 1 teaspoon vanilla extract

• 70g cake flour

• 30g cornstarch

• 1/4 teaspoon salt

• 2 tablespoons high-quality matcha powder

Directions

1. Preheat & Prepare the Pan: Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper.

2. Make the Cream Cheese Mixture: In a double boiler, melt cream cheese, butter, and milk together until smooth. Let it cool slightly.

3. Mix the Egg Yolk Base: Whisk egg yolks and granulated sugar until pale and fluffy. Add vanilla extract and matcha powder. Mix until smooth.

4. Combine with Cream Cheese: Gradually add the cream cheese mixture to the egg yolk mixture and mix well.

5. Sift in Dry Ingredients: Sift in cake flour, cornstarch, and salt. Fold gently.

6. Whisk the Egg Whites: Whisk egg whites until stiff peaks form.

7. Fold the Egg Whites into the Batter: Gently fold whipped egg whites into the batter.

8. Bake: Pour batter into the pan, tapping gently to remove air bubbles. Bake for 60-70 minutes until golden.

9. Cool and Refrigerate: Let the cake cool in the oven with the door ajar for 10 minutes, then chill in the fridge for a few hours or overnight.

10. Serve & Enjoy: Slice and serve chilled for the best texture.

Servings and Timing

• Prep Time: 20 minutes

• Cooking Time: 70 minutes

• Total Time: 1 hour 30 minutes

• Servings: 10 servings

Variations

• Matcha Swirl: Add extra matcha paste or powder swirled into the batter for a marble effect.

• Add Toppings: Top with fresh berries or a drizzle of honey for extra sweetness.

• Vegan Option: Use plant-based cream cheese and vegan butter for a dairy-free version.

Storage & Reheating

• Storage: Keep in an airtight container in the fridge for up to 5 days.

• Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.

• Reheating: This cheesecake is best served cold, so there’s no need to reheat.

FAQs

Can I use any other type of flour instead of cake flour?

If you don’t have cake flour, you can substitute it with all-purpose flour, though the texture may be slightly denser.

Can I use a different sweetener instead of granulated sugar?

Yes, you can use a sugar substitute like stevia for a lower-calorie version.

Can I skip the whipped egg whites?

The whipped egg whites are essential for the light, fluffy texture. Skipping them will result in a denser cheesecake.

Can I use a different type of matcha powder?

It’s recommended to use high-quality matcha powder to achieve the best flavor and vibrant color.

How long does the cheesecake need to chill?

The cheesecake should chill for at least a few hours, or ideally overnight, to set properly.

Can I make this cheesecake ahead of time?

Yes, it’s ideal to make the cheesecake a day before serving to allow it to fully chill and set.

Can I use a different type of pan?

An 8-inch round cake pan is recommended, but other similar-sized pans may work as long as they are deep enough to allow for the fluffy texture.

Can I serve this with whipped cream?

Absolutely! A dollop of whipped cream pairs beautifully with this light cheesecake.

Can I add chocolate to the cheesecake?

For a unique twist, you could add a layer of chocolate ganache or cocoa powder into the batter.

How do I ensure the cheesecake doesn’t crack?

Bake at a low temperature and avoid opening the oven door during the process to prevent cracks in the surface.

Conclusion

This Matcha Japanese Cheesecake is a light and indulgent treat, offering a unique blend of creamy cheesecake and earthy matcha flavor. It’s perfect for those who love matcha or are looking for a twist on the classic cheesecake. Whether for a special occasion or a simple dessert, this recipe is sure to impress.

Original Matcha Japanese Cheesecake

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• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

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Description

This Original Matcha Japanese Cheesecake combines the rich, creamy texture of traditional cheesecake with the vibrant, earthy flavor of matcha. Its light and airy texture make it a unique dessert option, perfect for matcha lovers or anyone seeking a lighter cheesecake experience. Ideal for special occasions or a refreshing treat.

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Ingredients

200g cream cheese, softened

60g unsalted butter

100ml whole milk

6 large eggs, separated

100g granulated sugar

1 teaspoon vanilla extract

70g cake flour

30g cornstarch

1/4 teaspoon salt

2 tablespoons high-quality matcha powder

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Instructions

1. Preheat & Prepare the Pan: Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper.

2. Make the Cream Cheese Mixture: In a double boiler, melt cream cheese, butter, and milk together until smooth. Let it cool slightly.

3. Mix the Egg Yolk Base: Whisk egg yolks and granulated sugar until pale and fluffy. Add vanilla extract and matcha powder. Mix until smooth.

4. Combine with Cream Cheese: Gradually add the cream cheese mixture to the egg yolk mixture and mix well.

5. Sift in Dry Ingredients: Sift in cake flour, cornstarch, and salt. Fold gently.

6. Whisk the Egg Whites: Whisk egg whites until stiff peaks form.

7. Fold the Egg Whites into the Batter: Gently fold whipped egg whites into the batter.

8. Bake: Pour batter into the pan, tapping gently to remove air bubbles. Bake for 60-70 minutes until golden.

9. Cool and Refrigerate: Let the cake cool in the oven with the door ajar for 10 minutes, then chill in the fridge for a few hours or overnight.

10. Serve & Enjoy: Slice and serve chilled for the best texture.

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Notes

• For a Matcha Swirl, add extra matcha paste or powder into the batter for a marble effect.

• You can top the cheesecake with fresh berries or drizzle with honey for extra sweetness.

• For a vegan version, use plant-based cream cheese and vegan butter.