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.
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
Instructions
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Preheat & Prepare the Pan: Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper.
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Make the Cream Cheese Mixture: In a double boiler, melt cream cheese, butter, and milk together until smooth. Let it cool slightly.
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Mix the Egg Yolk Base: Whisk egg yolks and granulated sugar until pale and fluffy. Add vanilla extract and matcha powder. Mix until smooth.
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Combine with Cream Cheese: Gradually add the cream cheese mixture to the egg yolk mixture and mix well.
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Sift in Dry Ingredients: Sift in cake flour, cornstarch, and salt. Fold gently.
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Whisk the Egg Whites: Whisk egg whites until stiff peaks form.
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Fold the Egg Whites into the Batter: Gently fold whipped egg whites into the batter.
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Bake: Pour batter into the pan, tapping gently to remove air bubbles. Bake for 60-70 minutes until golden.
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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.
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Serve & Enjoy: Slice and serve chilled for the best texture.
Notes
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For a Matcha Swirl, add extra matcha paste or powder into the batter for a marble effect.
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You can top the cheesecake with fresh berries or drizzle with honey for extra sweetness.
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For a vegan version, use plant-based cream cheese and vegan butter.
