Matcha Japanese Cheesecake Recipe

If you are looking to indulge in a light yet decadently flavorful dessert, this Matcha Japanese Cheesecake Recipe will quickly become your new favorite. Combining the delicate fluffiness of a Japanese cheesecake with the earthy, vibrant notes of matcha green tea, this cake offers a unique taste experience that is as visually stunning as it is delicious. It’s perfect for those moments when you want something that feels special but doesn’t weigh you down — the creamy texture paired with the subtle bitterness of matcha is pure magic in every bite.

Ingredients You’ll Need

Gathering the right ingredients is half the fun and guarantees your Matcha Japanese Cheesecake Recipe will turn out perfect. Each component plays a crucial role in achieving the cheesecake’s signature airy texture, rich creaminess, and captivating green hue.

• 6 egg whites 🥚: Whipped to stiff peaks, they provide the light, fluffy base that makes this cheesecake so unique.
• 1/4 tsp cream of tartar: Helps stabilize the egg whites, making your meringue silky and firm.
• 1/4 cup fine sugar (plus another 1/4 cup): Sweetens the batter while also helping in creating a glossy meringue.
• 6 egg yolks 🥚: Adds richness and binds the ingredients for that smooth cheesecake texture.
• 8 oz cream cheese: The star of the show that brings tanginess and creamy depth.
• 1/4 cup butter: Adds lusciousness and moistness for an irresistible mouthfeel.
• 1/2 cup milk: Balances the batter for a silky, pourable batter.
• 2 tbsp cornstarch: The magic ingredient that keeps the cheesecake tender yet structured.
• 1/4 cup all-purpose flour: If you want gluten-free, substitute with rice flour or Mochiko to keep the cake light and soft.
• 1 tbsp matcha powder mixed with 3 tbsp water or milk: Infuses the batter with gorgeous green color and that earthy, aromatic matcha flavor.
• Optional flavorings: A splash of vanilla extract or a touch of lemon juice can elevate the overall taste beautifully.

How to Make Matcha Japanese Cheesecake Recipe

Step 1: Prepare Your Equipment and Preheat the Oven

First things first, line your cake pans with parchment paper. Whether you choose two 6-inch pans or a single 8-inch pan, make sure the bottom and sides are thoroughly lined to prevent sticking. Preheat your oven to between 325 and 340°F, adjusting slightly based on how your oven bakes. Also, set up a bain-marie by filling a larger baking dish with about half an inch of water—this gentle steam environment ensures the cheesecake cooks evenly and stays moist.

Step 2: Make the Cream Cheese Mixture

Over low heat, gently melt the cream cheese, butter, and 1/4 cup sugar together in a pot, stirring until it’s smooth and velvety. Once combined, remove from heat and whisk in the egg yolks one at a time, creating a smooth, creamy mixture. Next, sift in cornstarch and flour and mix thoroughly. Now, add your matcha paste made by blending matcha powder with water or milk, then tuck in the milk and optional vanilla or lemon juice. This blend is where the vibrant color and signature matcha flavor start to shine.

Step 3: Whip the Egg Whites

Using a mixer, beat the egg whites on medium speed until foamy, then add the cream of tartar to stabilize the meringue. Gradually increase the speed and slowly sift in the remaining 1/4 cup of sugar, whipping until you achieve stiff peaks—this can take around 8 to 12 minutes. The key here is patience: the stiffer and glossier your meringue, the lighter and airier your finished cake will be.

Step 4: Combine Batter and Meringue

Scoop a generous portion of the egg whites and gently fold it into the cream cheese mixture with a hand whisk. This first mix loosens the batter, making it easier to incorporate the rest without deflating the meringue. Repeat twice more with the remaining whites, folding delicately to keep as much air in the batter as possible. Your final mixture should pour slowly and have a smooth, creamy texture that looks almost like lava flowing.

Step 5: Bake the Cheesecake

Pour the batter evenly into the prepared pans and smooth the surface. Bake at 325 to 340°F for 25 minutes initially. You should see your cake begin to rise with a gentle dome forming on top. After 25 minutes, briefly open the oven door and reduce the heat to 245 to 265°F. Bake for an additional 45 minutes for that perfect jiggle and softness inside. When done, turn off the oven and let the cake cool inside for 10 minutes to prevent sudden temperature shocks.

Step 6: Cool and Enjoy

Remove the cheesecake carefully from the oven using mitts, then flip it over for that classic wobble that will put a smile on your face. Allow it to cool completely before slicing. For an elegant touch, dust with powdered sugar and a sprinkle of matcha powder just before serving.

How to Serve Matcha Japanese Cheesecake Recipe

Garnishes

This cheesecake is a visual treat on its own, but a dusting of powdered sugar combined with a light sprinkle of matcha powder adds an extra layer of finesse and a subtle bitterness that balances the sweetness. You can also top with fresh berries or a dollop of whipped cream for contrast in flavor and texture.

Side Dishes

If you want to complement the delicate flavors, serve this with a side of sweet red bean paste or some fresh fruit like sliced strawberries or kiwi. Green tea ice cream or a chilled cup of matcha latte are also fantastic companions that stay on theme and elevate your dessert experience.

Creative Ways to Present

Try serving individual portions in small glass jars for a cute, portable treat, or make mini cheesecakes in muffin tins for party trays. For a playful twist, drizzle a little white chocolate sauce infused with matcha on top before setting. The elegance and uniqueness of this Matcha Japanese Cheesecake Recipe provide endless possibilities for presentation.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Matcha Japanese Cheesecake tightly with plastic wrap or store in an airtight container and keep in the refrigerator. It will stay fresh for up to 3 days, maintaining its moist texture and vibrant flavor.

Freezing

You can freeze this cheesecake for longer storage. Wrap it well in plastic wrap and then in foil to avoid freezer burn. When ready to enjoy, thaw overnight in the refrigerator. While the texture may soften slightly after freezing, it remains delicious and retains that divine matcha flavor.

Reheating

This cheesecake is best served chilled but if you prefer it a little warm, pop a slice in the microwave for 10 to 15 seconds. Be careful not to overheat it as that can affect its delicate texture. Alternatively, let it sit at room temperature for 10-15 minutes before serving to bring out the flavors beautifully.

FAQs

What is the difference between a Matcha Japanese Cheesecake and a traditional cheesecake?

Matcha Japanese Cheesecake is much lighter, fluffier, and less dense than traditional cheesecakes. It incorporates whipped egg whites and a bain-marie baking method, resulting in a souffle-like texture with a subtle matcha flavor, whereas traditional cheesecake is creamier and richer.

Can I use regular flour instead of rice flour?

Yes, all-purpose flour works perfectly in this recipe. But if you want to make a gluten-free version, swapping it for rice flour or Mochiko is a great way to keep the light, tender crumb that’s characteristic of a Japanese cheesecake.

How do I know when the cheesecake is done baking?

The cheesecake should have risen and show a slight jiggle in the center when gently shaken. The edges will be set and lightly golden. Baking at two different temperatures, as described, helps achieve that perfect balance of a firm outer structure and a soft, creamy interior.

Can I substitute matcha powder for something else?

While matcha powder is essential for the signature green color and unique flavor in this recipe, you could experiment with other green tea powders. However, the taste and color will vary, and the classic Matcha Japanese Cheesecake experience might be compromised.

Is this recipe suitable for beginners?

Absolutely! Although it involves whipping egg whites and folding batter, the instructions are straightforward. Just take your time with each step, especially beating the egg whites until stiff peaks form, and you’ll be rewarded with a bakery-worthy cheesecake right at home.

Final Thoughts

There is something truly special about this Matcha Japanese Cheesecake Recipe that keeps me coming back for more. The balance of light fluffiness paired with that vibrant matcha taste creates a dessert that feels both indulgent and refreshing at the same time. If you want to impress your friends or treat yourself to a slice of heaven, this cheesecake is definitely worth making. Trust me, once you try it, it will become one of your cherished recipes too!

Print