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Matcha Japanese Cheesecake Recipe

Matcha Japanese Cheesecake Recipe
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★★★★★

4.7 from 17 reviews

This light and fluffy Matcha Japanese Cheesecake combines the smooth creaminess of classic Japanese cheesecake with the unique, earthy flavor of ceremonial-grade matcha powder. Its delicate texture is achieved by careful folding of whipped egg whites into a creamy batter, making it an irresistible treat that’s both visually stunning and delicious.

Ingredients

Scale

Egg Whites

  • 6 egg whites 🥚
  • 1/4 tsp (1.23 g) cream of tartar (or vinegar or lemon juice)
  • 1/4 cup (50.22 g) fine sugar

Egg Yolks and Cream Mixture

  • 6 egg yolks 🥚
  • 8 oz cream cheese (1 bar), softened
  • 1/4 cup (56.72 g) butter
  • 1/2 cup (125 ml) milk
  • 1/4 cup (50.22 g) fine sugar

Dry Ingredients

  • 2 tbsp (25.6 g) corn starch
  • 1/4 cup (31.29 g) all purpose flour (substitute with rice flour or mochiko for gluten-free)

Flavoring

  • 1 tbsp (12.8 g) matcha powder mixed into a paste with 3 tbsp water or milk
  • Optional: Vanilla extract or powder or lemon juice for extra flavor

Instructions

  1. Prepare Ingredients and Pans: Gather all ingredients. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper, covering the rims and bottoms. Preheat your oven to 325-340°F depending on your oven. Prepare a bain-marie by filling a baking dish with about 1/2 inch of water.
  2. Make Cream Cheese Mixture: Over low heat in a pot, combine cream cheese, butter, and 1/4 cup sugar. Stir continuously until smooth and creamy. Remove from heat and mix in egg yolks thoroughly.
  3. Add Starches and Matcha: Stir in corn starch and flour into the creamy mixture. Mix matcha powder paste into the batter, then add milk and optional vanilla or lemon juice. Mix until smooth and uniform.
  4. Whip Egg Whites: Using a mixer, beat egg whites at medium speed until foamy. Add the cream of tartar, then gradually add 1/4 cup sugar as egg whites become glossy and form soft peaks. Continue whipping until stiff peaks form (about 8-12 minutes) by gradually increasing speed.
  5. Fold Egg Whites into Batter: Gently fold a large scoop of whipped egg whites into the cake batter using a hand whisk to lighten it. Repeat this two more times. Then carefully fold the remaining egg whites into the batter, maintaining a smooth, creamy, lava-like consistency that will pour slowly.
  6. Fill Pans and Bake: Pour the batter into prepared pans up to the rims and smooth the tops. Place pans inside the bain-marie. Bake for 25 minutes at 325-340°F until the cake rises. If it does not rise, check oven temperature and batter technique.
  7. Lower Oven Temperature and Continue Baking: After initial 25 minutes, open oven door for 10 seconds then reduce temperature to 245-265°F. Continue baking for another 45 minutes.
  8. Cool and Serve: Turn off oven, leave cake inside for 10 minutes. Remove with oven mitts, invert the cake to reveal its jiggle. Optionally dust with powdered sugar and matcha powder. Serve and enjoy the light, airy texture and delicate matcha flavor.

Notes

  • Use ceremonial-grade matcha for best flavor; culinary grade is more affordable but less vibrant.
  • Ensure egg whites are whipped to stiff peaks for the characteristic fluffy texture.
  • Be gentle when folding batter to retain air and avoid deflating.
  • Substitute all-purpose flour with rice flour or mochiko to make a gluten-free version.
  • Adjust oven temperature slightly based on your oven’s heat distribution and calibration.
  • Adding vanilla extract or lemon juice is optional but enhances overall flavor complexity.
  • Use a water bath (bain-marie) to maintain moist baking environment and prevent cracking.

Nutrition

Keywords: Matcha cheesecake, Japanese cheesecake, fluffy cheesecake, matcha dessert, gluten-free dessert

Find it online: https://flavorsbymaya.com/matcha-japanese-cheesecake-recipe/