Name: Original Matcha Japanese Cheesecake: A Deliciously Light Twist on a Classic
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: For the Batter:; 1 cup (225 g) cream cheese; 1/4 cup (55 g) butter; 5 egg yolks; 1/4 cup (50 g) granulated sugar; 1/4 cup (30 g) cake flour; 2 tablespoons (about 16 g) cornstarch; 1/2 teaspoon baking powder; 1 teaspoon vanilla extract; 1 teaspoon lemon or yuzu juice; 1/2 cup (120 g) milk; 1 to 2 teaspoons culinary matcha; For the Stiff Peaks Meringue:; 5 egg whites (room temperature); 1/2 teaspoon cream of tartar; 1/4 cup (50 g) granulated sugar; For the Toppings:; 1 tablespoon confectioners’ sugar (optional); Matcha for dusting the top of the cake; Optional fruits (e.g., strawberries, blueberries)

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Why You’ll Love This Recipe

This cheesecake is perfect for anyone looking for a lighter, fluffier dessert with a unique flavor. The airy texture comes from the meringue that’s folded into the matcha batter, giving the cake a melt-in-your-mouth consistency. The addition of matcha not only gives the cheesecake a beautiful green hue but also imparts a mild earthy flavor that complements the richness of the cream cheese. It’s an elegant dessert that’s sure to impress at any gathering or special occasion.

Ingredients

For the Batter:

1 cup (225 g) cream cheese
1/4 cup (55 g) butter
5 egg yolks
1/4 cup (50 g) granulated sugar
1/4 cup (30 g) cake flour
2 tablespoons (about 16 g) cornstarch
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon or yuzu juice
1/2 cup (120 g) milk
1 to 2 teaspoons culinary matcha

For the Stiff Peaks Meringue:

5 egg whites (room temperature)
1/2 teaspoon cream of tartar
1/4 cup (50 g) granulated sugar

For the Toppings:

1 tablespoon confectioners’ sugar (optional)
Matcha for dusting the top of the cake
Optional fruits (e.g., strawberries, blueberries)

Directions

1. Make the Batter:

In a pot over low heat, combine the cream cheese and butter until smooth and creamy.
Remove from heat and whisk in the sugar, egg yolks, cake flour, cornstarch, baking powder, vanilla extract, lemon or yuzu juice, matcha, and milk.
Whisk until fully incorporated and smooth. Set aside.

2. Prepare the Meringue:

In a separate bowl, beat the egg whites until frothy.
Gradually add cream of tartar and sugar, continuing to beat until stiff peaks form.

3. Combine the Batter and Meringue:

Gently fold a portion of the meringue into the matcha batter to lighten it.
Gradually fold in the rest of the meringue until fully combined.

4. Bake the Cheesecake:

Pour the batter into a prepared pan. Tap the pan gently to release any air bubbles.
Place the pan in a larger baking dish and add hot water around the cheesecake pan to create a water bath.
Bake at 320°F (160°C) for 18 minutes, then reduce the temperature to 285°F (140°C) and bake for an additional 50–60 minutes until golden.

5. Cool the Cake:

Turn off the oven and leave the door slightly ajar for 20 minutes.
Remove the cheesecake and flip it onto a plate to remove the parchment paper.
Flip it again onto a serving plate.

6. Garnish and Serve:

Dust with powdered sugar and matcha.
Garnish with fresh fruits like strawberries or blueberries if desired.
Serve warm or refrigerate for a firmer texture.

Servings and Timing

Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes
Servings: 8 servings (1 slice per serving)

Storage and Reheating

Store the cheesecake in an airtight container in the fridge for up to 3 days. The cheesecake can also be frozen for up to 2 weeks. To reheat, bring it to room temperature before serving or enjoy it chilled for a firmer texture.

FAQs

1. Can I use a different type of flour?

Cake flour is ideal for this recipe as it gives the cheesecake a soft, airy texture. If you don’t have cake flour, you can use all-purpose flour, but the texture may be slightly denser.

2. Can I make this cheesecake without matcha?

Yes, you can make this cheesecake without matcha for a classic Japanese cheesecake. Simply omit the matcha powder and follow the rest of the instructions.

3. Can I make this cheesecake in advance?

Yes, this cheesecake can be made ahead of time. In fact, it often tastes better after a day in the fridge, allowing the flavors to meld together.

4. Can I add flavors to the batter?

Yes! You can experiment with adding other flavors to the batter, such as a little citrus zest (lemon or orange) or even a few drops of almond extract for a different flavor profile.

5. Can I use dairy-free ingredients for this recipe?

Yes, you can substitute dairy-free cream cheese, plant-based butter, and dairy-free milk to make this recipe dairy-free.

6. Can I make the meringue without cream of tartar?

While cream of tartar helps stabilize the meringue, you can omit it if necessary. Just be sure to beat the egg whites to stiff peaks slowly and carefully.

7. How do I prevent the cheesecake from cracking?

To prevent cracks, avoid opening the oven door during baking, especially in the last stages. The water bath also helps maintain a gentle, even heat, reducing the likelihood of cracks.

8. Can I top this cheesecake with other fruit?

Yes! While strawberries and blueberries are great options, you can also try topping the cheesecake with tropical fruits like mango, kiwi, or even a citrus compote.

9. Can I bake this in a different pan size?

Yes, you can use a larger or smaller pan. Just be sure to adjust the baking time accordingly. A smaller pan may require less time, and a larger pan may require a bit more.

10. Can I serve this cheesecake cold?

Yes, this cheesecake can be served cold. Many people prefer it chilled for a firmer texture, especially when sliced neatly for serving.

Conclusion

Original Matcha Japanese Cheesecake is a beautiful and delicious dessert that blends the creamy richness of traditional cheesecake with the earthy, vibrant flavor of matcha. Its light, airy texture makes it a refreshing treat, and the subtle matcha flavor adds an elegant twist. Whether you’re a fan of matcha or cheesecake (or both!), this dessert is sure to impress and leave everyone wanting more.

Original Matcha Japanese Cheesecake: A Deliciously Light Twist on a Classic

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Original Matcha Japanese Cheesecake combines the rich, creamy texture of traditional cheesecake with the earthy, vibrant flavor of matcha. Known for its light, airy texture, it’s a fluffy and soft treat that melts in your mouth, making it a delightful twist on a classic dessert.

Author: Amy
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings (1 slice per serving)
Category: Dessert
Method: Baking
Cuisine: Japanese
Diet: Vegetarian

Instructions

Make the Batter: In a pot over low heat, combine the cream cheese and butter until smooth and creamy. Remove from heat and whisk in the sugar, egg yolks, cake flour, cornstarch, baking powder, vanilla extract, lemon or yuzu juice, matcha, and milk. Whisk until fully incorporated and smooth. Set aside.
Prepare the Meringue: In a separate bowl, beat the egg whites until frothy. Gradually add cream of tartar and sugar, continuing to beat until stiff peaks form.
Combine the Batter and Meringue: Gently fold a portion of the meringue into the matcha batter to lighten it. Gradually fold in the rest of the meringue until fully combined.
Bake the Cheesecake: Pour the batter into a prepared pan. Tap the pan gently to release any air bubbles. Place the pan in a larger baking dish and add hot water around the cheesecake pan to create a water bath. Bake at 320°F (160°C) for 18 minutes, then reduce the temperature to 285°F (140°C) and bake for an additional 50–60 minutes until golden.
Cool the Cake: Turn off the oven and leave the door slightly ajar for 20 minutes. Remove the cheesecake and flip it onto a plate to remove the parchment paper. Flip it again onto a serving plate.
Garnish and Serve: Dust with powdered sugar and matcha. Garnish with fresh fruits like strawberries or blueberries if desired. Serve warm or refrigerate for a firmer texture.