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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.

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)

Instructions

  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.

Notes

Use cake flour for a light and airy texture. If unavailable, all-purpose flour can be used but may make the cheesecake denser.

For a smoother texture, ensure the matcha is finely sifted before adding it to the batter.

If you prefer a firmer cheesecake, refrigerate it for a few hours before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/original-matcha-japanese-cheesecake-a-deliciously-light-twist-on-a-classic/