Description
This Original Matcha Japanese Cheesecake combines the delicate flavors of creamy cheesecake with the earthy, vibrant notes of culinary matcha. Light, fluffy, and softly jiggly, this cake is baked in a water bath to achieve its signature smooth texture and is perfect served warm or chilled with optional toppings like confectioners’ sugar, fresh fruit, or chocolate syrup.
Ingredients
Scale
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 powder
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 (optional)
- 1 tablespoon confectioners’ sugar
- Matcha powder for dusting
- Fresh fruits such as strawberries and blueberries
- Chocolate syrup
Instructions
- Make the batter: In a pot over low heat, stir together the cream cheese and butter until smooth and creamy. Remove from heat. Whisk in the sugar and egg yolks until well combined. Add the cake flour, cornstarch, baking powder, vanilla extract, lemon or yuzu juice, matcha powder, and milk. Whisk until fully incorporated, scraping down the sides as needed. Set aside.
- Make stiff peaks meringue: Beat the egg whites at medium speed. Gradually increase speed to medium-high and then high, allowing 2–3 minutes at each speed. When foam appears, add cream of tartar. As egg whites turn white and foamy, slowly add sugar. Continue beating until firm, glossy stiff peaks form.
- Combine batter and meringue: Add one-fifth of the meringue to the batter and gently whisk to combine. Repeat this two more times. Next, fold in the remaining meringue gently until the mixture is smooth, creamy, and free of white streaks. Pour into the prepared pan, tap to release air bubbles, and smooth the top.
- Bake the cake: Place the cake pan inside a larger baking dish. Carefully pour hot water into the outer baking dish to a depth of about 1.5 inches. Bake at 320°F (160°C) for 18 minutes until the cake rises slightly. Briefly open the oven door for about 10 seconds, then reduce temperature to 285°F (140°C) and continue baking for 50–60 minutes until golden and cooked through.
- Cool the cake: Turn off the oven, leave the door ajar, and let the cake sit inside for 20 minutes. Remove from the oven; the cake will deflate slightly. To unmold, invert the cake onto a plate, peel off parchment paper, then flip again onto a serving dish or lift it out using the parchment collar.
- Add toppings and serve: Dust the top with confectioners’ sugar and matcha powder if desired. Add fresh fruits such as strawberries and blueberries or drizzle with chocolate syrup for extra flavor. Serve warm and jiggly for a soft texture or chill overnight for a firmer consistency.
Notes
- Use room temperature eggs to ensure better volume when whipping meringue.
- Adjust matcha powder quantity for desired intensity of green tea flavor.
- Baking in a water bath prevents cracking and creates the cheesecake’s creamy texture.
- Allow the cake to cool gradually in the oven to prevent sudden temperature changes that can cause shrinking or cracking.
- Chilling the cake overnight gives a denser texture preferred by some, while serving warm offers a delicate, jiggle texture.
- Optional toppings like fresh fruit or chocolate syrup add complementary flavors but can be omitted for a pure matcha experience.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking (water bath)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: matcha cheesecake, Japanese cheesecake, green tea cheesecake, fluffy cheesecake, water bath cheesecake, Japanese dessert, matcha dessert
