Pin it
Indulge in the delicate balance of creamy cheesecake with the distinct earthiness of matcha green tea. This Japanese-style cheesecake offers a cloud-like texture that melts in your mouth while delivering subtle sweetness and gorgeous green color.
My first attempt at this cheesecake happened after visiting a Japanese bakery. The unique texture captivated me, leading to countless test batches until achieving this perfect recipe.
Ingredients Selection:
- Cream cheese: Philadelphia brand, room temperature for smoothest results
- Matcha powder: Ceremonial grade only, vibrant green color
- Cake flour: Creates tender, delicate crumb
- Eggs: Fresh, room temperature for best volume
- Butter: Unsalted, European-style preferred
- Whole milk: Full-fat for richness
Step By Step Instructions:
- Getting Started:
- Heat oven to 320°F. Line 8-inch springform pan with parchment, including sides. Create water bath by placing larger pan filled with hot water on bottom rack.
- Matcha Mixture Preparation:
- Whisk matcha powder with 2 tablespoons hot water until completely smooth, no lumps remain. Set aside to cool while preparing other ingredients.
- Cheese Base Creation:
- In double boiler or bowl over simmering water, melt cream cheese, butter, milk until completely smooth. Remove from heat, cool 5 minutes. Mixture should be warm, not hot.
- Batter Development:
- Whisk egg yolks with sugar until pale yellow and ribbony, about 3 minutes. Fold in cooled cheese mixture and matcha paste. Sift flour, cornstarch, salt directly over batter, fold gently until just combined.
- Meringue Making:
- In clean, dry bowl, whip egg whites until foamy. Gradually add remaining sugar, whip until stiff peaks form and whites look glossy. Fold into matcha batter in three additions.
- Baking Process:
- Pour into prepared pan, tap gently to remove air bubbles. Place in preheated oven with water bath. Bake 60-70 minutes until top is set but jiggles slightly.
Pin it
The matcha's earthy flavor paired with creamy cheesecake creates an unforgettable dessert. My Japanese friends say it reminds them of home.
Texture and Temperature Control
Watch cheesecake closely during last 15 minutes. Surface should be set but center should still have slight wobble. Turn off oven, crack door open 1 inch, let cool 1 hour inside.
Perfect Presentation
After cooling in oven, refrigerate minimum 4 hours or overnight. Run warm knife around edges before removing from pan. Dust fresh matcha powder over top just before serving.
Serving Suggestions
Cut slices with warm knife, wiping blade between cuts. Serve with fresh berries or whipped cream. Traditional accompaniment is hot green tea.
Storage Success
Keep refrigerated up to 3 days in airtight container. Can freeze individual slices wrapped well in plastic and foil for up to 1 month.
Seasonal Adaptations
Summer calls for fresh fruit toppings, while winter pairs beautifully with candied ginger and citrus.
Pin it
After mastering this recipe, I've found Japanese cheesecake brings elegance to any occasion. The delicate balance of matcha and cream cheese creates a dessert that's both sophisticated and comforting.
Frequently Asked Questions
- → Why did my cheesecake crack?
- Cracks often occur from sudden temperature changes. Cool slowly in the oven with door ajar.
- → Can I use culinary grade matcha?
- Use high-quality ceremonial grade matcha for best flavor and color.
- → Why did my cheesecake deflate?
- Gentle folding of egg whites and slow cooling are essential to maintain height.
- → Can I make this without matcha?
- Yes, omit matcha for classic Japanese cheesecake, no other adjustments needed.
- → How long does it keep?
- Store in refrigerator for up to 3 days. Best eaten within 24 hours.