This Matcha Japanese Cheesecake is a delicate balance of creamy, fluffy cheesecake paired with the earthy and vibrant flavor of high-quality matcha. With its light and airy texture, this cheesecake is an indulgent yet refreshing treat perfect for matcha lovers or anyone looking to try a twist on the traditional cheesecake.

Why You’ll Love This Recipe

• Fluffy & Light – This cheesecake is lighter and fluffier than traditional cheesecakes, making it perfect for a guilt-free indulgence.
• Vibrant Matcha Flavor – The addition of high-quality matcha powder gives the cheesecake a unique, earthy flavor that pairs wonderfully with the creamy base.
• Japanese-Inspired – A classic dessert inspired by Japanese baking traditions, offering a fresh twist on traditional cheesecakes.
• Perfect for Matcha Fans – If you love green tea, this cake will be your new favorite!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 200g cream cheese, softened
• 60g unsalted butter
• 100ml whole milk
• 6 large eggs, separated
• 100g granulated sugar
• 1 teaspoon vanilla extract
• 70g cake flour
• 30g cornstarch
• 1/4 teaspoon salt
• 2 tablespoons high-quality matcha powder

Directions

1. Preheat & Prepare the Pan

Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch (20cm) round cake pan with parchment paper to ensure easy removal after baking.

2. Make the Cream Cheese Mixture

In a double boiler, melt the cream cheese, butter, and milk together until smooth. Let the mixture cool slightly before using it in the next steps.

3. Mix the Egg Yolk Base

In a separate bowl, whisk the egg yolks with granulated sugar until the mixture is pale and fluffy. Add the vanilla extract and matcha powder, mixing until smooth and well-combined.

4. Combine with Cream Cheese

Gradually add the cream cheese mixture to the egg yolk mixture, stirring well to combine. This will create a rich and smooth batter.

5. Sift in the Dry Ingredients

Sift in the cake flour, cornstarch, and salt. Fold gently until the ingredients are just combined, being careful not to deflate the mixture.

6. Whisk the Egg Whites

In a clean bowl, whisk the egg whites until stiff peaks form. This will give the cheesecake its light and fluffy texture.

7. Fold the Egg Whites into the Batter

Carefully fold the whipped egg whites into the batter, making sure to maintain a light and airy texture. Do this gently to avoid deflating the mixture.

8. Bake

Pour the batter into the prepared pan. Tap gently to remove any air bubbles. Bake for 60-70 minutes or until the cake is golden and set. The center should be slightly wobbly but firm to the touch.

9. Cool and Refrigerate

Once baked, cool the cake in the oven with the door slightly ajar for 10 minutes. Then, transfer it to the fridge and let it chill for a few hours or overnight before serving.

10. Serve & Enjoy

Once cooled, remove the cheesecake from the pan and slice into pieces. Serve chilled for the perfect texture and flavor.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Calories: 210 kcal per slice
• Servings: 10 servings

Variations

• Matcha Swirl – Add an extra layer of matcha paste or powder swirled into the batter for a more vibrant, marble effect.
• Add Toppings – Serve with fresh berries like raspberries or strawberries, or a drizzle of honey for added sweetness.
• Vegan Option – Try a plant-based cream cheese and vegan butter for a dairy-free version.

Storage & Reheating

• Storage: Keep the cheesecake in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze the cheesecake for up to 2 months. Just let it thaw in the fridge before serving.
• Reheating: It’s best served cold, so no need to reheat.

FAQs

Can I use any other type of flour instead of cake flour?

If you don’t have cake flour, you can substitute with all-purpose flour, but the texture may be slightly denser.

Can I use a different sweetener instead of granulated sugar?

Yes, you can use granulated stevia or any other preferred sugar substitute for a lower-calorie option.

Can I skip the whipped egg whites?

The egg whites are crucial for creating the light, fluffy texture of the cheesecake. Skipping them may result in a denser cake.

Conclusion

This Matcha Japanese Cheesecake is the perfect dessert for matcha lovers who want to enjoy a light, fluffy, and flavorful cake with a refreshing green tea twist. It’s the ideal combination of creamy cheesecake and earthy matcha, perfect for any occasion. Give it a try and impress your friends and family with this beautiful and delicious treat!

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