Matcha Japanese Cheesecake: A Light and Fluffy Dessert with a Green Tea Twist
There are desserts that comfort you, and then there are desserts that surprise you. The first time you slice into a matcha Japanese cheesecake, you’ll realize it does both. The texture is unlike the dense cheesecakes you’re used to—it’s airy, almost like a cloud, but still creamy enough to feel indulgent. Add the earthy, slightly bitter flavor of matcha, and you have a dessert that feels both refreshing and luxurious. If you’ve ever wanted a show-stopping centerpiece that doesn’t weigh you down after dinner, this cheesecake might become your new favorite.
What Is Matcha Japanese Cheesecake?
If you’re familiar with traditional New York–style cheesecake, imagine the opposite in texture. A matcha Japanese cheesecake is often called a “soufflé cheesecake” because of its light, jiggly structure. Instead of packing in richness, it leans on whipped egg whites folded into the batter, creating that signature airy bounce.
The addition of matcha powder takes this cheesecake beyond just texture. Matcha adds a subtle earthy sweetness and a beautiful green hue. Depending on the grade of matcha you choose, you might get a bright, grassy flavor or a deeper, more complex umami note. The balance between the mellow cream cheese and the bold matcha makes every bite feel unique.
While you’ll find variations like Basque burnt matcha cheesecake or no-bake matcha versions, the soufflé style is the one most people crave because of its combination of lightness and creaminess.
Ingredients & Key Techniques for the Best Results
Essential Ingredients
To make this cheesecake at home, you’ll need:
- 6 oz cream cheese, softened
- 2 oz unsalted butter
- 3 oz milk
- 6 large eggs, separated
- ½ cup granulated sugar
- ¾ cup cake flour
- 2 tbsp cornstarch
- 1 tbsp high-quality matcha powder
- 1 tsp vanilla extract
- ½ tsp cream of tartar (optional, for stabilizing egg whites)
Choosing Your Matcha
Matcha quality makes a big difference here. Culinary grade works fine, but if you want a vibrant green color and smoother taste, splurge on ceremonial grade. The brighter the powder, the more appealing your cheesecake will look.
Techniques That Matter
- Room temperature ingredients: Cold cream cheese or eggs can lead to lumps and a deflated batter.
- Meringue folding: Beat the egg whites to soft peaks, then fold gently into the cream cheese mixture to keep the batter light.
- Water bath: Baking the cheesecake in a water bath keeps moisture in the oven and prevents cracks.
- Gradual cooling: Sudden temperature changes can cause sinking. Leave the cake in the oven with the door slightly open before moving it to the fridge.
Step-by-Step Preparation: From Batter to Chill
Start by preparing your pan. Line the bottom and sides of an 8-inch springform pan with parchment paper, and wrap the outside in foil to keep the water bath from seeping in.
Melt the cream cheese, butter, and milk together until smooth. Once cooled slightly, whisk in egg yolks, vanilla, matcha powder, and sifted flour and cornstarch. The batter should be silky without lumps.
In a separate bowl, whip egg whites with sugar (and cream of tartar, if using) until soft peaks form. This step is what gives your cheesecake its fluffy lift. Fold the meringue into the matcha mixture in three additions, using slow, sweeping motions.
Pour the batter into the prepared pan. Place the pan into a larger roasting pan filled with hot water. Bake low and slow, starting at 325°F and lowering to 300°F after 20 minutes. The cake is done when the top is lightly golden and a skewer inserted in the center comes out mostly clean.
Cool in the oven for 15 minutes with the door cracked open, then transfer to the fridge for at least 4 hours. The result will be a cake that’s bouncy to the touch and melts on your tongue.
Variations & Flavor Twists
One of the best parts of this dessert is how versatile it can be.
- Basque Burnt Cheesecake: Skip the water bath and crank the oven heat to get a caramelized top with creamy insides. Add matcha for a smoky, earthy kick.
- Citrus Infusion: Add lemon zest or a splash of yuzu juice for brightness that balances the richness.
- No-Bake Option: For a shortcut, use gelatin to set a matcha cream cheese mixture. While the texture isn’t soufflé-like, it’s refreshing for summer.
- Mini Cheesecakes: Divide the batter into muffin tins for individual servings, perfect for parties.
Dietary Variations & Substitutions
Vegan
Swap the cream cheese for a dairy-free version and use coconut cream instead of milk. Replace eggs with aquafaba (chickpea brine) whipped into stiff peaks, and use cornstarch or agar powder as stabilizers.
Gluten-Free
Substitute cake flour with almond flour or a gluten-free all-purpose blend. Make sure your cornstarch is certified gluten-free.
Low-Calorie
Use reduced-fat cream cheese and cut back on sugar by using a natural sweetener like stevia or monk fruit. Keep in mind that the texture might be slightly less creamy.
Halal-Friendly
Ensure that your cream cheese and butter are certified halal. If you use gelatin in a no-bake variation, look for halal-certified brands or use agar agar as an alternative.
Serving, Storing, & Transport Tips
This cheesecake is best served chilled, though you can let it rest at room temperature for 20 minutes before slicing for an even softer bite. Dust the top with extra matcha powder or serve with a dollop of whipped cream to highlight the flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. If you need to freeze it, wrap slices tightly in plastic and foil, then thaw overnight in the fridge. For transporting, keep it in the springform pan until serving. That way, you avoid cracks or messy slices during travel.
A matcha Japanese cheesecake may seem delicate, but once you master the folding and baking steps, it’s surprisingly approachable. Each forkful brings together creamy richness with the earthy elegance of green tea, giving you a dessert that feels light but tastes deeply satisfying. Whether you serve it as a weekend project, a holiday treat, or just because you’re craving something new, this cheesecake will always feel like a little celebration.
FAQ
Why is my matcha Japanese cheesecake not jiggly?
If your cheesecake comes out more firm than bouncy, it’s often because the egg whites weren’t whipped to properly soft or stiff peaks, or they got overmixed when folded into the batter. Also, using room-temperature ingredients and baking gently (often with a water bath) helps preserve that airy, soufflé-like texture.
How can I prevent cracks on top of the cheesecake?
Cracks usually show up when the oven is too hot, there’s sudden temperature change, or the cake cools too quickly. Using a water bath, lowering the heat partway through, and letting the cheesecake cool slowly (even leaving it in the turned-off oven with the door slightly ajar) goes a long way toward keeping the top smooth.
Can I use regular green tea powder instead of matcha?
You can, but regular green tea powder tends to be less fine and less vibrant. Matcha (especially culinary or ceremonial grade) gives a stronger color, a cleaner, earthy taste, and a smoother texture. If you use regular green tea powder, expect a milder flavor and maybe a different hue.
How do I pick a good matcha powder for baking this cheesecake?
Look for bright green colour, fine texture, and check whether it’s labelled “culinary grade” or “ceremonial grade.” Culinary grade will be more affordable and still quite good; ceremonial will give more vibrancy and subtle flavour. Also, check for freshness since matcha loses flavour quickly after exposure to air.
Can I freeze matcha Japanese cheesecake, and how should I thaw it?
Yes, you can freeze it. Slice it first, wrap pieces tightly in plastic wrap + foil, and store in an airtight container. To thaw, move slices to the refrigerator overnight. This helps retain texture so it’s still creamy and not overly soggy.
Print
Matcha Japanese Cheesecake
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
A light and fluffy matcha Japanese cheesecake with a soufflé-like texture and subtle green tea flavour, baked in a water bath for a creamy yet airy dessert.
Ingredients
6 oz cream cheese, softened
2 oz unsalted butter
3 oz milk
6 large eggs, separated
½ cup granulated sugar
¾ cup cake flour
2 tbsp cornstarch
1 tbsp matcha powder (high quality)
1 tsp vanilla extract
½ tsp cream of tartar (optional, for egg whites)
Instructions
Preheat oven to 325°F (160°C). Line and foil-wrap an 8-inch springform pan.
Melt cream cheese, butter, and milk together until smooth. Cool slightly.
Whisk in egg yolks, vanilla, sifted matcha, cake flour, and cornstarch until silky.
In a separate bowl, beat egg whites with sugar (and cream of tartar) until soft peaks form.
Fold the meringue gently into the matcha mixture in three additions.
Pour into the pan. Place inside a larger pan filled with hot water for a water bath.
Bake 20 minutes at 325°F, then reduce to 300°F. Bake until lightly golden and mostly set.
Turn the oven off, crack the door open, and let the cake cool inside for 15 minutes.
Chill in fridge at least 4 hours before serving.
Notes
Use ceremonial grade matcha for vibrant color and smooth taste.
Room temperature ingredients prevent lumps and ensure proper rise.
Cooling gradually helps avoid cracks or sinking.
Best served chilled with a dusting of extra matcha or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking (water bath)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: ~220 kcal
- Sugar: ~15 g
- Sodium: ~120 mg
- Fat: ~12 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~4 g
- Trans Fat: <0.5 g
- Carbohydrates: ~20 g
- Fiber: ~1 g
- Protein: ~6 g
- Cholesterol: ~120 mg
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