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