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 essence
- ½ tsp cream of tartar (optional, for egg whites)
Instructions
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Preheat oven to 325°F (160°C). Line and foil-wrap an 8-inch springform pan.
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Melt cream cheese, butter, and milk together until smooth. Cool slightly.
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Whisk in egg yolks, vanilla, sifted matcha, cake flour, and cornstarch until silky.
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In a separate bowl, beat egg whites with sugar (and cream of tartar) until soft peaks form.
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Fold the meringue gently into the matcha mixture in three additions.
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Pour into the pan. Place inside a larger pan filled with hot water for a water bath.
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Bake 20 minutes at 325°F, then reduce to 300°F. Bake until lightly golden and mostly set.
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Turn the oven off, crack the door open, and let the cake cool inside for 15 minutes.
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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 guarantee 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