Easy Japanese Matcha Cheesecake Recipe

ByClaire Lore Posted on Updated on :
Japanese Matcha Cheesecake

Japanese matcha cheesecake is unique because it is light and airy in texture. This smooth and fluffy dessert will become your favorite when you try it! 

I can never forget how excited I was when I made my first perfect Japanese matcha cheesecake. The matcha in this cheesecake is essentially finely ground green tea leaves which means you get to enjoy the benefits of green tea with this delicious cake. Making this jiggly cake could prove a bit tricky that is why I can’t wait to share my fail-proof recipe with you. 

The perfect Japanese green tea cheesecake result will be moist, soft, fluffy and jiggly. This cake is quite different from the hojicha cheesecake. While the hojicha cheesecake has a mild green tea flavor expect the classic earthy green tea-richness in your cotton cheesecake that will tease your tastebuds. This tasty cotton cheesecake is not as sugary as other cakes and enjoying it with fillings like cream tart is the absolute best!

Japanese Matcha Cheesecake Origin

Japanese Matcha Cheesecake is similar to other Japanese cheesecake varieties because it is light and fluffy. It is a very common dessert to find in bakeries, cafes, convenience stores and patisseries across Japan today. 

Japanese Matcha Cheesecake Origin
Image Source – Canva.com

The history of this cheesecake is relatively recent as its consumption dates back to around the 1950s. Cheesecake is usually considered Western and it took some time for Japanese palates to accept it readily. In fact it was initially made as a mixture of rice and cheese – we all know the love Japan has for rice! However the Japanese grew to accept cheese and cheese-based diets. 

There was a boom in the popularity of cheesecake in the 1970s when it was featured in a women’s magazine in Japan. And it became more available and widespread in the 1990s. Different flavors of this signature dish have then developed over time including the matcha cheesecake. Although it was created in Japan, this souffle cheesecake is enjoyed around the world today. You should try it out today if you haven’t.

Easy Japanese Matcha Cheesecake Recipe

I’ll guide you through how to make your Japanese matcha cheesecake like I do – nice and easy. 

Recipe type: Dessert

Serve: 5 – 7 people

Ingredients

  • 6 large egg whites
  • 6 large egg yolks
  • ¼ cup fine sugar (in 2 parts)
  • ½ cup milk (low fat)
  • ¼ tablespoons cream of tartar (you can also use lemon juice or vinegar)
  • 8 oz (1 bar) cream cheese at room temperature
  • ¼ cup of unsalted butter
  • 2 tablespoons cornstarch
  • ¼ cup all-purpose flour
  • 1 tbsp matcha powder made into a paste with 3 tbsp milk (or water)
  • Vanilla extract or lemon juice for extra flavoring (optional)
Japanese Matcha Cheesecake Recipe
Image Source – Canva.com

Instructions

  1. Line an 8” x 8” cake pan with parchment paper (including the rims and bottom). This helps to ensure that the cheesecake can easily be removed after baking.
  2. Fill a bain-marie (water bath) halfway with water and place it in the oven. Preheat the oven to about 325 F.

The water level in the bath should be such that water can’t enter the cheesecake. The water bath ensures even baking and provides moisture which prevents the cake from having cracks on top.

  1. Separate 6 eggs at room temperature. Place the yolks in a measuring cup and the egg whites in a mixing bowl.
  2. Whisk the egg white till it’s foamy (for about 8 – 12 minutes) and add your cream of tartar. Beat the mixture together until it just thickens. Pour in the first ¼ cup sugar in bits and continue whisking until the soft peak forms.
  3. In another large bowl put the cream cheese, unsalted butter and second part ¼ cup of sugar. Combine them until smooth and creamy. Add the egg yolks and mix once more until it’s creamy. Then add the cornstarch and flour.
  4. Mix the matcha powder into a paste with milk or water. Add the mixture to the bowl in No. 5 above. Then add your low-fat milk. Combine everything and add a little vanilla extract or lemon juice based on your preference.
  5. Add a part of the batter to a part of the egg white mixture. Repeat this process two more times until all the batter has been added to the remaining egg white mix. 
  6. Fold and gently mix until you get a smooth, lava-like and creamy batter. Pour the final batter up to the rims of the baking pans and smooth the top out with the whisk.
  7. Transfer the baking pans to the bain-marie and bake for 25 minutes. After the cake has risen reduce the oven temperature to 250 F. Then continue baking for about 45 minutes until the top appears golden brown.

I realized that baking the cake at a higher temperature first allows it to rise and a consequent lower temperature produces a souffle-like and evenly baked result.

  1. When the cake is well cooked turn off the oven and allow it to rest for about 30 minutes in the oven to minimize shrinking. It is expected that your Japanese matcha cheesecake will shrink after cooling; please don’t be too bothered when that happens
  2. You can now remove the cake and serve. You can enjoy the cake like that or you can top it with some whipped cream, fresh fruit, macha, chocolate sauce or powdered sugar. It’s totally up to you!

When fresh out of the oven the Japanese matcha cheesecake is quite fragile so be careful with it. Expect it to jiggle a lot and melt in your mouth like cotton when eaten. However after cooling and refrigeration it becomes denser and firmer.

If you want to eat your cotton cheesecake later, transfer it into an airtight container and place it in the fridge. The cake is safe to be eaten for up to a week. However if you want it to last longer, say up to 3 months, you would have to prep it better. Place each of the cakes in some foil and then in an airtight container. You can then keep your Japanese matcha cheesecake safely in the freezer for the next three months!

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