Japanese-Style Matcha Cheesecake

Short Description

The Japanese-Style Matcha Cheesecake is a delicate fusion of rich cream cheese and the earthy essence of matcha green tea. Characterized by its light, airy texture and vibrant green hue, this dessert offers a harmonious balance of sweetness and subtle bitterness, making it a refined treat for any occasion.

Why You’ll Love This Recipe

• Combines the creamy richness of cheesecake with the unique flavor of matcha.
• Features a light, soufflé-like texture distinct from traditional cheesecakes.
• Visually striking with its natural green color.
• Less sweet, catering to those who prefer desserts with a subtle sweetness.
• Perfect for special occasions or as an elegant everyday dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Matcha Cream Cheese Mixture

• 250 grams cream cheese
• 6 egg yolks
• 70 grams caster sugar
• 60 grams unsalted butter
• 100 ml whole milk
• 60 grams cake flour
• 12 grams matcha powder
• 8 grams cornstarch
• 1/4 teaspoon salt

Meringue

• 6 egg whites
• 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
• 70 grams caster sugar

Directions

1. Preheat the oven to 200°C (392°F).
2. Grease an 8-inch round cake pan and line the base with parchment paper.
3. In a bowl, combine cake flour, cornstarch, and matcha powder. Set aside.
4. Over a warm water bath, whisk cream cheese until smooth.
5. Add egg yolks, one at a time, whisking after each addition.
6. Incorporate half of the sugar and mix well.
7. Warm milk and butter together, then add to the mixture along with salt. Mix until combined.
8. Sift in the flour mixture in two parts, mixing until well blended. Set aside.
9. In a separate bowl, beat egg whites until foamy. Add cream of tartar or lemon juice and continue beating until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
10. Fold one-third of the meringue into the matcha cream cheese mixture to lighten it. Gently fold in the remaining meringue in two parts until fully incorporated.
11. Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any large air bubbles.
12. Place the cake pan into a larger pan filled with hot water (water bath) and bake at 200°C (392°F) for 18 minutes.
13. Reduce the oven temperature to 140°C (284°F) and bake for an additional 30 minutes.
14. Turn off the oven and leave the cake inside with the door closed for 30 minutes.
15. Remove the water bath and open the oven door slightly, allowing the cake to cool inside for another 30 minutes.
16. Once cooled, remove the cake from the pan, decorate as desired, and chill before serving.

Servings and Timing

• Yield: One 8-inch round cake (approximately 12 servings)
• Preparation Time: 30 minutes
• Baking Time: 48 minutes
• Cooling Time: 1 hour
• Chilling Time: 4 hours
• Total Time: Approximately 6 hours and 18 minutes

Variations

• Citrus Twist: Add a teaspoon of yuzu or lemon juice to the batter for a refreshing citrus note.
• Chocolate Infusion: Incorporate white chocolate chips into the batter for added sweetness and texture.
• Nutty Delight: Fold in finely chopped nuts, such as pistachios or almonds, for a crunchy contrast.
• Mini Cheesecakes: Divide the batter into muffin tins for individual servings. Adjust baking time accordingly.

Storage/Reheating

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
• Serving: Best enjoyed chilled. No reheating necessary.

FAQs

1. What type of matcha powder should I use?

It is recommended to use high-quality culinary-grade matcha powder for baking. This ensures a vibrant green color and authentic flavor.

2. Can I substitute cake flour with all-purpose flour?

Yes, but the texture may be slightly denser. For a lighter texture, consider using cake flour as specified.

3. How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath and allowing it to cool gradually in the oven helps prevent cracks.

4. Is it necessary to use a water bath?

A water bath provides gentle, even heat, resulting in a smoother texture and preventing the cake from drying out.

5. Can I make this cheesecake ahead of time?

Yes, it is advisable to prepare the cheesecake a day in advance to allow it to set properly and enhance the flavors.

6. How do I know when the cheesecake is done?

The cheesecake is done when the center is set but still slightly jiggly. It will continue to set as it cools.

7. Can I add toppings to the cheesecake?

Absolutely. Consider dusting the top with additional matcha powder, powdered sugar, or adding fresh fruits for garnish.

8. What is the purpose of separating the eggs?

Separating the eggs and whipping the whites into a meringue provides the cheesecake with its signature light and airy texture.

9. Can I use a different size pan?

Using a different pan size will affect the baking time and final texture. Adjust accordingly and monitor the baking process closely.

10. Is this cheesecake gluten-free?

As the recipe includes cake flour, it is not gluten-free. To make a gluten-free version, substitute with a gluten-free flour blend.

Conclusion

The Japanese-Style Matcha Cheesecake offers a delightful blend of creamy texture and the distinctive flavor of matcha. Its elegant appearance and refined taste make it a perfect dessert for special occasions or as a unique treat to enjoy at home. By following the detailed instructions and tips provided, you can create a cheesecake that not only looks impressive but also delights the palate.

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