Description
Original Matcha Japanese Cheesecake is a light, fluffy dessert with a subtle earthy flavor from matcha green tea. Combining the airy texture of soufflé with the richness of cheesecake, this matcha twist makes it an elegant treat for tea lovers. Perfect for special occasions or whenever you crave a soft, melt-in-your-mouth cake. Keywords: matcha cheesecake, Japanese cheesecake, fluffy cheesecake
Ingredients
Units
Scale
- 7 oz cream cheese, softened
- 4 tablespoons unsalted butter
- 1/3 cup whole milk
- 1 tablespoon matcha powder
- 1/4 cup cake flour
- 2 tablespoons cornstarch
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 320°F (160°C). Line the bottom and sides of a 6-inch round cake pan with parchment paper.
- In a double boiler, melt cream cheese, butter, and milk together until smooth.
- Sift matcha powder, cake flour, and cornstarch into the cream cheese mixture. Mix until combined.
- Add egg yolks one at a time, stirring well after each addition.
- In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
- Gently fold the meringue into the matcha mixture in three parts.
- Pour the batter into the prepared pan. Tap gently to release air bubbles.
- Place the pan into a larger baking dish and pour hot water halfway up the sides (water bath).
- Bake for 25 minutes at 320°F, then reduce temperature to 285°F (140°C) and bake for another 40 minutes.
- Let the cake cool in the oven with the door slightly open. Chill before serving.
Notes
- Use high-quality matcha powder for the best flavor and vibrant green color. Ensure all ingredients are at room temperature before starting for a smoother batter.
Nutrition
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
