I still remember the first time I made this matcha-tinted Japanese cheesecake — the kitchen filled with that earthy green aroma and the cake rose like a soft, pillowy cloud. This is a light, less-sweet cousin of American-style cheesecake: creamy, subtly grassy from high-quality matcha, and delightfully jiggly when done. It’s perfect for a relaxed weekend dessert, an elegant tea-party centerpiece, or anytime you want a refined treat without being overwhelmed by sugar. If you like lighter, mousse-like sweets, it’s a lovely companion to fruit-forward desserts like an apple-strawberry cheesecake fruit salad for a balanced finish.

Why you’ll love this dish

Matcha Japanese cheesecake is special because it balances texture and flavor in a way few desserts do. It’s creamy but airy, mildly sweet, and has that unmistakable vegetal-matcha brightness that keeps each bite interesting. You’ll reach for it when you want something:

Less heavy than a classic New York cheesecake but creamier than a chiffon cake.
Visually striking — the pale green color is gorgeous sliced on a platter.
Great for serving a crowd — slice thinly and it still satisfies.
Versatile — serves well after an umami-rich meal or alongside delicate pastries.

“Light, elegant, and perfectly matcha-forward — a showstopper at any tea party.” — a quick review from a regular tester

Also, if you enjoy fruit-accented cheesecakes, you may like this recipe’s gentle sweetness paired with fresh berries found in a berry fruit cheesecake salad.

How this recipe comes together

Soften cream cheese to room temperature so the batter is smooth and lump-free.
Beat in sugar, milk, and sifted matcha to distribute the color and flavor evenly.
Add egg yolks for richness; whip and fold in chilled cream for lift.
Stabilize with sifted cornstarch and a touch of cream of tartar.
Fold whipped egg whites (meringue-like) into the base for the soufflé-like texture.
Bake the cake in a water bath at 320°F (160°C) until the center is set but slightly jiggly.
Cool gradually, then chill for at least 4 hours so slices hold clean edges.

This overview helps set expectations: relatively gentle hands, a water bath for even baking, and a mandatory chill time to firm up. The whole process takes a couple of hours plus chilling time.

What you’ll need

2 cups (about 450 g) cream cheese, softened to room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (120 ml) milk, room temperature
1/4 cup unsweetened matcha powder (sifted to avoid clumps)
3 large eggs, separated (whites and yolks)
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream, chilled
1/4 cup (30 g) cornstarch, sifted
1/4 teaspoon cream of tartar

Notes and substitutions:

If you don’t have cornstarch, potato starch works in a pinch, though cornstarch gives the lightest bite.
Use ceremonial-grade matcha for the cleanest flavor and vibrant color; culinary matcha is more economical but slightly bitter.
Full-fat cream cheese is best — low-fat varieties change texture and flavor.
For a dairy-free version, try a rich silken tofu base and coconut cream, but expect a different texture. Also check out other cheesecake-inspired treats like caramel apple cheesecake bars for more flavor ideas.

How to prepare it

Preheat and prep: Heat oven to 320°F (160°C). Grease an 8–9 inch round cake pan and line the bottom and sides with parchment paper. Wrap the outside of the pan with foil if your pan leaks — water baths find any gaps.
Smooth the base: Beat softened cream cheese until completely smooth and lump-free. Add the sugar gradually and mix until incorporated.
Add liquids and matcha: Stir in the room-temperature milk and sifted matcha powder. Mix until evenly colored with no streaks.
Yolks and flavor: Add egg yolks one at a time, mixing after each. Stir in vanilla.
Fold in cream: Whip chilled heavy cream to soft peaks and fold gently into the cream cheese mixture — this adds body without deflating later meringue.
Thickening agents: Sift in the cornstarch and cream of tartar and fold just until combined.
Meringue (important): In a clean, dry bowl, whip egg whites until foamy. Add the cream of tartar if you haven’t already (or add earlier with cornstarch) and continue whipping to soft peaks. Gradually add a few tablespoons of sugar (if desired for sweetness stability) and whip to glossy soft peaks. Gently fold a third of the whites into the batter to loosen it, then fold in the remainder with light, sweeping motions until no white streaks remain.
Bake in a water bath: Pour batter into prepared pan. Place the pan in a larger roasting pan and pour hot water around it, about halfway up the sides. Bake ~60 minutes until the top is pale, the surface set, and the center still slightly jiggly.
Cool and chill: Turn off the oven and leave the door ajar; let the cake cool inside for 15–20 minutes to prevent sudden collapse. Remove, fully cool, then refrigerate at least 4 hours (overnight is better) before serving.

Directions

Preheat oven to 320°F (160°C). Line and grease an 8–9 inch round pan.
Beat cream cheese until smooth. Add sugar and mix until incorporated.
Add milk and sifted matcha; beat until uniform.
Mix in egg yolks one at a time, then add vanilla.
In another bowl, whip the chilled heavy cream to soft peaks; fold into the cream cheese base.
Sift cornstarch and cream of tartar into the batter; fold gently.
In a clean bowl, whisk the egg whites to soft peaks, then fold into the batter in two additions to preserve volume.
Pour into the prepared pan. Set the pan in a water bath and bake about 60 minutes until set but still slightly jiggly in the center.
Cool in the oven with the door ajar for 15–20 minutes, then refrigerate at least 4 hours before slicing and serving.

Short, clear actions and gentle folding are the keys — overmixing knocks out the air that makes this cake so light.

Best ways to enjoy it

Serve chilled, sliced thinly with a dusting of extra matcha or a light dust of powdered sugar.
Pair with lightly sweetened whipped cream and fresh raspberries or strawberries for contrast.
For an elegant tea pairing, serve with sencha or a mild jasmine tea. The bitterness of matcha balances sweet dessert wines, too.
Plate with a drizzle of white chocolate ganache or a smear of red bean paste for an Asian-inspired presentation.

Storage and reheating tips

Refrigerator: Store leftover slices in an airtight container or wrapped in plastic wrap for up to 4–5 days. Keep refrigerate temperature at or below 40°F (4°C).
Freezing: Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: This cheesecake is best served chilled. If you prefer slightly less chilled, let slices sit at room temperature for 10–15 minutes. Avoid microwave reheating — it will lose texture.
Food safety: Because this recipe contains eggs and dairy, do not leave it at room temperature more than 2 hours (1 hour in hot environments). Always re-chill promptly.

Pro chef tips

Sifting matcha and cornstarch is non-negotiable; it prevents clumps that create green streaks or grainy texture.
Room-temperature ingredients blend more smoothly — take cream cheese and eggs out 30–60 minutes before starting.
Use a water bath to maintain even, gentle heat. If you don’t have a roasting pan, place a small heatproof dish of water in the oven to increase humidity.
Don’t overbake: the center should be slightly wobbly; carryover heat will finish cooking while it cools. Overbaking makes it dry and cracks the top.
For the cleanest slices, chill thoroughly and use a hot, clean knife wiped between cuts.

I also recommend scanning other fruit-forward cheesecake ideas like the berry fruit cheesecake salad for complementary menus.

Creative twists

White chocolate matcha swirl: Melt a small amount of white chocolate and swirl gently into the batter before baking for pockets of sweetness.
Citrus lift: Add a teaspoon of yuzu or orange zest to the yolk mixture for a bright citrus note.
Azuki topping: Spoon sweetened red bean paste over slices for a traditional Japanese combination.
Vegan-ish: Use silken tofu, coconut cream, and a vegan binder (like tapioca starch); texture will be different but still delicious.
Mini cheesecakes: Bake in a muffin tin lined with parchment cups, reducing bake time to 25–30 minutes.

Common questions

Q: Can I make this ahead for a party?
A: Yes. Bake the cheesecake the day before and refrigerate overnight. It actually firms and slices better after longer chilling.

Q: My cheesecake sank in the middle. What went wrong?
A: The most common causes are overbeating the batter (deflating the meringue), opening the oven too early, or overbaking and then cooling too fast. Bake until just set and cool slowly with the oven door ajar.

Q: Can I reduce the sugar?
A: You can reduce sugar slightly, but matcha’s natural bitterness will become more pronounced. Reduce by no more than 10–15% without affecting structure.

Q: Do I need ceremonial grade matcha?
A: Ceremonial matcha gives the best flavor and color, but culinary matcha works if you prefer a budget-friendly option. Adjust sweetness to taste.

Q: Is the water bath essential?
A: It’s highly recommended. The steam moderates the oven’s heat and prevents cracks while giving that silky texture.

Conclusion

If you want a delicate, elegant dessert that highlights matcha’s unique flavor without being overly sweet, this Matcha Japanese Cheesecake is a reliable showstopper — light, velvety, and surprisingly simple when you follow the steps carefully. For a different take and inspiration on matcha cheesecakes, see this Matcha Japanese Cheesecake Recipe by Kat Lieu — modern asian baking, and for ideas on the cotton-style matcha cheesecake, take a look at Japanese Matcha Cotton Cheesecake | Sift & Simmer.