Go Back
Slice of Matcha Japanese Cheesecake topped with matcha powder and berries

Matcha Japanese Cheesecake

A light and creamy Japanese cheesecake infused with matcha, offering a delightful balance of texture and flavor, perfect for elegant occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cream cheese, softened to room temperature Full-fat cream cheese is best for texture and flavor.
  • 1/2 cup granulated sugar Can reduce slightly if desired.
  • 1/2 cup milk, room temperature
  • 1/4 cup unsweetened matcha powder, sifted Use ceremonial-grade matcha for best flavor.
  • 3 large eggs, separated Whites and yolks need to be separated.
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, chilled
  • 1/4 cup cornstarch, sifted Potato starch works as a substitute.
  • 1/4 teaspoon cream of tartar

Method
 

Preparation
  1. Preheat oven to 320°F (160°C). Grease an 8–9 inch round cake pan and line with parchment paper.
  2. Beat cream cheese until smooth. Gradually add sugar and mix until incorporated.
  3. Stir in room-temperature milk and sifted matcha powder until uniform.
  4. Add egg yolks one at a time, mixing after each addition. Stir in vanilla extract.
  5. In another bowl, whip chilled heavy cream until soft peaks form, then fold into the cream cheese mixture.
  6. Sift cornstarch and cream of tartar into the batter and fold gently.
  7. In a clean bowl, whisk egg whites to soft peaks. Gently fold one third of the whites into the batter, then fold in the remainder.
Baking
  1. Pour the batter into the prepared pan. Place in a larger roasting pan and add hot water halfway up the sides.
  2. Bake for about 60 minutes until the top is pale and the center is slightly jiggly.
Cooling
  1. Turn off the oven, leave the door ajar, and let the cake cool inside for 15–20 minutes.
  2. Remove from oven, cool completely, then refrigerate for at least 4 hours before serving.

Notes

For a dairy-free alternative, replace cream cheese with silken tofu and coconut cream. Avoid overbaking for the best texture.