Original Matcha Japanese Cheesecake

Why You’ll Love This Recipe

• Light & Airy: The texture of Japanese cheesecake is soft and fluffy, making it a delightful treat.
• Perfect Balance of Flavors: The bitterness of matcha complements the richness of the cheesecake beautifully.
• Elegant Presentation: The vibrant green color adds an elegant touch, perfect for special occasions.

Ingredients

• 200g cream cheese, softened
• 60g unsalted butter
• 100ml whole milk
• 6 large eggs, separated
• 100g granulated sugar
• 1 teaspoon vanilla extract
• 70g cake flour
• 30g cornstarch
• 1/4 teaspoon salt
• 2 tablespoons high-quality matcha powder

Directions

1. Preheat the Oven: Preheat to 320°F (160°C). Line an 8-inch (20cm) round cake pan with parchment paper.
2. Matcha Paste: In a small bowl, whisk matcha powder with a splash of hot water until smooth, then set aside.
3. Melt the Mixture: In a double boiler, melt cream cheese, butter, and milk until smooth, then let it cool slightly.
4. Egg Yolk Mixture: Whisk egg yolks with sugar until pale, then add vanilla, cream cheese mixture, and matcha paste.
5. Add Dry Ingredients: Sift in cake flour, cornstarch, and salt, folding gently until combined.
6. Whip Egg Whites: Whip egg whites until stiff peaks form, then fold them gently into the batter.
7. Bake: Pour batter into the pan, tap to release air bubbles. Bake for 60-70 minutes until golden and set.
8. Cool: Let the cheesecake cool in the oven with the door slightly ajar, then refrigerate for a few hours or overnight.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1.5-2 hours (including cooling)

Variations

• Adjust Matcha: Increase or decrease matcha powder depending on your preferred intensity.
• Toppings: Garnish with edible flowers or a dusting of matcha powder for extra elegance.

FAQs

1. Can I use a different type of matcha?

Yes, use ceremonial grade matcha for the best flavor, but you can use other types if necessary.

2. How can I prevent cracking?

Ensure the cheesecake cools slowly in the oven and avoid overbaking.

3. Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better the next day after the flavors meld.

4. What other flavors can I add?

You can try adding citrus zest or vanilla bean for additional depth of flavor.

5. How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Conclusion

The Original Matcha Japanese Cheesecake offers an elegant, soft, and flavorful dessert that’s perfect for any special occasion. With its beautiful matcha flavor and smooth, airy texture, it’s a showstopper that will leave everyone craving more!

Original Matcha Japanese Cheesecake

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Original Matcha Japanese Cheesecake combines the light, airy texture of traditional Japanese cheesecake with the bold, earthy flavor of matcha. This delicately flavored dessert features a vibrant green color and melt-in-your-mouth consistency, making it perfect for special occasions.

• Author: Ava
• Prep Time: 20 minutes (plus 1 hour chilling
• Cook Time: 60-70 minutes
• Total Time: 1.5-2 hours
• Yield: Servings: 8
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 200g cream cheese, softened
• 60g unsalted butter
• 100ml whole milk
• 6 large eggs, separated
• 100g granulated sugar
• 1 teaspoon vanilla extract
• 70g cake flour
• 30g cornstarch
• ¼ teaspoon salt
• 2 tablespoons high-quality matcha powder

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Instructions

• Preheat the Oven:

  • Preheat to 320°F (160°C). Line an 8-inch (20cm) round cake pan with parchment paper.

• Make Matcha Paste:

  • In a small bowl, whisk matcha powder with a splash of hot water until smooth. Set aside.

• Melt the Mixture:

  • In a double boiler, melt cream cheese, butter, and milk until smooth. Let it cool slightly.

• Egg Yolk Mixture:

  • Whisk egg yolks with sugar until pale. Add vanilla extract, cream cheese mixture, and matcha paste.

• Add Dry Ingredients:

  • Sift in cake flour, cornstarch, and salt. Gently fold until combined.

• Whip the Egg Whites:

  • Whip egg whites until stiff peaks form. Gently fold into the batter.

• Bake:

  • Pour the batter into the prepared pan and tap to release air bubbles. Bake for 60-70 minutes, until golden and set.

• Cool:

  • Let the cheesecake cool in the oven with the door slightly ajar. Refrigerate for a few hours or overnight before serving.

Notes

• Adjust Matcha: Increase or decrease the amount of matcha depending on your preferred intensity.
• Toppings: Garnish with edible flowers or a dusting of matcha powder for extra elegance.