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Enjoy the smooth combo of velvety cheesecake with the unique grassy taste of matcha green tea. This cloud-soft Japanese cheesecake simply melts away as you eat it, giving you a hint of sweetness with a stunning green look.
I first tried making this treat after stopping by a tiny Japanese bakery. I couldn't get over how fluffy it was, so I spent weeks testing until I got this spot-on version.
Picking Your Stuff:
- Cream cheese: Go with Philly brand, let it sit out till soft for best mixing
- Matcha powder: Only use ceremonial grade for that bright green color
- Cake flour: Gives you that soft, light texture
- Eggs: Make sure they're fresh and not cold from the fridge
- Butter: Pick unsalted, fancy European kinds work best
- Whole milk: Don't skimp with low-fat versions
How To Make It:
- First Things First:
- Warm your oven to 320°F. Put parchment in your 8-inch springform pan, covering sides too. Fill a bigger pan with hot water and stick it on the bottom shelf.
- Getting The Matcha Ready:
- Mix matcha with 2 tablespoons hot water until it's smooth as silk. Let it cool down while you work on other stuff.
- Making The Cheesy Base:
- Grab a bowl and put it over some simmering water. Melt your cream cheese, butter and milk until they're totally smooth. Take it off the heat and let it cool about 5 minutes. It should feel warm but not hot.
- Working On The Mix:
- Beat egg yolks and sugar until they turn light yellow and get thick, about 3 minutes. Fold in your cooled cheese mix and matcha. Sprinkle flour, cornstarch and salt right onto this and fold it all together just enough to mix.
- Whipping The Whites:
- In a super clean bowl, beat egg whites till they're foamy. Add the rest of your sugar bit by bit, beating until you get shiny stiff peaks. Mix this into your matcha stuff in three parts.
- Getting It Baked:
- Pour everything into your pan and tap it to get air bubbles out. Put it in the hot oven with that water bath below. Bake for 60-70 minutes until the top feels set but still has a little wiggle.
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The grassy matcha flavor mixed with creamy cheesecake makes something you won't forget. My pals from Japan tell me it tastes just like what they'd get back home.
Getting The Right Feel And Temp
Keep an eye on it during the last 15 minutes of baking. The top should look done but the middle needs a slight jiggle. When done, turn off the heat, open the oven door a crack, and let it cool in there for an hour.
Making It Look Good
Once it's cooled in the oven, stick it in the fridge for at least 4 hours or overnight is better. Run a warm knife around the edges before you take it out. Dust some fresh matcha on top right before you bring it out.
Ways To Serve It
Use a warm knife to cut slices and wipe the blade clean between cuts. Add some fresh berries or whipped cream on the side. Most folks like to drink hot green tea with it.
Keeping It Fresh
It'll stay good in the fridge for up to 3 days if you keep it covered. You can also freeze single slices wrapped tight in plastic and foil for up to a month.
Changing With The Seasons
In hot months, top it with fresh fruit, but when it's cold out try some sweet ginger pieces and citrus instead.
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Now that I've made this dozens of times, I've found this Japanese cheesecake fits any fancy dinner or casual tea time. The perfect mix of matcha and cream cheese makes a treat that's both fancy and comforting.
Frequently Asked Questions
- → Why does cheesecake crack?
- Sudden temperature changes can cause cracks. Cool it down slowly, leaving the oven door slightly open.
- → Is culinary matcha okay to use?
- Ceremonial matcha works best for vibrant color and flavor.
- → Why is my cheesecake flat?
- Be gentle when folding egg whites into the batter. Also, cool it slowly to keep it fluffy.
- → Can I skip the matcha?
- Definitely! Leave it out for a plain Japanese cheesecake. No need to tweak anything else.
- → How long does it last?
- Keep in the fridge for up to 3 days, but it's best when eaten fresh within a day.