This Matcha Japanese Cheesecake combines the delicate, airy texture of the classic Japanese cheesecake with the earthy, rich flavor of matcha green tea. The result is a light, fluffy cake that has the perfect balance of sweet and slightly bitter matcha, making it an elegant dessert to serve at any occasion. It’s less dense than a traditional cheesecake, but just as indulgent and flavorful.
Ingredients:
For the Matcha Cheesecake:
1/2 cup (120g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
1/2 cup (120ml) whole milk
1/2 cup (100g) granulated sugar
2 tablespoons matcha powder (preferably high-quality ceremonial grade)
1/4 cup (30g) all-purpose flour
2 tablespoons cornstarch
1 teaspoon vanilla extract
5 large eggs, separated into yolks and whites
1/2 teaspoon cream of tartar
1/4 cup (60g) powdered sugar
For the Water Bath:
Hot water (enough to come halfway up the sides of the cake pan)
Instructions:
1. Preheat the Oven:
Preheat your oven to 320°F (160°C). Grease and line the base and sides of an 8-inch (20 cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from leaking into the cake during the water bath.
2. Prepare the Matcha Cream Cheese Mixture:
In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and gently heat, stirring occasionally until smooth and fully melted.
Once melted, remove from the heat and sift the matcha powder into the mixture. Stir until the matcha is fully incorporated, ensuring there are no lumps.
Add the granulated sugar, flour, and cornstarch to the matcha mixture, whisking until smooth. Let this mixture cool slightly before adding the egg yolks.
3. Incorporate the Egg Yolks:
Lightly beat the egg yolks in a separate bowl, then add them to the matcha mixture. Stir until fully combined.
4. Whisk the Egg Whites:
In a clean mixing bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the powdered sugar and continue to beat until stiff peaks form.
5. Fold the Mixtures Together:
Gently fold a third of the whipped egg whites into the matcha cream cheese mixture to lighten it. Once combined, fold in the remaining egg whites in two batches. Be gentle to avoid deflating the meringue.
