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Sink into the smooth combo of velvety cheesecake mixed with the earthy kick of matcha green tea. This cloud-soft Japanese cheesecake feels light as a dream in your mouth, bringing just enough sweetness and a stunning green hue.
I first tried making this after stopping by a small Japanese bakery. I couldn't get over how different the texture was, so I kept testing and tweaking until I nailed this version.
What You'll Need:
- Cream cheese: Go with room temp Philadelphia for the creamiest mix
- Matcha powder: Don't skimp - only use ceremonial grade for that pop of green
- Cake flour: This gives you that soft, melt-away bite
- Eggs: Make sure they're fresh and sit at room temp for max fluffiness
- Butter: Grab unsalted, European style if you can find it
- Whole milk: The fat content matters for that lush taste
Follow These Steps:
- First Things First:
- Get your oven going at 320°F. Put parchment in your 8-inch springform pan, sides too. Fill a bigger pan with hot water and stick it on the bottom rack.
- Get Your Matcha Ready:
- Mix matcha with 2 tbsp hot water until it's totally smooth. Put it aside to cool while you work on the rest.
- Work On The Cheese Part:
- Melt your cream cheese, butter, and milk in a bowl over some simmering water until there's no lumps. Take it off the heat and let it cool about 5 minutes. You want it warm but not burning hot.
- Make Your Mix:
- Beat egg yolks and sugar for about 3 minutes until they look pale and ribbony. Fold in your cheese mix and matcha. Sprinkle flour, cornstarch, and salt right over top and fold just until it all comes together.
- Whip Those Whites:
- In a super clean bowl, beat egg whites until they get foamy. Add the rest of your sugar bit by bit and keep beating until you see stiff, glossy peaks. Add this to your matcha mix in three batches, folding gently.
- Time To Bake:
- Pour everything into your pan and tap it a few times to pop any air bubbles. Put it in the oven with that water bath below. Bake for 60-70 minutes until the top seems set but still jiggles a little when moved.
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The way the earthy matcha mixes with the creamy cheese makes something truly special. My friends from Japan tell me it tastes just like what they'd get back home.
Watching For Perfect Bake
Keep an eye on your cake during those last 15 minutes. The top should look set but when you give the pan a little shake, the middle should wobble slightly. Turn off your oven, open the door just an inch, and let it sit in there cooling for an hour.
Making It Look Amazing
Once it's cooled in the oven, stick it in the fridge for at least 4 hours but overnight works even better. Take a knife, dip it in warm water, and run it around the edges before popping it out. Sprinkle fresh matcha on top right before you bring it out.
What To Serve With It
Cut it using a warm knife and wipe the blade clean between slices. It goes great with some fresh berries or a dollop of whipped cream. Most folks enjoy it with a cup of hot green tea on the side.
Keeping It Fresh
You can keep it in the fridge for up to 3 days if you store it in something airtight. If you want to save some for later, wrap single slices in plastic wrap and foil and freeze them for up to a month.
Changing With The Seasons
In summer, try topping it with fresh fruits, while winter means it's time for bits of candied ginger and citrus flavors.
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Since getting this recipe just right, I've found it brings a touch of class to any table. The way the matcha and cream cheese work together makes something that feels fancy but still comforts you like a hug.
Frequently Asked Questions
- → Why does the top crack sometimes?
- A sudden shift in temperature can cause cracks. Let it cool in the oven with the door slightly open.
- → Is culinary matcha okay to use?
- For brighter color and flavor, ceremonial grade matcha works best.
- → What made my cheesecake lose height?
- Mix egg whites gently and cool slowly to keep it tall and airy.
- → Can I skip the matcha?
- Leaving out the matcha creates the classic fluffy Japanese cheesecake without needing other changes.
- → How long will it stay fresh?
- Enjoy it within 24 hours, though it can keep in the fridge for 3 days.