Name: Matcha Japanese Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Japanese
Ingredients: 200g cream cheese; 100g sugar; 3 large eggs; 200ml heavy cream; 30g matcha powder; 1 tsp vanilla extract; 1 tbsp lemon juice; 50g all-purpose flour; Pinch of salt

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why make this recipe

Matcha Japanese Cheesecake is a delightful treat that combines the creaminess of cheesecake with the unique flavor of matcha. This dessert is light, airy, and has a beautiful green hue that makes it visually appealing. It’s perfect for special occasions or a simple family gathering. Not only is it delicious, but it also brings some health benefits from the matcha tea, which is rich in antioxidants.

how to make Matcha Japanese Cheesecake

Ingredients:

200g cream cheese
100g sugar
3 large eggs
200ml heavy cream
30g matcha powder
1 tsp vanilla extract
1 tbsp lemon juice
50g all-purpose flour
Pinch of salt

Directions:

Preheat the oven to 320°F (160°C) and line a round cake pan with parchment paper.
In a bowl, beat the cream cheese until smooth. Add sugar and mix until well combined.
Add the eggs one at a time, mixing after each addition.
In another bowl, whip the heavy cream until soft peaks form. Gently fold into the cream cheese mixture.
Sift the matcha powder over the mixture and add vanilla extract and lemon juice. Mix until just combined.
Sift in the flour and salt, folding gently until no streaks remain.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-60 minutes in a water bath, or until the center is set and lightly golden.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.
Remove from the oven and refrigerate for at least 4 hours before serving.

how to serve Matcha Japanese Cheesecake

You can serve Matcha Japanese Cheesecake plain or with a dollop of whipped cream on top. Fresh fruits, like strawberries or berries, can also be a nice touch. If you like, you can dust the top with extra matcha powder for a richer flavor.

how to store Matcha Japanese Cheesecake

Store the cheesecake in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. If you want to save it for longer, you can freeze the cheesecake, but be sure to wrap it tightly to prevent freezer burn.

tips to make Matcha Japanese Cheesecake

Make sure all your ingredients are at room temperature for a smoother batter.
Be gentle when folding the whipped cream into the mixture to keep the cheesecake light and fluffy.
Use high-quality matcha for a better flavor and color.

variation

You can try adding different flavors to the cheesecake, such as a swirl of fruit puree or a hint of citrus zest for added brightness. Adjust the matcha amount for a stronger or milder matcha taste.

FAQs

1. Can I use a different type of cheese instead of cream cheese?
No, cream cheese is essential for the texture and flavor. Other cheeses may not yield the same results.

2. Is Matcha Japanese Cheesecake gluten-free?
No, this recipe contains all-purpose flour. You can try substituting with gluten-free flour if necessary.

3. Can I make this cheesecake without a water bath?
While a water bath helps to bake the cheesecake evenly and prevents cracks, if you don’t have one, you can bake it without, but keep a close eye on it to avoid over-baking.

Matcha Japanese Cheesecake