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Dive into the wonderful mix of smooth cheesecake with the unique earthy taste of matcha green tea. This Japanese-inspired treat has a fluffy, cloud-like feel that dissolves instantly while giving you a gentle sweetness and a lovely green appearance.
I first tried making this after stopping by a little Japanese bakery. I was blown away by how different it felt, so I spent weeks testing until I got this just right.
Picking Your Goods:
- Cream cheese: Get Philadelphia brand at room temp for the best mix
- Matcha powder: Only use ceremonial grade for that bright green look
- Cake flour: Gives you that soft, light bite
- Eggs: Make sure they're fresh and warm for maximum fluff
- Butter: Go with unsalted, European if you can find it
- Whole milk: Don't swap this out, you need the fat
How To Make It:
- First Things First:
- Warm your oven to 320°F. Put parchment in an 8-inch springform pan, covering bottom and sides. Set up a water bath by filling a bigger pan with hot water on the bottom rack.
- Getting The Matcha Ready:
- Mix matcha with 2 tablespoons hot water until it's smooth with no clumps. Let it cool while you work on other stuff.
- Making The Cheese Mix:
- Use a double boiler or bowl over hot water to melt cream cheese, butter, and milk until totally smooth. Take it off the heat and let it sit for 5 minutes. It should be warm but not hot.
- Working On The Batter:
- Beat egg yolks and sugar until they're light yellow and flowing, around 3 minutes. Fold in your cheese mix and matcha. Sprinkle flour, cornstarch, and salt over top and gently fold just until mixed.
- Whipping The Whites:
- In a clean, dry bowl, beat egg whites until foamy. Slowly add the rest of your sugar and keep beating until they form stiff peaks and look shiny. Add this to your matcha mix in three batches.
- Into The Oven:
- Pour into your pan and tap it to get rid of air bubbles. Put it in your hot oven with the water bath below. Bake for 60-70 minutes until the top feels firm but still wobbles a bit.
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The earthy matcha flavor with the rich creaminess makes something you won't forget. My friends from Japan tell me it takes them right back home.
Watching Your Bake
Keep an eye on it during the final 15 minutes. The top should look done but the middle should still jiggle a little. When done, turn the oven off, open the door slightly, and let it cool there for an hour.
Making It Look Good
After it cools in the oven, put it in the fridge for at least 4 hours or overnight. Run a warm knife around the edges before taking it out. Sprinkle fresh matcha on top just when you're ready to serve.
How To Serve It
Cut it with a warm knife, cleaning between slices. Add some fresh berries or whipped cream on the side. It goes really well with a cup of hot green tea.
Keeping It Fresh
It'll stay good in the fridge for up to 3 days if you keep it covered. You can freeze single slices wrapped in plastic and foil for up to a month.
Changing With The Seasons
In summer, top it with fresh fruits, while winter calls for some sweet ginger and citrus peel.
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Now that I've got this down pat, I find this Japanese cheesecake adds a touch of class to any table. The gentle blend of matcha and cream cheese makes something that's fancy yet comforting at the same time.
Common Questions
- → Why did it crack on top?
- Big cracks happen when the temperature drops too fast. Let it cool gradually with the oven door a little open.
- → Can I use lower-grade matcha?
- For the best taste and vibrant color, stick to ceremonial grade matcha.
- → Why did it go flat?
- To keep it tall and fluffy, fold the egg whites in gently and let it cool slowly after baking.
- → Can I skip the matcha?
- Absolutely—just leave out the matcha, and it'll be a regular Japanese cheesecake with no changes needed.
- → How long does it stay fresh?
- Keep it in the fridge, and it’ll last up to three days. It’s best enjoyed within a day.