Matcha Japanese Cheesecake

A light, cloud-like cheesecake that combines tangy cream cheese with bittersweet matcha for a luxurious dessert experience.

Prep Time 30

Cook Time 1

Total Time 1 30

Serving Size servings

450 g 2 cups cream cheese, softened to room temperature Softened, not melted, cream cheese gives the best texture.
100 g 1/2 cup granulated sugar Can substitute with powdered sugar, adjust amount slightly.
120 ml 1/2 cup milk, room temperature
30 g 1/4 cup unsweetened matcha powder, sifted For milder flavor, reduce to 2 tablespoons.
3 large 3 large eggs, separated Ensure egg whites and yolks are at room temperature.
1 teaspoon 1 teaspoon vanilla extract
120 ml 1/2 cup heavy cream, chilled
30 g 1/4 cup cornstarch, sifted
1/4 teaspoon 1/4 teaspoon cream of tartar Can substitute with a pinch of salt and 1/2 teaspoon lemon juice.

Preheat your oven to 320°F (160°C). Grease a round cake pan (8–9 inch) and line the bottom and sides with parchment paper.
Beat the softened cream cheese in a bowl until smooth and lump-free, scraping the sides often.
Gradually add the sugar, then pour in the milk and sifted matcha, mixing until fully combined and evenly colored.
Add the egg yolks one at a time, mixing after each addition, and stir in the vanilla extract. The batter should be smooth and slightly pourable.
In a separate chilled bowl, whip the heavy cream until soft peaks form. Stop when the cream holds a soft tip; don’t overwhip.
Gently fold the whipped cream into the cream cheese mixture with a rubber spatula using broad, gentle strokes to preserve air.
Sift the cornstarch and cream of tartar over the batter and fold just until combined, avoiding overmixing.
Pour the batter into the prepared pan and smooth the surface with an offset spatula. Tap the pan lightly to release any large air bubbles.

Prepare a water bath by placing the cake pan inside a larger roasting pan and pouring hot (not boiling) water into the outer pan until it reaches about halfway up the cake pan sides.
Bake for about 60 minutes, until the surface is lightly golden and the center jiggles slightly under gentle movement. If the top browns too quickly, tent with foil.
Turn the oven off with the door ajar and let the cake cool inside for 15–20 minutes to prevent sudden shrinkage.
Remove from the water bath, cool to room temperature, then refrigerate for at least 4 hours (overnight is best) before slicing.

Serve chilled. Dust with powdered sugar or sift an extra pinch of matcha on top. Pairs well with whipped cream and fresh berries.