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Sink your teeth into this airy combo of smooth cheesecake and bold matcha green tea flavor. This Japanese-inspired treat has a feather-soft consistency that just melts away as you eat it, bringing together gentle sweetness and a stunning green hue.
I first tried making this after stopping by a Japanese sweet shop. I fell in love with its unique softness and spent months tweaking batches until I nailed this spot-on version.
Quality Components:
- Cream cheese: Go for Philadelphia, left out till room temp for best mixing
- Matcha powder: Only use ceremonial grade for that rich green look
- Cake flour: Gives you that soft, light texture
- Eggs: Must be fresh and room temp to get maximum fluffiness
- Butter: Get unsalted, European brands work best
- Whole milk: Need the full-fat kind for creaminess
Making It Happen:
- First Things First:
- Warm oven to 320°F. Put parchment in an 8-inch springform pan, covering bottom and sides. Make a water bath by setting a bigger pan with hot water on the bottom rack.
- Fix Up The Matcha:
- Mix matcha with 2 tablespoons hot water, stirring until totally smooth without any clumps. Let it cool while you work on other stuff.
- Get The Cheese Mix Ready:
- Using a double boiler or bowl over steaming water, slowly melt cream cheese, butter, and milk until silky smooth. Take it off the heat and let it cool about 5 minutes. You want it warm but not burning hot.
- Build Your Batter:
- Beat egg yolks with sugar for 3 minutes until they turn light yellow and flow like ribbons. Gently fold in your cheese mix and matcha paste. Sift flour, cornstarch, and salt right onto the batter, then fold in just enough to combine.
- Whip Those Whites:
- In a totally clean bowl, beat egg whites until foamy. Slowly add the rest of your sugar, whipping until you get stiff, shiny peaks. Add this to your matcha mix in three batches, folding gently.
- Into The Oven:
- Pour everything into your ready pan, tap it a few times to pop air bubbles. Stick it in the hot oven with the water bath below. Bake for 60-70 minutes until the top feels set but still has a slight wiggle.
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The earthy matcha mixed with the smooth cheesecake makes a treat you won't forget. My friends from Japan tell me it tastes just like the ones back home.
Getting The Feel Just Right
Keep an eye on it during the final 15 minutes of baking. The top should look firm but the middle needs a tiny jiggle. When done, turn the oven off, open the door just a crack, and let it sit in there for an hour.
Looking Its Best
Once it's cooled in the oven, stick it in the fridge for at least 4 hours or better yet, overnight. Use a warm knife around the edges before taking it out of the pan. Sprinkle fresh matcha on top right before you serve it.
Ways To Serve It
Slice with a warm knife and clean the blade between cuts. Fresh berries or whipped cream go great with it. The old-school way is to enjoy it with hot green tea.
Keeping It Fresh
It'll stay good in the fridge for up to 3 days if you keep it in an airtight container. You can also freeze single slices wrapped in plastic and foil for up to a month.
Changing With The Seasons
In hot months, top it with fresh fruits, while in cold weather it pairs wonderfully with candied ginger and citrus flavors.
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I've found that once you get this recipe down, Japanese cheesecake adds a touch of class to any get-together. The way the matcha and cream cheese work together makes something that's fancy yet comforting at the same time.
Frequently Asked Questions
- → Why does cheesecake crack sometimes?
- Cracking happens when a cake cools too fast. Leave the oven door slightly open as it cools.
- → Is culinary matcha okay to use?
- Stick with ceremonial matcha for its vibrant color and better flavor.
- → Why did it go flat?
- Fold egg whites gently and cool it slowly to keep the height intact.
- → Can it be made without matcha?
- Sure, just leave out the matcha for a classic version. Nothing else needs changing.
- → How long will it last?
- Keep it in the fridge for up to 3 days, but it’s tastiest on day one.