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Dive into the smooth combo of velvety cheesecake with the unique grassiness of matcha green tea. This cloud-soft Japanese cheesecake just melts away as you eat it, giving you mild sweetness and that stunning green look everyone loves.
I first tried making this after stopping by a small Japanese bakery. That airy texture got me hooked, and I spent weeks tweaking batches until I got this spot-on version.
Key Ingredients:
- Cream cheese: Go for Philadelphia brand at room temp for the creamiest results
- Matcha powder: Only use ceremonial grade for that bright green color
- Cake flour: Gives you that soft, light texture
- Eggs: Use room temperature ones for maximum fluffiness
- Butter: Pick unsalted, European style if you can find it
- Whole milk: Don't skimp with low-fat versions
Cooking Guide:
- First Things First:
- Warm your oven to 320°F. Put parchment in an 8-inch springform pan, covering bottom and sides. Fill a bigger pan with hot water and place on the bottom rack.
- Mix Your Matcha:
- Stir matcha powder with 2 tablespoons hot water until it's totally smooth without any clumps. Let it cool while you work on other stuff.
- Make The Cheese Mix:
- Using a double boiler or bowl over hot water, melt your cream cheese with butter and milk until smooth as silk. 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 and sugar until they turn light yellow and flow like ribbons, about 3 minutes. Mix in your cooled cheese blend and matcha mix. Sprinkle flour, cornstarch, and salt right onto the mix and fold in gently.
- Whip Those Whites:
- In a super clean bowl, beat egg whites until they foam up. Slowly add the rest of your sugar and keep whipping until you get shiny, stiff peaks. Fold this into your green batter in three batches.
- Time To Bake:
- Pour everything into your pan and tap it to get rid of air bubbles. Put it in the oven above that water bath. Bake for 60-70 minutes until the top feels firm but still has a little wiggle.
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The earthy matcha mixed with smooth cheesecake makes something you won't forget. My friends from Japan tell me it tastes just like the ones back home.
Managing Your Bake
Keep an eye on things during the final 15 minutes. The top should look set but the middle needs a slight jiggle. Switch the oven off, open the door just a crack, and let it sit in there cooling for an hour.
Making It Look Good
Once it's cooled in the oven, stick it in the fridge for at least 4 hours or leave it overnight. Slide 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
Use a warm knife to slice it, cleaning the blade between cuts. Try it with fresh berries or a dollop of whipped cream. The traditional way is alongside 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 tight in plastic and foil for up to a month.
Changing With The Seasons
In summer, top it with fresh fruits, while winter versions taste amazing with bits of candied 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 event. The gentle blend of matcha and cream cheese makes a treat that's fancy yet homey at the same time.
Frequently Asked Questions
- → Why does the cake crack sometimes?
- Quick temperature drops cause cracks. Let it cool slowly with the oven door slightly open.
- → Can I swap ceremonial matcha with culinary matcha?
- Stick to good ceremonial matcha for the best color and taste.
- → Why does it sink in the middle?
- Be gentle folding the egg whites, and cool slowly to keep its height.
- → Is it okay to skip matcha?
- Sure! Leave it out for the classic version. No changes to the recipe required.
- → How long will it stay fresh?
- Refrigerate up to 3 days but enjoy within a day for the best texture.