I whisk this on quiet Sunday mornings while my cat supervises from the counter like a tiny health inspector.
Original Matcha Japanese Cheesecake Recipe tastes airy and creamy, with earthy matcha, gentle tang, and a soft, jiggly crumb. It suits tea lovers and cheesecake fans seeking a not-too-sweet dessert, and it takes about 1 hour 45 minutes, start to finish.
Original Matcha Japanese Cheesecake Recipe
Original Matcha Japanese Cheesecake Recipe balances rich cream cheese with fluffy meringue, so each slice feels light yet satisfying. A warm water bath keeps the crumb tender and prevents cracks. Sifted matcha blends cleanly into the batter, which gives a vibrant hue and smooth flavor without bitterness.
Ingredients You’ll Need
- Cream cheese: 250 g full-fat, room temp (Philadelphia works great)
- Unsalted butter: 50 g
- Whole milk: 100 ml
- Granulated sugar: 120 g, divided (use superfine sugar or pulse granulated 10 seconds in a blender)
- Large eggs: 4, separated, room temp
- Cake flour: 60 g (no cake flour? Use 50 g all-purpose + 10 g cornstarch)
- Cornstarch: 20 g
- Matcha powder: 2 tablespoons (8–10 g), sifted; pick a bright, fresh culinary grade (Naoki, Jade Leaf, or Ippodo culinary work well)
- Lemon juice: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Fine salt: 1/4 teaspoon
- Cream of tartar: 1/4 teaspoon (or swap with 1/2 teaspoon lemon juice in the whites)
- Optional: powdered sugar for dusting, extra matcha for dusting
Equipment:
- 8-inch (20 cm) round cake pan (not springform) + parchment for bottom and sides
- Heavy-duty foil to wrap the pan
- Large roasting pan for a water bath
- Stand mixer or hand mixer
- Medium saucepan + heatproof bowl (for a makeshift double boiler)
- Fine-mesh sieve
- Kitchen scale (helps a lot with accuracy)
- Offset spatula or spoon, and a skewer or toothpick
How to Make Original Matcha Japanese Cheesecake
- Set up the pan and oven
Preheat the oven to 325°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment. Wrap the outside with two snug layers of foil to keep water out. Set a kettle of water to boil. - Warm the dairy base
Place cream cheese, butter, and milk in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth and glossy. Remove from heat. - Flavor the base
Whisk in vanilla and lemon juice. Sift matcha directly over the warm mixture and whisk until the color looks even and lump-free. - Add the yolks
Whisk in egg yolks, one at a time, until the batter looks silky. Sift in cake flour and cornstarch, plus the salt. Whisk just until smooth. Keep this bowl slightly warm while you whip the whites. - Start the meringue
In a clean bowl, beat egg whites with cream of tartar on medium speed until foamy. Rain in the sugar gradually while mixing. - Whip to medium peaks
Increase to medium-high and whip until the meringue forms shiny medium peaks that curl slightly at the tips. Stop before it looks dry. - Lighten the batter
Fold one-third of the meringue into the matcha batter to loosen it. Use broad, gentle strokes from bottom to top. - Finish the fold
Add the remaining meringue in two additions, folding until no streaks remain. Keep the mixture airy. - Fill the pan
Pour the batter into the lined pan. Tap the pan once on the counter to release big bubbles. Drag a skewer in gentle circles across the surface to pop any tiny bubbles. - Set the water bath
Place the foil-wrapped pan inside a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. - Bake
Bake for about 60 minutes, until the top springs back to a light touch and looks pale golden. Turn off the oven, crack the door a few inches, and let the cake rest inside for 15 minutes to prevent shrinkage. - Cool and unmold
Lift the pan from the bath and remove the foil. Cool on a rack for 15 minutes, then run a thin knife around the edge. Invert onto a parchment-lined plate, peel the parchment, then flip upright. Dust with powdered sugar and a whisper of matcha, if you like. Slice with a warm, dry knife for clean edges.
Expert tips & Mistakes to Avoid
- Sift matcha, flour, and cornstarch to avoid green speckles and lumps.
- Keep eggs at room temp for better volume and smoother folding.
- Aim for medium peaks; stiff peaks can cause a tall rise and a harsh collapse.
- Wrap the pan tightly so the water bath stays out; water in the batter ruins the crumb.
- Bake low and slow; high heat leads to cracks and browning.
- Crack the oven door at the end to limit sudden temperature shock.
- Use a scale for flour and sugar; accuracy keeps the texture consistent.
- Fold gently; rough mixing knocks out air and yields a dense cake.
Variations I’ve Tried
- Gluten-free: Use a 1:1 gluten-free baking flour and keep the 20 g cornstarch.
- Dairy-free: Use vegan cream cheese, plant butter, and full-fat coconut milk; expect a slightly denser crumb.
- Egg-free: Swap the meringue with whipped aquafaba (stabilize with 1/4 tsp cream of tartar); texture turns more custardy.
- Add-ins: Fold in yuzu or lemon zest; swirl a few teaspoons of adzuki paste; finish with white chocolate shavings.
What to Serve With it
Pair slices with fresh berries, lightly sweetened whipped cream, or a spoon of yuzu curd. Pour hot genmaicha, a matcha latte, or a floral oolong. For a fun contrast, serve a drizzle of honey or condensed milk on the side.
Make-Ahead and Storage
- Bake up to 2 days ahead; chill covered once fully cool.
- Store in the fridge for 4 days, well wrapped.
- Freeze slices for up to 1 month; wrap each slice, then bag them. Thaw overnight in the fridge.
- For that warm, soufflé-like bite, warm a slice in a 250°F (120°C) oven for 6–8 minutes, or give it 10–15 seconds in the microwave.
Nutrition Information
Calories: about 236 per serving (10 slices).
Protein: moderate from eggs and cream cheese. Carbs: mostly from sugar and flour. Fat: mostly from cream cheese and butter, with a lighter feel due to the whipped structure.
Ingredients
Instructions
- Preheat your oven to 320°F (160°C). Line the bottom and sides of a 7-inch round cake pan with parchment paper. Prepare a larger pan for a water bath.
- In a saucepan over low heat, melt the cream cheese, butter, and milk. Stir until smooth. Let cool to room temperature.
- In a medium bowl, sift together cake flour, matcha green tea powder, and salt. Set aside.
- Add egg yolks to the cooled cream cheese mixture. Whisk until well combined.
- Gently fold in the sifted flour and matcha mixture until just combined.
- In a separate large bowl, beat the egg whites with cream of tartar until they form soft peaks. Gradually add sugar, and continue beating until stiff peaks form.
- Fold a third of the egg white mixture into the batter to lighten it. Then gently fold in the remaining egg whites in two parts, being careful not to deflate the mixture.
- Pour the batter into the prepared cake pan. Tap the pan gently to remove air bubbles.
- Place the cake pan into the larger prepared pan. Carefully add hot water to the larger pan to come halfway up the sides of the cake pan (water bath).
- Bake for 60 minutes or until the cake is set and lightly golden on top.
- Turn off the oven and leave the cheesecake inside for 15 minutes with the door slightly ajar to prevent sudden temperature changes.
- Remove the cake from the oven and the water bath. Let the cake cool completely before transferring it to a serving plate.
- Slice and serve on its own or dusted with extra matcha powder.
Notes
Ensure all ingredients are at room temperature for best results. Using a water bath helps achieve a beautiful, fluffy texture. Be gentle when folding in the egg whites to retain as much air as possible for softness.