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Sink your teeth into this airy, cloud-like treat that perfectly blends velvety cheesecake with the bold, earthy notes of matcha green tea. This Japanese-inspired dessert will melt away on your tongue while giving you just enough sweetness and a stunning green hue.
I first tried making this after stopping by a tiny Japanese bakery. I couldn't get over how unique the texture was, so I spent weeks testing different versions until I got this just right.
Picking Your Ingredients:
- Cream cheese: Go with Philadelphia, left out till it's soft for the best results
- Matcha powder: Don't skimp - get ceremonial grade for that bright green color
- Cake flour: This gives you that soft, light texture
- Eggs: Use fresh ones at room temp to get the most volume
- Butter: Pick unsalted, European style works best
- Whole milk: Use full-fat for extra creaminess
How To Make It:
- First Things First:
- Warm your oven to 320°F. Put parchment in your 8-inch springform pan, covering sides too. Make a water bath by setting a bigger pan with hot water on the bottom rack.
- Getting The Matcha Ready:
- Mix matcha with 2 tablespoons hot water until it's totally smooth with no clumps. Let it cool while you work on the rest.
- Making The Cheese Mix:
- Melt cream cheese, butter, and milk in a double boiler until everything's smooth. Take it off the heat and let it cool about 5 minutes. It should be warm but not hot.
- Creating The Base:
- Beat egg yolks and sugar for about 3 minutes until they're pale and ribbon-like. Fold in your cheese mix and matcha paste. Sprinkle flour, cornstarch, and salt right over the top and fold gently just until mixed.
- Whipping The Whites:
- In a clean, dry bowl, beat egg whites until foamy. Slowly add the rest of the sugar and keep beating until you get stiff, glossy peaks. Add this to your matcha mix in three batches, folding gently.
- Into The Oven:
- Pour everything into your pan and tap it a few times to get rid of air bubbles. Put it in the oven with the water bath underneath. Bake for 60-70 minutes until the top feels set but still has a little wiggle.
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The earthy matcha mixed with the smooth cheesecake makes something you won't forget. My friends from Japan tell me it tastes just like what they'd get back home.
Getting The Right Feel And Temp
Keep an eye on it during the last 15 minutes of baking. The top should look firm but the middle should still jiggle slightly. After it's done, turn the oven off, open the door a bit, and let it cool inside for an hour.
Making It Look Amazing
Once it's cooled in the oven, stick it in the fridge for at least 4 hours or overnight. Use a warm knife around the edges before you take it out of the pan. Just before serving, sprinkle some fresh matcha on top.
Ways To Serve It
Use a warm knife to slice it, and wipe the blade clean between cuts. Try adding fresh berries or a dollop of whipped cream. It's traditionally enjoyed 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 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 summer, top it with fresh fruits, while winter versions taste great with bits of candied ginger and citrus.
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Now that I've got this down pat, I find this Japanese cheesecake brings a touch of class to any event. The way the matcha and cream cheese work together creates something that's fancy yet totally comforting.
Frequently Asked Questions
- → What causes cracking on top?
- Sudden temperature changes are usually the culprit. Let it cool gradually with the oven door slightly open.
- → Can I use a lower-grade matcha?
- For the best flavor and color, stick with ceremonial grade matcha.
- → Why did it lose its height?
- You need to be careful when folding egg whites and let it cool slowly to keep its fluffy texture.
- → Any substitutes for matcha?
- You can skip matcha entirely and enjoy a plain Japanese cheesecake without changes to the recipe.
- → How long can I store it?
- It stays fresh in the fridge for up to 3 days, but enjoy it within 24 hours for the best taste.