Discover the Creamy Delight of Matcha Japanese Cheesecake

Why make this recipe

This matcha Japanese cheesecake is not just a treat for your taste buds but also a feast for your eyes. Its beautiful green swirl comes from matcha, a finely ground powder made from green tea leaves. This cheesecake is light, fluffy, and has a unique flavor that combines the richness of cream cheese and the earthy taste of matcha. It’s perfect for any occasion, whether it’s a cozy gathering with friends or a special celebration.

How to make Matcha Japanese Cheesecake

Ingredients:

• 200g cream cheese
• 50g sugar
• 2 large eggs
• 60ml milk
• 30g unsalted butter
• 25g all-purpose flour
• 5g matcha powder
• A pinch of salt
• Water (for a water bath)

Directions:

1. Preheat your oven to 170°C (340°F).
2. In a mixing bowl, beat the cream cheese until smooth. Add the sugar and mix well until creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk and melted butter until fully combined.
5. Sift the flour and salt into the mixture, stirring until smooth.
6. Divide the batter into two bowls. Add the matcha powder to one bowl and mix well until the green color is uniform.
7. In a baking pan, pour half of the original batter, then spoon in the matcha batter. Use a skewer or a knife to swirl the two batters together.
8. Place the baking pan in a larger pan filled with water to create a water bath.
9. Bake for about 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the middle.
10. Turn off the oven and crack the door open, letting the cheesecake cool down gradually for about an hour.
11. Remove from the oven and chill in the fridge for at least 4 hours before serving.

How to serve Matcha Japanese Cheesecake

Serve this matcha Japanese cheesecake chilled. You can slice it into wedges and enjoy it plain or with a dollop of whipped cream. Pair it with a cup of green tea for a delightful experience.

How to store Matcha Japanese Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it for longer storage, although the texture may change slightly.

Tips to make Matcha Japanese Cheesecake

• Make sure your cream cheese is at room temperature for easier mixing.
• Sift the flour and matcha powder to remove any lumps for a smoother batter.
• Be careful not to overbake the cheesecake to keep it light and fluffy.

Variation

You can customize this recipe by adding flavors like vanilla or lemon zest for a twist. You might also try using a different type of tea, like hojicha, for a unique flavor.

FAQs

1. Can I use other sweeteners instead of sugar?

Yes, you can use alternatives like honey or maple syrup, but adjust the quantity to suit your taste.

2. Can I make this cheesecake without a water bath?

While a water bath helps keep the cheesecake moist, you can bake it without one. Just be cautious to avoid overbaking.

3. What can I use instead of matcha powder?

You can experiment with other flavored powders like cocoa for a chocolate cheesecake or fruit purees for fruity flavors.

Matcha Japanese Cheesecake

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• Author: admin
• Total Time: 195 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

Light and fluffy matcha Japanese cheesecake with a beautiful green swirl, combining cream cheese richness with earthy matcha flavor.

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Ingredients

• 200g cream cheese
• 50g sugar
• 2 large eggs
• 60ml milk
• 30g unsalted butter
• 25g all-purpose flour
• 5g matcha powder
• A pinch of salt
• Water (for a water bath)

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Instructions

1. Preheat your oven to 170°C (340°F).
2. In a mixing bowl, beat the cream cheese until smooth. Add the sugar and mix well until creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk and melted butter until fully combined.
5. Sift the flour and salt into the mixture, stirring until smooth.
6. Divide the batter into two bowls. Add the matcha powder to one bowl and mix well until the green color is uniform.
7. In a baking pan, pour half of the original batter, then spoon in the matcha batter. Use a skewer or a knife to swirl the two batters together.
8. Place the baking pan in a larger pan filled with water to create a water bath.
9. Bake for about 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the middle.
10. Turn off the oven and crack the door open, letting the cheesecake cool down gradually for about an hour.
11. Remove from the oven and chill in the fridge for at least 4 hours before serving.

Notes

Ensure cream cheese is at room temperature for easier mixing. Sift flour and matcha powder for a smooth batter. Avoid overbaking to keep texture light and fluffy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese