Description
Light and fluffy matcha Japanese cheesecake with a beautiful green swirl, combining cream cheese richness with earthy matcha flavor.
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)
Instructions
- Preheat your oven to 170°C (340°F).
- In a mixing bowl, beat the cream cheese until smooth. Add the sugar and mix well until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and melted butter until fully combined.
- Sift the flour and salt into the mixture, stirring until smooth.
- Divide the batter into two bowls. Add the matcha powder to one bowl and mix well until the green color is uniform.
- 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.
- Place the baking pan in a larger pan filled with water to create a water bath.
- Bake for about 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the middle.
- Turn off the oven and crack the door open, letting the cheesecake cool down gradually for about an hour.
- 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