Description
A dense yet airy, creamy Japanese-style soufflé cheesecake infused with vibrant green tea matcha. This recipe uses a water bath and meringue technique for a cloud-like texture that is easier to make than it looks.
Ingredients
Scale
- 16 oz (450g) full-fat brick cream cheese, room temperature
- 2 tablespoons (30g) unsalted butter, room temperature
- 1/2 cup (100g) granulated white sugar, divided
- 1/4 cup (60ml) whole milk
- 1 tablespoon (8g) cornstarch
- 2 tablespoons (12g) culinary grade matcha powder
- 3 large eggs, separated (yolks and whites)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
- 1 cup (100g) graham cracker crumbs (for crust)
- 3 tablespoons (45g) melted butter (for crust)
- 1 tablespoon (15g) sugar (for crust)
- 1/2 teaspoon matcha powder (for crust)
Instructions
- Preheat oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan tightly in two layers of heavy-duty aluminum foil to make it waterproof.
- In a large bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and vanilla extract, beating until combined. Add milk and cornstarch, mixing until smooth.
- Sift in the 2 tablespoons of matcha powder and whisk or beat until the color is uniform and vibrant green.
- Add egg yolks one at a time, mixing on low speed just until incorporated. Set aside.
- In a separate clean, dry bowl, beat egg whites with lemon juice and cream of tartar until foamy. Gradually add remaining sugar while beating. Increase speed to high and beat until stiff, glossy peaks form.
- Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then, gently fold in the remaining meringue until just combined. Do not overmix.
- Pour batter into the prepared springform pan and smooth the top. Place the springform pan inside a large roasting pan.
- Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan.
- Bake for 60-75 minutes until edges are set but the center still jiggles slightly like Jell-O.
- Turn off the oven and crack the door open slightly (use a wooden spoon to keep it ajar). Let the cake cool inside for at least 1 hour.
- Remove from water bath and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Sift matcha twice to avoid clumps. Ensure all ingredients are at room temperature for a smooth batter. The water bath is essential for preventing cracks and ensuring a creamy texture. Do not open the oven door during the first hour of baking. For clean slices, dip a sharp knife in hot water and wipe dry before each cut.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
Keywords: Japanese Matcha Cheesecake, Green Tea Dessert, Soufflé Cheesecake, Creamy Cheesecake, Matcha Recipe, Baking