Let me tell you about my latest obsession: matcha Japanese cheesecake! This dessert is a total game-changer—it’s rich and fluffy, with a unique flavor that perfectly blends the earthiness of matcha with the light, airy texture of traditional Japanese cheesecake. I first discovered this gem at a little café in Tokyo, and wow, I was hooked! I remember making it for a family gathering, and everyone just couldn’t get enough. The way it melts in your mouth with that hint of green tea flavor is pure bliss! Trust me, once you try this cheesecake, you’ll never want to go back to regular cheesecake again!
Ingredients List
- 200g cream cheese (softened at room temperature)
- 50g sugar (granulated)
- 3 large eggs (at room temperature)
- 100ml heavy cream
- 30g matcha powder (high-quality for the best flavor)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (freshly squeezed)
- 30g all-purpose flour (sifted)
How to Prepare Instructions
Preheat the Oven
First things first, let’s get that oven preheating to 160°C (320°F). This step is super important because a properly heated oven helps create that perfect fluffy texture we all love in a Japanese cheesecake. You want it nice and warm when you pop your cake in!
Mix the Ingredients
In a large mixing bowl, beat the softened cream cheese and sugar together until it’s smooth and creamy. Trust me, this makes all the difference! Now, add the eggs one at a time, mixing well after each addition. This will ensure your cheesecake is extra airy, so don’t rush this step!
Combine with Matcha
Next, stir in the heavy cream, matcha powder, vanilla extract, and lemon juice. I love the vibrant green color that the matcha adds! Make sure everything is well combined, but don’t overmix—just until it’s all blended together beautifully.
Prepare for Baking
Now it’s time to sift in the flour. This helps avoid any lumps, so just gently fold it in until it’s just combined. Then, pour your lovely batter into a greased springform pan. Make sure it’s evenly spread out for even baking!
Baking the Cheesecake
Place your springform pan in a water bath—this is crucial for keeping the cheesecake moist and preventing cracks. Bake it in the preheated oven for about 50 minutes. You’ll know it’s ready when the top is lightly golden and the center is just set.
Cooling and Chilling
Once it’s done baking, let it cool in the oven with the door ajar for about 30 minutes. This helps prevent any sudden temperature changes. After that, pop it in the refrigerator and chill for at least 4 hours before serving. Trust me, the waiting will be worth it for that melt-in-your-mouth experience!
Tips for Success
- Use high-quality matcha powder for the best flavor—trust me, it’s worth it!
- Make sure all ingredients are at room temperature before starting. This helps everything blend together seamlessly.
- Don’t overmix the batter after adding the flour; just mix until combined to keep that light and fluffy texture.
- Be careful with the water bath—make sure it’s not too full! You want steam, not water in your batter. Oops!
- Let the cheesecake cool gradually in the oven; this prevents cracks from forming on the surface.
- For an extra touch, you can serve it with a dollop of whipped cream or a sprinkle of matcha on top.
Nutritional Information
Here’s a quick look at the estimated nutritional information for one slice of my delightful matcha Japanese cheesecake. Keep in mind that these values can vary based on the exact ingredients you use, but this gives you a good idea of what to expect:
- Calories: 250
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 200mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 15g
- Protein: 4g
This information is an estimate based on common ingredients, so feel free to adjust according to your specific brands and measurements. Enjoy this rich and fluffy cheesecake guilt-free!
FAQ Section
Can I use a different sweetener instead of sugar?
Absolutely! You can substitute sugar with alternatives like honey or maple syrup. Just keep in mind that it might change the texture slightly, so start with a smaller amount and adjust to taste.
What if I don’t have heavy cream?
No worries! You can replace heavy cream with half-and-half or whole milk, although the cheesecake might be a bit less rich. If you have some plain yogurt, that can work too, adding a nice creaminess!
How long can I store leftovers?
You can keep your matcha Japanese cheesecake in the refrigerator for up to 4 days. Just make sure it’s well-covered or stored in an airtight container to keep it fresh and delicious!
Can I freeze this cheesecake?
Yes! You can freeze the cheesecake for up to 2 months. Just wrap it tightly in plastic wrap and then place it in a freezer-safe container. Remember to thaw it in the refrigerator before serving for the best texture.
What’s the best way to serve it?
I love serving my matcha Japanese cheesecake with a light dusting of powdered sugar or a dollop of whipped cream. You can also pair it with fresh berries for a pop of color and flavor! Enjoy the delightful combination!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for any occasion!
- Fluffy, rich texture that melts in your mouth.
- Unique flavor profile combining the earthiness of matcha with the classic Japanese cheesecake.
- Impressive dessert that’s sure to wow your friends and family.
- Perfect for both matcha lovers and those new to this delightful ingredient.
- Can be made ahead of time, allowing you to enjoy stress-free entertaining.
- Adaptable—try it with different toppings to suit your taste!
Storage & Reheating Instructions
To keep your matcha Japanese cheesecake fresh and delicious, store any leftovers in the refrigerator. Simply cover it with plastic wrap or place it in an airtight container to prevent it from absorbing any odors. It should stay tasty for up to 4 days—if it lasts that long!
If you want to freeze your cheesecake for a later treat, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. This way, you can enjoy a slice whenever the craving hits! It can be frozen for up to 2 months. Just remember to thaw it in the refrigerator overnight before serving for the best texture and flavor.
When you’re ready to enjoy your cheesecake again, there’s no need for reheating—just serve it chilled! The creamy, rich texture is part of what makes this dessert so special, so trust me, it’s best enjoyed cold. You can even add a fresh topping or a sprinkle of matcha to elevate it further!
For more information on the health benefits of matcha, check out this Healthline article.
If you’re interested in more delicious dessert recipes, visit our dessert section for inspiration!
For tips on baking techniques, you can refer to this King Arthur Baking guide.
Print
Matcha Japanese Cheesecake: 7 Steps to Deliciousness!
- Total Time: 4 hours 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and fluffy Japanese cheesecake infused with matcha green tea.
Ingredients
- 200g cream cheese
- 50g sugar
- 3 large eggs
- 100ml heavy cream
- 30g matcha powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 30g all-purpose flour
Instructions
- Preheat the oven to 160°C (320°F).
- In a bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream, matcha powder, vanilla extract, and lemon juice.
- Sift in flour and mix until just combined.
- Pour the batter into a greased springform pan.
- Bake in a water bath for 50 minutes.
- Let cool in the oven with the door ajar for 30 minutes.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use high-quality matcha for best flavor.
- Ensure all ingredients are at room temperature.
- Adjust baking time based on your oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: matcha japanese cheesecake, japanese cheesecake, matcha dessert
