japanese cheesecake matcha has a way of making people pause after the first bite, then quietly go in for a second. If you have ever chased that cloud-like texture that jiggles just a bit and melts on your tongue, this is your sign to bake it at home. I am sharing the version I make for family birthdays and cozy weekends, and yes, it is easier than you think. No fancy tools, only a few smart steps, and a little patience while it bakes in a water bath. By the end, you will have that delicate wobble and a whisper of green tea flavor that keeps everyone curious. Let’s make your kitchen smell like a bakery.
Why You’ll Love This Recipe
This cheesecake is not heavy or dense. It is soft, custardy, and so fluffy that it almost disappears on your tongue. The matcha brings a clean, earthy note that balances the creamy cheese, so it never feels overly sweet. Even the color looks inviting with its gentle green. If you are nervous about water baths or egg whites, I promise I will walk you through it with simple, clear steps. And once you taste it, you will see why I call it Deliciously Creamy Japanese Cheesecake Matcha You’ll Love.
I also love serving a slice with a light dusting of matcha and a dollop of unsweetened whipped cream. If you adore matcha-based desserts, you might enjoy this playful bake too: delicious easy matcha crepe roll cake recipe. It makes a beautiful pairing on a dessert table.
“I tried this for my partner who usually avoids cheesecake, and it completely won them over. The texture is like a cloud and the matcha is just right. Your folding tips made it foolproof.”
Ingredients You’ll Need
Here is everything that lands in my mixing bowls. Keep it simple, measure carefully, and you will be golden.
- 200 g full-fat cream cheese, room temperature
- 50 g unsalted butter
- 120 ml milk, room temperature
- 4 large eggs, separated while cold then let come to room temperature
- 90 g granulated sugar, divided: 30 g for yolks, 60 g for whites
- 60 g cake flour, sifted
- 15 g cornstarch, sifted
- 1 tbsp good-quality matcha powder, sifted
- 1 tsp lemon juice or 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Pinch of fine salt
Ingredient Notes You’ll Be Glad You Read
Cream cheese: The block style works best. Make sure it is soft so it melts smoothly into the milk and butter.
Matcha: Use a matcha you like the taste of. Culinary grade is fine, but avoid anything bitter or stale. Sift it to avoid green clumps.
Cake flour: It keeps the crumb tender. If you only have all-purpose flour, swap 55 g all-purpose plus 5 g extra cornstarch, but sift very well.
Sugar: Dividing the sugar gives you control. Whites need more sugar to whip glossy and stable.
Eggs: Room-temperature whites whip better. Separate carefully to avoid any yolk fat sneaking into the whites.
These simple ingredients transform into a dessert that truly feels like Deliciously Creamy Japanese Cheesecake Matcha You’ll Love.
How to Make It
Prep Your Pan and Oven
- Preheat the oven to 320 F or 160 C. Place a rack in the lower-middle of the oven. Set a kettle of water to boil for the water bath.
- Line the bottom and sides of a 7 or 8 inch round cake pan with parchment. Wrap the outside of the pan in two layers of foil so water cannot seep in. Grease the parchment lightly.
Make the Base Batter
- In a small saucepan on very low heat, melt the cream cheese, butter, and milk together, stirring until smooth. Do not let it simmer. Remove from heat and cool for a few minutes.
- Whisk in the vanilla and salt. Sift in the cake flour, cornstarch, and matcha. Whisk gently until smooth. If it looks lumpy, strain it. You want an even, silky batter.
- Whisk in the egg yolks and 30 g sugar until fully combined. This base should look shiny and lump free. If you see clumps, give it one more pass through a fine strainer.
Whip the Egg Whites Right
- In a clean bowl, add the egg whites and lemon juice or cream of tartar. Begin whipping on medium speed until foamy.
- Slowly rain in the 60 g sugar while beating. Keep whipping until you get a thick, glossy meringue with soft to medium peaks. It should fold like a ribbon, not chunky or dry. Stop before stiff peaks to keep the texture delicate.
Fold and Bake
- Add one third of the meringue to the base batter and fold gently with a spatula. Use wide, slow strokes, turning the bowl as you go. Add the next third, then the last third, folding just until no streaks remain.
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to pop big bubbles. Place the pan inside a larger roasting pan.
- Pour the hot water into the roasting pan to reach about halfway up the sides of your cake pan. Carefully transfer to the oven.
- Bake 25 minutes at 320 F. Reduce to 300 F or 150 C and bake another 25 to 30 minutes. The top should be lightly golden and set, and the center should jiggle slightly when nudged.
- Turn off the oven. Crack the door open and let the cake rest inside for 15 minutes. This gentle cool helps prevent collapse.
- Remove from the water bath. Let the pan cool on a rack for 15 more minutes, then release the cake carefully. Peel off the parchment from the sides. Chill at least 2 hours for the cleanest slices.
This step-by-step gives you the texture that earns its name: Deliciously Creamy Japanese Cheesecake Matcha You’ll Love. Be kind to the egg whites, keep the oven gentle, and you will get that lovable wobble.
How to Store
Once cooled, store the cheesecake in an airtight container in the fridge for up to 3 days. I like to line the container with a paper towel to catch extra moisture so the top stays fresh. The texture actually improves on day two and three as the flavors settle.
For freezing, chill the cake fully, then wrap slices individually in plastic and place them in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the fridge for best texture. The top might look slightly dewy after thawing, so gently pat with a clean paper towel if needed.
Serve cold for structure or let it sit at room temperature for 15 minutes for a softer, custard-like bite. Either way, you will still get that signature lightness that makes it feel like Deliciously Creamy Japanese Cheesecake Matcha You’ll Love.
Troubleshooting Tips
My cheesecake collapsed after baking. This usually happens when the meringue was overbeaten or the temperature changed too quickly. Aim for soft to medium peaks and always cool the cake gradually with the oven door slightly open.
There are cracks on top. The oven may have been too hot or the water bath level was too low. Keep it gentle, and make sure there is enough hot water hugging the pan.
My cake is dense at the bottom. That is a sign of underfolding or big air pockets. Fold in thirds gently but thoroughly, scraping the bottom of the bowl to catch any heavy batter.
There are green specks of matcha. Sift the matcha and dry ingredients. If the batter still has specks, strain it before folding in the whites.
The cake tastes eggy. Keep your bake slow and steady. Overbaking at a high temperature can push out moisture and amplify eggy notes.
Common Questions
Can I use all-purpose flour instead of cake flour? Yes, but sift well. Use 55 g all-purpose plus 5 g extra cornstarch to mimic cake flour. Texture will be slightly firmer but still lovely.
Do I have to use a water bath? For this style, yes. The steam cushions the cake, preventing cracks and tough edges. It is worth the extra dish.
What pan size works best? A 7 inch round pan gives the classic height. An 8 inch pan works too, with a slightly shorter cake and a few minutes less bake time.
Can I reduce the sugar? A little. Take 10 to 15 g off the whites at most. Less sugar means a weaker meringue and a higher chance of collapse.
How strong should the matcha taste be? Balanced and clean. Start with 1 tbsp. For a stronger flavor, add 1 to 2 tsp more, but sift well to avoid bitterness.
A Sweet Finish You Can Absolutely Nail
You now have the full playbook for a tender, wobbly green dream of a cake. Keep your heat low and steady, fold with care, and let the oven do its slow magic. When you slice into it and see that gentle jiggle, you will understand why I keep calling it Deliciously Creamy Japanese Cheesecake Matcha You’ll Love. If you like exploring variations and expert takes, check out this helpful guide from Kat Lieu: Matcha Japanese Cheesecake Recipe by Kat Lieu. Now it is your turn to bake, slice, and share a little cloud on a plate.
Deliciously Creamy Japanese Cheesecake Matcha
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and fluffy Japanese cheesecake with a delicate matcha flavor that melts in your mouth.
Ingredients
- 200 g full-fat cream cheese, room temperature
- 50 g unsalted butter
- 120 ml milk, room temperature
- 4 large eggs, separated
- 90 g granulated sugar, divided (30 g for yolks, 60 g for whites)
- 60 g cake flour, sifted
- 15 g cornstarch, sifted
- 1 tbsp good-quality matcha powder, sifted
- 1 tsp lemon juice or 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Pinch of fine salt
Instructions
- Preheat the oven to 320°F (160°C) and prepare a water bath.
- Line a 7 or 8 inch round cake pan with parchment and wrap in foil.
- Melt cream cheese, butter, and milk together until smooth, then cool.
- Whisk in vanilla and salt, then sift in cake flour, cornstarch, and matcha. Whisk until smooth.
- Whisk egg yolks with 30 g sugar until fully combined.
- In a separate bowl, whisk egg whites with lemon juice until foamy, then gradually add 60 g sugar until glossy.
- Fold one-third of meringue into the batter, followed by the rest in thirds until no streaks remain.
- Pour batter into prepared pan, tapping to remove air bubbles, and place in a roasting pan.
- Add hot water to the roasting pan halfway up the sides of the cake pan.
- Bake for 25 minutes, then reduce the temperature to 300°F (150°C) and bake an additional 25-30 minutes.
- Cool in the oven with the door cracked for 15 minutes, then cool on a rack for another 15 minutes.
- Chill for at least 2 hours before serving.
Notes
Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg