Description
A light and fluffy Japanese cheesecake with a delicate matcha flavor that melts in your mouth.
Ingredients
Scale
- 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