Original Matcha Japanese Cheesecake Recipe

If you’re looking for a dessert that’s as dreamy as it is dazzling, you’re going to fall in love with this Original Matcha Japanese Cheesecake Recipe. This cake captures all the delicate fluffiness of traditional Japanese cheesecake, then takes it one step further with gorgeous green swirls of earthy, aromatic matcha. Each forkful is a cloud-soft bite that balances sweet, creamy decadence with the slightly bitter complexity of matcha, making it an irresistible treat whether you’re a cheesecake devotee or a matcha enthusiast.

Ingredients You’ll Need

The magic of this Original Matcha Japanese Cheesecake Recipe comes down to a handful of essential ingredients, with each one bringing something special to the table. Nothing flashy or fussy here—just carefully chosen ingredients that create pure cheesecake bliss.

• Cream cheese: The heart and soul of this cheesecake, lending all that tangy, rich creaminess.
• Butter: Adds luxurious silkiness and helps the cake stay moist and lush.
• Egg yolks: Combine with the cream cheese for a lush, velvety base—plus, they deliver that signature golden hue.
• Granulated sugar: Sweetens things up and ensures a delicate balance with the bold flavors of matcha.
• Cake flour: Keeps the crumb feather-light and beautifully soft—don’t substitute all-purpose!
• Cornstarch: Helps with that legendary melt-in-your-mouth texture alongside the flour.
• Baking powder: Gives the cake just enough lift for a perfect soufflé-style rise.
• Vanilla extract: Enhances all the flavors, tying together the sweet and earthy notes.
• Lemon or yuzu juice: A hint of citrus keeps the cake from becoming too heavy and adds a fresh, zesty complexity.
• Milk: Loosens the batter, ensuring your cheesecake is tenderly moist, never dense.
• Culinary matcha: The signature ingredient—vivid, grassy, and complex, matcha powder gives the cake its beautiful color and unmistakable flavor punch.
• Egg whites: When whipped, these transform the cake into an impossibly airy delight.
• Cream of tartar: Helps stabilize your meringue (and your nerves—no sunken cakes here!).
• Powdered sugar and matcha (for topping): That photogenic finish and an extra burst of matcha magic.
• Fresh fruit and chocolate syrup: For next-level garnishes and those moments when you want a touch of drama.

How to Make Original Matcha Japanese Cheesecake Recipe

Step 1: Make the Creamy Batter

Start off by gently melting the cream cheese and butter together over low heat until you have a luscious, creamy blend. This base is key to smooth, velvety results, so be patient and don’t rush the process. Off the heat, whisk in sugar and egg yolks, creating a rich, custardy mixture. Now, whisk in the flour, cornstarch, baking powder, vanilla, citrus juice, matcha, and milk. The matcha will swirl in, tinting the batter a gorgeous pastel green. Keep mixing until silky smooth, making sure you scrape down the sides to avoid any lumps. Set aside—your canvas is ready!

Step 2: Whip Up Stiff Peaks Meringue

A classic Japanese cheesecake is only as airy as its meringue. In a clean bowl, start beating your egg whites at medium speed, then work your way up to high over a few minutes for structure. When you notice fluffy white foam, add the cream of tartar to anchor your peaks. Drizzle in the sugar gradually, and keep beating until the whites are glossy and hold stiff peaks—you should be able to turn the bowl upside down (carefully!) without anything budging. This is what gives your cake that irresistible soufflé bounce.

Step 3: Gently Combine for the Final Batter

To keep things light, gently whisk a small portion of your meringue into the batter to loosen it up. Then, carefully fold in the rest, working in stages so you don’t lose all that precious air. Be patient and use slow, sweeping motions. Once you’ve got a uniform, billowy batter, pour it into your prepared cake pan. A quick tap on the counter will knock out any large air bubbles and give you an even surface for baking.

Step 4: Bake with a Water Bath

Carefully set your pan in a larger baking dish, slide it onto your oven rack, then pour hot water into the outer dish until it’s about 1.5 inches up the sides. This cozy steam bath helps keep the cake ultra-moist and stops cracks from forming. Bake at 320°F (160°C) for 18 minutes for the initial rise, briefly open the oven door to release heat, then lower the temperature to 285°F (140°C) and let it bake for another 50 to 60 minutes. The top should be golden and the cake gently puffed (thanks to your perfect meringue!).

Step 5: Cooling the Cake

To avoid collapse, turn off the oven and let the cake sit inside with the door slightly open for 20 minutes—this gentle cooldown helps preserve the signature jiggly texture. Once cooled, let the cake deflate just a bit, then gently unmold: flip onto a plate, peel off parchment, and flip right side up, or lift out with the parchment collar if you used one. Those gorgeous green swirls should be on proud display!

Step 6: Add Toppings and Serve

Before serving, dust the top with a veil of powdered sugar and another hit of matcha for both style and busts of flavor. For a real showstopper, add a mound of fresh fruits like strawberries and blueberries, or a drizzle of chocolate syrup if you’re craving that unforgettable combo of chocolate and matcha. Serve warm for maximum jiggle and melt-in-your-mouth delight, or chill overnight for a firmer, denser texture.

How to Serve Original Matcha Japanese Cheesecake Recipe

Garnishes

This cake is already a beauty, but a light dusting of powdered sugar and vibrant green matcha makes it Insta-worthy. Try a few slices of fresh strawberries and blueberries if you want color contrast and a burst of juicy freshness. For added decadence, drizzle over a little chocolate syrup—it pairs surprisingly well with the matcha’s earthy notes.

Side Dishes

Original Matcha Japanese Cheesecake Recipe is thoughtful enough to shine solo, but if you’re setting a dessert spread, consider bowls of seasonal fruit, a pitcher of cold brewed green tea, or even a scoop of vanilla ice cream. The cool, creamy ice cream and warm, fluffy cheesecake are a dream together!

Creative Ways to Present

For a fun twist, cut the cheesecake into petite squares and set them on a tiered cake stand for a party. You could even layer pieces in glass jars with whipped cream and berries for a parfait-style dessert. Edible flowers or a sprinkle of toasted coconut flakes also make stunning, sophisticated presentations.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of this Original Matcha Japanese Cheesecake Recipe, keep them fresh by wrapping the cake tightly in plastic wrap or placing slices in an airtight container. Store in the fridge for up to 4 days; the flavors will deepen and the texture becomes even silkier as it sits.

Freezing

Japanese cheesecakes are surprisingly freezer-friendly! Cool the cake completely, then wrap individual slices (or the whole cake) in plastic wrap followed by foil. Freeze for up to a month. Thaw overnight in the fridge before enjoying for the best texture and flavor.

Reheating

If you prefer your Original Matcha Japanese Cheesecake Recipe warm and jiggly, pop a slice in the microwave for 10–15 seconds. Otherwise, let chilled slices sit at room temperature for about half an hour to lose their chill without drying out. Avoid reheating for too long, as it can change the texture.

FAQs

Can I use regular green tea powder instead of matcha?

It’s best to stick with culinary-grade matcha for this recipe. Regular green tea powder won’t give your Original Matcha Japanese Cheesecake Recipe the vibrant color or the intense, earthy flavor that matcha is famous for.

What size pan does this recipe fit best?

A round 8-inch springform pan lined with parchment is perfect for this cheesecake. You want a snug size to help the cake rise nice and tall, giving you that irresistible fluffy texture Original Matcha Japanese Cheesecake Recipe is known for.

Why did my cheesecake sink after baking?

It’s normal for Japanese cheesecakes to deflate slightly after baking, but if yours totally collapsed, it might be due to over-beating the meringue or opening the oven door too early. Gentle folding and a slow cool-down are your best friends!

Is it okay to make the cake a day ahead?

Absolutely! In fact, some people love how the flavors settle and mellow when the cake is made a day ahead. The Original Matcha Japanese Cheesecake Recipe gets even richer and easier to slice after chilling overnight.

Can I make this gluten-free?

Yes, simply swap the cake flour for a gluten-free all-purpose baking blend, but skip coconut flour as it may make the cake dry. The result is still impossibly fluffy and just as beautiful!

Final Thoughts

There’s something a little magical about making (and sharing!) the Original Matcha Japanese Cheesecake Recipe. It’s a perfect blend of art, science, and pure indulgence, all wrapped up in every pillowy, matcha-kissed bite. I hope you give this recipe a try for your next celebration—or just to treat yourself to a slice of something unforgettable!

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