The Story Behind Matcha Japanese Cheesecake

There’s a kind of quiet magic in the moment you slice into a Matcha Japanese Cheesecake. The knife glides effortlessly through its airy layers, revealing a pastel green interior that whispers of springtime in Kyoto. This isn’t just a dessert—it’s a delicate cultural expression, a dessert that marries Eastern and Western traditions in a bite so soft, it vanishes on the tongue like a memory.

In Japan, matcha is more than just a tea—it is a ritual, a symbol of harmony, purity, and respect. Originating from ancient tea ceremonies, matcha has gracefully made its way into modern desserts, and the Matcha Japanese Cheesecake is one of its most beloved expressions. Unlike dense, Western-style cheesecakes, this version is almost soufflé-like—light, fluffy, and ethereal.

I first encountered this cake during a spring visit to Tokyo, where I watched a local baker gently fold meringue into a matcha-laced cream cheese batter. The bakery smelled like steamed milk and green tea, and the cheesecake jiggled in the display case like a cheerful little dance. That moment stayed with me, and ever since, this cake has become a tradition in my home, especially in spring and autumn when tea and gentle comforts are most welcome.

Whether you’re a seasoned baker or venturing into Japanese desserts for the first time, this Matcha Japanese Cheesecake recipe will guide you gently into its world.

Why You’ll Love This Recipe:

• Whisper-Light Texture – This is not your average cheesecake. It’s soft, spongy, and almost cloud-like thanks to the meringue.
• Unique Flavor Profile – Earthy, slightly bitter matcha meets creamy sweetness for a balanced and refreshing taste.
• Visually Captivating – The natural green hue of matcha turns this cake into a centerpiece.
• Culturally Inspired – A fusion of traditional Japanese ingredients with Western-style baking that feels both sophisticated and comforting.

INGREDIENTS YOU’LL NEED:

For the Cheesecake Batter:

• 1 cup (225 g) cream cheese
• 1/4 cup (55 g) unsalted butter
• 5 egg yolks
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (30 g) cake flour
• 2 tablespoons (16 g) cornstarch
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon lemon or yuzu juice
• 1/2 cup (120 ml) milk
• 1–2 teaspoons culinary matcha powder

For the Meringue:

• 5 egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/4 cup (50 g) granulated sugar

Optional Toppings:

• 1 tablespoon confectioners’ sugar
• Extra matcha powder for dusting

HOW TO MAKE MATCHA JAPANESE CHEESECAKE:

Step-by-Step Instructions:

Step 1: Melt and Blend

Start by gently melting the cream cheese and butter in a saucepan over low heat. Stir constantly until smooth. Remove from heat and whisk in the sugar and egg yolks. This step is the heart of the batter—the creamy, luscious base that carries the matcha flavor.

Step 2: Infuse with Matcha

Sift the cake flour, cornstarch, baking powder, and matcha powder into the batter. Add in vanilla extract, lemon or yuzu juice, and milk. Whisk everything until silky. The batter should now have a pale green tint and a light, creamy texture.

Step 3: Whip the Meringue

In a clean mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually increase the speed and begin adding sugar a little at a time. Continue beating until stiff, glossy peaks form. This step is essential for creating that famous cheesecake jiggle.

Step 4: Fold with Care

Gently fold a third of the meringue into your batter to lighten it. Then carefully fold in the rest in two batches. The goal is to maintain the airiness—this is what gives the cheesecake its signature texture.

Step 5: Prepare for Baking

Line an 8-inch round cake pan with parchment paper. Pour the batter in, gently tap the pan to release bubbles, and place it inside a larger baking tray filled with hot water—creating a steam bath to bake your cake gently and evenly.

Step 6: Bake to Perfection

Bake at 320°F (160°C) for 18 minutes. Reduce to 285°F (140°C) and bake for another 50–60 minutes. The cake should rise and brown slightly on top. After baking, turn off the oven and let it rest inside for 20 minutes with the door slightly open.

Step 7: Chill and Serve

Cool the cheesecake fully in its pan, then transfer it to the fridge for at least 4 hours or overnight. Dust with powdered sugar and a touch of matcha just before serving.

HELPFUL TIPS:

• Use high-quality matcha – Culinary-grade matcha will give your cake the best color and flavor.
• Be patient with the meringue – Stiff peaks are key to keeping the cake light and fluffy.
• Water bath is a must – This gentle method ensures even cooking and a smooth, crack-free top.
• Let it rest – The flavor deepens and the texture sets beautifully when chilled overnight.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes (plus chilling)
• Yield: One 8-inch cheesecake
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

NOTES:

• Matcha can be strong—adjust the amount to your taste preference.
• For an even softer texture, try adding a tablespoon of sour cream to the batter.
• This cake is best served chilled and fresh.

NUTRITIONAL INFORMATION:

(Per slice, approximately)

• Calories: 250
• Fat: 18g
• Carbohydrates: 15g
• Protein: 6g
• Sugar: 12g

FREQUENTLY ASKED QUESTIONS:

What is matcha cheesecake?
Matcha cheesecake blends the earthy flavor of Japanese green tea with the creamy richness of Western-style cheesecake. Its vibrant green hue and smooth texture make it both eye-catching and indulgent. This dessert is ideal for matcha lovers and those looking for a unique twist on a classic treat, offering both a flavor boost and antioxidant benefits.

Where did Japanese cheesecake come from?
Japanese cheesecake, known for its light, airy texture, originated in Japan during the 1970s. Inspired by Western cheesecakes, it became popular through women’s magazines and bakeries like Rikuro Ojisan in Osaka. This souffle-style cake quickly won hearts with its delicate wobble and subtle sweetness, eventually gaining global popularity.

How do you make matcha cheesecake creamy?
To achieve a creamy matcha cheesecake, start with high-quality, full-fat cream cheese at room temperature to ensure smooth blending. Incorporate heavy cream or sour cream for added richness and moisture. These fats help create a silky texture that balances the slightly bitter matcha flavor, resulting in a luscious, melt-in-your-mouth dessert.

What is a Japanese cheesecake?
Japanese cheesecake is a fluffy, souffle-style dessert known for its light, airy texture and gentle sweetness. Unlike dense Western cheesecakes, it has a cloud-like consistency thanks to whipped egg whites and a lower cheese content. Often described as a cross between a chiffon cake and cheesecake, it’s a delightful treat that melts in your mouth.

STORAGE INSTRUCTIONS:

Store in the refrigerator in an airtight container for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze. Always chill before slicing for best texture.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Easy Greek Yogurt Lime Cheesecake
• Matcha Dream Cake
• Luscious Lemon-Lime Cherry Pistachio Cheesecake
• Butterbeer Cream Cake

CONCLUSION:

The Matcha Japanese Cheesecake is more than just a dessert—it’s a celebration of harmony between texture and taste, East and West, tradition and creativity. With every bite, it brings a sense of calm and delight. So next time you’re in need of something special, give this recipe a try. Let your kitchen fill with the scent of sweet green tea and the joy of baking something truly memorable.

Print