Q: What does matcha add to a cheesecake?

Matcha provides a grassy, subtly bitter aroma, a vibrant color, and a gentle earthy sweetness that complements the cheesecake’s creaminess without overpowering it.

Q: How much matcha powder for cheesecake?

For this recipe, 1 tablespoon of matcha powder gives a noticeable tea flavor and color; adjust to taste if you prefer lighter or stronger tea notes.

Q: How is Japanese cheesecake different from regular cheesecake?

Japanese cheesecake is lighter and fluffier—more like a souffle—achieved by folding in stiffly beaten egg whites and baking in a water bath, resulting in a delicate, airy texture rather than a dense, creamy slice.

Original Matcha Japanese Cheesecake Recipe: 3 Best Easy Pro

Name: Original Matcha Japanese Cheesecake Recipe: 3 Best Easy Pro
Prep time: 20 min
Cook time: 1 h
Total time: 3 h 20 min
Cuisine: Japanese
Ingredients: 200 g cream cheese, softened; 50 g unsalted butter, softened; 100 ml milk; 3 large eggs, separated; 60 g cake flour (or all-purpose flour, sifted); 20 g cornstarch; 80 g sugar, divided; 1 tbsp matcha powder; 1 tsp vanilla extract; 1 tsp lemon juice; Pinch of salt

Description

Original Matcha Japanese Cheesecake Recipe: Light, fluffy, and delicately sweet cheesecake with a beautiful green tea swirl.

Ingredients

Scale

200 g cream cheese, softened
50 g unsalted butter, softened
100 ml milk
3 large eggs, separated
60 g cake flour (or all-purpose flour, sifted)
20 g cornstarch
80 g sugar, divided
1 tbsp matcha powder
1 tsp vanilla extract
1 tsp lemon juice
Pinch of salt

Instructions

Preheat oven to 320°F (160°C). Line the bottom of a round springform pan with parchment and wrap the outside with foil (for water bath baking).
In a small pot, melt cream cheese, butter, and milk over low heat, stirring until smooth. Remove from heat and let cool slightly.
Sift in flour, cornstarch, and matcha powder. Add egg yolks and vanilla extract. Whisk until smooth.
In a separate bowl, beat egg whites with lemon juice and salt until foamy. Gradually add sugar and whisk until soft peaks form.
Gently fold the meringue into the matcha batter in 3 additions, keeping the mixture airy.
Pour into the prepared pan. Place the pan in a larger baking dish and fill with 1 inch of hot water (water bath).
Bake for 50–60 minutes until the top is set and lightly golden. Turn off oven, leave the cake inside for 10 minutes, then remove.
Cool completely before removing from pan. Slice and enjoy chilled or at room temperature.

Notes

Water bath helps prevent cracking and keeps the cheesecake moist.
Ensure all ingredients are at room temperature before mixing for a smoother batter.
Chill the cheesecake for best slicing; overnight chilling is ideal.
You can adjust the matcha amount for a lighter or stronger tea flavor.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Cheesecake
Method: Baked with water bath
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A
Cholesterol: N/A

Keywords: Original Matcha Japanese Cheesecake Recipe, matcha cheesecake, Japanese cheesecake, green tea cheesecake, matcha cake, layered cheesecake