Delicate Matcha Japanese Cheesecake
Enjoy a light, airy, and creamy Matcha Japanese Cheesecake — the perfect blend of earthy matcha flavor and silky cheesecake texture. This melt-in-your-mouth dessert is ideal for tea time or any special occasion.
Equipment
- Mixing Bowls
- Electric Mixer
- Whisk
- Measuring cups and spoons
- Springform Pan
- Baking dish (for water bath)
- Spatula
Ingredients
- 250 g cream cheese softened
- 100 g sugar
- 2 large eggs
- 100 ml heavy cream
- 60 g matcha powder
- 1 tbsp lemon juice
- 1 pinch salt
- ½ cup biscuit crumbs optional, for crust
- 50 g unsalted butter melted, for crust
Instructions
- Preheat oven to 320°F (160°C). Prepare ingredients and a springform pan.
- If using a crust, mix biscuit crumbs with melted butter and press into the pan base.
- Beat cream cheese until smooth. Add sugar and mix until creamy.
- Add eggs one at a time, mixing well after each.
- Stir in heavy cream, matcha powder, lemon juice, and salt until fully blended.
- Pour mixture into the prepared pan and smooth the top.
- Place the pan in a water bath and bake for 50–60 minutes until set but slightly wobbly.
- Turn off oven and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Dust with matcha powder or top with whipped cream before serving.
Notes
For a vegan version, use dairy-free cream cheese and substitute eggs with flaxseed meal. Always use high-quality matcha for the best flavor and color. Avoid overmixing and ensure the cheesecake cools gradually to prevent cracks.