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Matcha Japanese Cheesecake

Decadent Matcha Japanese Cheesecake You'll Love to Make

Enjoy this delightful Matcha Japanese Cheesecake, a creamy dessert that offers a perfect balance of flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup cream cheese brings a rich, creamy base that adds lusciousness to your cheesecake.
  • ½ cup granulated sugar sweetens the cheesecake while balancing the matcha's bitterness.
  • ¼ cup milk adds moisture and helps create a light texture.
  • ¼ cup heavy cream contributes to the cheesecake's creaminess and velvety mouthfeel.
  • ¼ cup all-purpose flour gives structure and stability to this Matcha Japanese Cheesecake.
  • 3 large eggs bind the ingredients together, ensuring a smooth and cohesive treat.
  • 1 teaspoon matcha green tea powder infuses the dessert with earthy flavor and vibrant color.
  • 1 tablespoon lemon juice brightens the flavor and balances the richness of the cream cheese.

Equipment

  • Mixing Bowl
  • hand or stand mixer
  • Sifter
  • 8-inch springform pan

Method
 

Step-by-Step Instructions for Matcha Japanese Cheesecake
  1. Preheat your oven to 320°F (160°C). Gather your mixing equipment.
  2. In your mixing bowl, combine 1 cup of cream cheese and ½ cup of granulated sugar. Beat together for about 3–5 minutes.
  3. Pour in ¼ cup of milk and ¼ cup of heavy cream, and mix on low speed until well combined.
  4. Sift in ¼ cup of all-purpose flour and 1 teaspoon of matcha green tea powder, and fold together until no lumps remain.
  5. Crack in the 3 large eggs one at a time, mixing well after each addition.
  6. Stir in 1 tablespoon of lemon juice to the batter, mixing until fully combined.
  7. Pour the cheesecake batter into your prepared springform pan and smooth out the top.
  8. Bake for 60 minutes, ensuring a slight jiggle in the center without opening the oven door for the first 40 minutes.
  9. Once baked, cool the cheesecake at room temperature for about 30 minutes, then refrigerate for at least 3 hours.
  10. Carefully remove the cheesecake from the springform pan, slice into wedges, and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 120mgSodium: 200mgPotassium: 150mgSugar: 15gVitamin A: 800IUVitamin C: 1mgCalcium: 100mgIron: 0.5mg

Notes

Use high-quality matcha for the best flavor. Avoid overmixing, and ensure all ingredients are at room temperature before starting.

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