All of a sudden, I craved for matcha Japanese Cheesecake; full of matcha flavored, fluffy, cottony soft, fine texture, light & heavenly cheesecake. Without thinking much, I bake one by adapting the popular Japanese Cheesecake (aka sponge cheesecake or cheese sponge cake). Thus, here is my version of delicious Matcha Japanese Cheesecake that not only known for its deliciousness but also packed with awesome health benefits from the matcha powder.
Matcha has skyrocketed in popularity lately, with matcha shots, lattes, teas and even desserts appearing everywhere from health stores to coffee shops. Like green tea, matcha comes from the Camellia sinensis plant. However, it is grown differently and has a unique nutrient profile.
Amongst its many health benefits, matcha…
Is packed with antioxidants including the powerful EGCg
Boosts metabolism and burns calories
Detoxifies effectively and naturally
Calms the mind and relaxes the body
Is rich in fiber, chlorophyll and vitamins
Enhances mood and aids in concentration
Provides vitamin C, selenium, chromium, zinc and magnesium
Lowers cholesterol and blood sugar
Matcha tea is an easy and simple way to add powerful health benefits to your everyday diet.
Japanese Cheesecake Recipe
scroll ⬇️to get the recipe
If you have baked the Japanese Cheesecake with the recipe I shared previously and got it done successfully, this Matcha Green Tea version is just a slight modification from the original recipe; that is, by substituting part of the flour with matcha powder. In case you are new to this 2-part batter recipe, it is important to read through the recipe and the notes given, not forgetting to watch the video repeatedly.
Let’s bake the healthy yummy delicious Matcha Japanese Cheesecake!
Watch “How-To-Bake” Video
Matcha Japanese Cheesecake
Delicious Baking Recipe
Please watch the entire video for better flow of info, this is just a quick recap
Gather all the ingredients and tools, measure and prepare them in advance before getting started.
Don’t forget to preheat the oven for at least 20 minutes before sending your cake for baking. An in-oven thermometer is good to check the actual temperature of your oven.
All ingredients are in room temperature.
Grease the pan with an abundance of butter then line the base with parchment paper.
Cream the cream cheese over a hot water bath.
Add egg yolks and whisk, 2 at a time.
Add sugar and whisk.
Heat up the milk and butter before adding them into the cream cheese mixture and whisk.
Then add salt and whisk.
Remove the hot water bath.
Next, mix all the flour (cake flour, corn starch & matcha powder) in a bowl. This will help the matcha powder to blend into the mixture better. However, You can do it after weighing all the flours before even start the first step of creaming the cream cheese.
Sift 1/2 of the flour into the cream cheese mixture, mix well. Add the balance and mix until they are well blended together. Take note that matcha powder is a bit difficult to dissolve in the mixture.
Set the cream cheese mixture aside and prepare the meringue.
The meringue has to beat till soft peak condition. In order to achieve a silky smooth texture, slow down your mixer speed towards the end of beating. Beat for a few more seconds to get a fluffy smooth silky meringue.
Carefully fold both mixtures together into a smooth fluffy batter.
Pour the batter into the lined cake pan then set the pan into a water-bath setting before sending to the oven.
Watch the cake being bake at 4:14 mins in the video.
Once the cake is cooled in the oven, release it from the pan by flipping it out. Watch the video at 4:34 mins.
Decorate it and chill before serving.
The matcha powder stenciled pattern will turn darker after absorbing the moisture from the cheesecake.