This Original Matcha Japanese Cheesecake is a delightful twist on the classic cheesecake, offering a light texture and a unique flavor profile. Originating from Japan, this dessert combines the richness of cream cheese with the earthy taste of matcha green tea. The cheesecake is known for its airy consistency, achieved through careful mixing and baking techniques. With its vibrant green color and subtle sweetness, this cheesecake not only satisfies your sweet tooth but also provides a dose of antioxidants from the matcha. Perfect for any occasion, this dessert is sure to impress your family and friends. Whether you are a matcha lover or trying it for the first time, this cheesecake will certainly be a hit at your next gathering. Serve it chilled and experience the silky texture that melts in your mouth.
Incorporating matcha into your dessert recipes is a wonderful way to blend flavors and enjoy something both healthy and delicious. With simple ingredients and steps, this recipe is accessible for bakers of all skill levels. Get ready to create a stunning dessert that brings a taste of Japan right to your home!
Why make this recipe
Creating this Original Matcha Japanese Cheesecake is a fantastic way to enjoy the fusion of flavors that matcha brings to traditional desserts. The light, fluffy texture is achievable even for beginner bakers, making it a rewarding experience. Not only will you impress your guests with your baking skills, but you’ll also introduce them to a unique flavor that is both invigorating and comforting. The matcha not only adds flavor but also brings health benefits to your treat, making it a guilt-free indulgence.
How to make Original Matcha Japanese Cheesecake
Ingredients
- 2 cups cream cheese
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/4 cup matcha green tea powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Pinch of salt
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cream cheese and sugar, and beat until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the matcha powder and vanilla extract until fully incorporated.
- Gently fold in the heavy cream until combined.
- Sift the flour and salt into the batter and mix until smooth.
- Pour the mixture into a greased springform pan.
- Bake in a water bath for about 45-50 minutes, or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving. Enjoy your slice of matcha cheesecake!
How to serve Original Matcha Japanese Cheesecake
To serve your Original Matcha Japanese Cheesecake, slice it into wedges and place on a dessert plate. You can garnish it with a sprinkle of matcha powder or some fresh berries for a pop of color. A dollop of whipped cream on the side can also enhance the dessert experience. For added elegance, serve with a cup of green tea, complementing the flavors beautifully.
How to store Original Matcha Japanese Cheesecake
Store your Original Matcha Japanese Cheesecake in the refrigerator to keep it fresh. It’s best to cover it with plastic wrap to prevent it from absorbing odors. The cheesecake can last for about 3-4 days in the fridge. If you need to keep it for a longer period, you can freeze it. Wrap it tightly in plastic wrap and then place it in an airtight container. It can stay in the freezer for up to a month.
Tips to make Original Matcha Japanese Cheesecake
For the best results, make sure all your ingredients are at room temperature before mixing. This helps in creating a smoother batter. When folding in the heavy cream, be gentle to maintain the light texture. Ensure you use high-quality matcha powder for a rich flavor and vibrant color. Be careful not to overbake the cheesecake, as it should have a slight jiggle in the center when done. Lastly, refrigerate the cheesecake overnight for the best texture and flavor.
Variation
You can experiment with this cheesecake by adding toppings or flavors. Consider incorporating a fruit puree, like raspberry or mango, swirled in the batter for a fruity twist. You could also add a hint of citrus zest, like lemon or yuzu, to brighten the flavor profile. For a crunch, mix in some crushed biscuits into the crust or top it with toasted nuts.
FAQs
What is matcha green tea?
Matcha is a powdered form of green tea made from specially grown and processed tea leaves. It has a vibrant green color and is known for its rich flavor and health benefits.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may affect the texture and flavor of the cheesecake. Full-fat cream cheese gives a creamier consistency.
What is a water bath, and why do I need it?
A water bath helps bake the cheesecake evenly and prevents cracks. It creates a steamy environment in the oven, keeping the cake moist during baking.
Can I make this cheesecake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center should still have a slight jiggle. It will continue to firm up as it cools.
PrintOriginal Matcha Japanese Cheesecake
A delightful twist on the classic cheesecake, featuring a light texture and the unique flavor of matcha green tea.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 265 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 2 cups cream cheese
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/4 cup matcha green tea powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cream cheese and sugar, and beat until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the matcha powder and vanilla extract until fully incorporated.
- Gently fold in the heavy cream until combined.
- Sift the flour and salt into the batter and mix until smooth.
- Pour the mixture into a greased springform pan.
- Bake in a water bath for about 45-50 minutes, or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
For best results, use room temperature ingredients and high-quality matcha powder. Refrigerating overnight improves texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
