Matcha Japanese Cheesecake


A little while ago Theresa, Katherine, and I got together with our man-people for dinner. We all pitched in for dinner so, as always, I volunteered myself for dessert. I was flipping through my pastry school recipes and decided that I really wanted to bring a Japanese cheesecake. Theresa and I had been planning to make some together, but it just felt right.


It’s been more than a year since pastry school, so I was a little bit nervous. Luckily I didn’t run into any real issue while preparing the cheesecakes. The only thing I could have probably done differently was to sift in my matcha powder, because it was quite difficult to get the lumps out.


The custard portion of my batter

One odd thing I noticed was that the top of the cheesecake shrunk when it was cooling, leaving a ridge in the middle of the cake. I’m not really sure what caused it, and am without any solid theories. My best guess is that it has something to do with the egg whites, but I’m not sure exactly what I would have done incorrectly. We didn’t write very much as far as tips/tricks go in our original post on Japanese cheesecake, so hopefully I can do some internet-ing and figure it out.


Gettin’ my fold on!

I’ll definitely be giving this another go, so I can 1) get it right, and 2) try some alternative flavours 🙂


Matcha Japanese Cheesecake


  • 165 mL homo milk
  • 1 spoon flavour green tea powder
  • 165 g cream cheese
  • 40 softened butter
  • 1 g lemon zest
  • 4 egg yolks
  • 36 g cake flour
  • 14 g cornstarch
  • 4 egg whites
  • 90 g granulated sugar


  1. Pre-heat oven to 320F, and prepare cake rings with parchment paper and aluminium foil. Brush melted butter on the inside of the ring.
  2. Warm up the milk and matcha (sifted in!) over a hot water bath (warm enough to melt the cheese). Add any additional flavours.
  3. Add in the cream cheese, butter, and lemon zest. Mix until smooth.
  4. Add in the egg yolks (ensure that mixture is not too hot or else eggs will scramble) and mix until smooth.
  5. Sift in the flour and cornstarch, and mix until blended. Don’t over mix.
  6. Whip the egg whites until they have a little bit of volume, then gradually add in sugar. Continue to whip until you have a medium peak meringue.
  7. Fold the meringue into the cream cheese mixture, starting with 1/3 then the rest.
  8. Fill the cake rings with batter, and bake in a water bath for ~45 minutes.

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