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Experience the silky smoothness of traditional Japanese cheesecake infused with premium matcha green tea. This airy dessert combines rich cream cheese with the distinct flavor of matcha, creating a light, delicate texture and subtle sweetness.
This recipe was perfected through multiple testing sessions to achieve the ideal balance between the distinct matcha flavor and creamy cheesecake base.
Key Ingredients
- Cream cheese: Full-fat, room temperature
- Matcha powder: Premium ceremonial grade
- Cake flour: For light texture
- Fresh eggs: Room temperature
- Unsalted butter: High quality
- Whole milk: For richness
Preparation Method
- Initial Setup:
- Preheat oven to 320°F. Prepare 8-inch springform pan with parchment. Set up water bath.
- Matcha Preparation:
- Blend matcha with hot water until smooth. Allow to cool.
- Base Mixture:
- Melt cream cheese, butter, milk using double boiler method until smooth. Cool slightly.
- Batter Creation:
- Beat egg yolks and sugar until pale. Incorporate cheese mixture and matcha. Fold in sifted dry ingredients.
- Egg Whites:
- Whip whites to glossy peaks, adding sugar gradually. Fold into main batter carefully.
- Baking:
- Transfer to pan, remove air bubbles. Bake with water bath 60-70 minutes until set with slight jiggle.
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The authentic combination of matcha and cream cheese creates a uniquely Japanese dessert experience.
Texture Tips
Monitor final baking minutes carefully. Surface should be set but maintain slight movement in center. Cool gradually with oven door cracked.
Serving Instructions
Chill thoroughly before removing from pan. Dust with fresh matcha powder just before serving.
Service Suggestions
Use clean, warm knife for slicing. Accompany with fresh berries or cream. Serve alongside traditional green tea.
Storage Guidelines
Store in refrigerator up to 3 days. Freeze individual portions up to 1 month when properly wrapped.
Seasonal Variations
Top with fresh berries in summer months or crystallized ginger during winter season.
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This refined Japanese cheesecake combines traditional technique with elegant presentation, suitable for special occasions.
Frequently Asked Questions About the Recipe
- → How long can I keep this?
- You can keep it in the fridge for about three days, but it's really best if you eat it within a day.
- → Is it okay to make this without any matcha?
- Totally! Just skip the matcha, and you've got a regular Japanese cheesecake. You don't have to change anything else.
- → What makes my cheesecake sink?
- Make sure you're mixing the egg whites in very carefully and letting it cool down slowly. That's super important to keep it from falling.
- → Is it okay to use the regular, cooking-grade matcha?
- For the best taste and that vibrant green, go with ceremonial-grade matcha – it really makes a difference.
- → My cheesecake has cracks. What went wrong?
- Usually, cracks show up if the temperature changes too fast. Try cooling it down slowly in the oven, and just leave the door cracked open a bit.