Matcha Japanese Cheesecake Recipe by Kat Lieu — modern asian baking (2024)

Yield 6-8

Author Kat Lieu

For the batter

• 1 cup (225 g) cream cheese
• 1/4 cup (55 g) butter
• 5 eggs yolks
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (30 g) cake flour
• 2 tablespoons (about 16 g) cornstarch
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon lemon or yuzu juice
• 1/2 cup (120 g) milk
• 1 to 2 teaspoons culinary matcha

For the stiff peaks meringue

• 5 egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/4 cup (50 g) granulated sugar

For the toppings

• 1 tablespoon confectioners’ sugar, optional
• Matcha for dusting the top of the cake

Make the batter

1. In a pot over low heat, mix the cream cheese and butter until smooth and creamy. Remove from heat. Whisk in the sugar and egg yolks until incorporated. Add the flour, corn starch, baking powder, vanilla extract, lemon juice, matcha, and milk and whisk until incorporated, scraping the sides of the pot as needed. Set aside.

Make stiff peaks meringue

1. 🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2 to 3 minutes. 🥚Add cream of tartar when you see some white foam. Gradually add sugar when the beaten egg whites have become very white and foamy. Mix until stiff peaks form.

Make the final batter and bake

1. Add one-fifth of the meringue to the batter. Gently whisk until incorporated. Repeat 2 more times. Then pour all the batter into the bowl with the meringue. Gently fold in the remaining meringue to the batter, until hom*ogenous, thick, and creamy. There should be no white streaks remaining in the batter. Use the whisk to fully incorporate all the meringue into the batter.
2. Pour the batter into the prepared pan. Tap the pan against the counter a few times. Swirl the whisk over the top of the cake to smooth out. Put the pan in a large baking dish. Place the dish on the oven rack. With oven mitts on, pull the rack out. Fill the dish with about 1.5 inches (3.8 cm) of hot water. Bake for about 18 minutes, until the cake rises a bit. Crack the oven door open slightly for 10 seconds. Lower the oven temperature to 285°F (140°C) and bake for an additional 50 to 60 minutes, until the top is golden brown.
3. With the door ajar, keep the cake in the oven for 20 minutes after baking.
4. Remove from the oven. The cake will deflate a little.
5. To remove the cake from the pan, place a plate over the cake. If the pan is still hot, use oven mitts. Flip the cake out onto the plate. While the cake is upside down, remove the parchment papers. Quickly place a serving plate on top of the cake (it’s the bottom part of the cake). Carefully flip again. Alternatively, if the parchment collar is supportive enough, hold two opposite sides of the parchment collar and simply lift the cake out of the pan.
6. Dust with the optional confectioners’ sugar and matcha. You may top with fruits of choice. Serve while the cake is still warm and jiggly. (Or chill the cake overnight and enjoy it denser (aged) but still very good (my preferred way of eating Japanese cheesecake.

Mooncake Molds

Wilton Aluminum 8-Inch Round Cake Pan Set, 2-Piece

Modern Asian Baking at Home Cookbook

Tag @subtleasian.baking on instagram and hashtag it # subtleasianbakes