Matcha Japanese Cheesecake

Serves 6 · 25 min prep · 28 min cook

Ingredients

• 8 oz cream cheese
• 4 large eggs
• 1/3 cup whole milk
• 1/4 cup cake flour
• 2 tbsp cornstarch
• 2 tbsp culinary-grade matcha powder
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 320°F and prepare an 8-inch round cake pan by lining the bottom with parchment and wrapping the outside with foil for a water bath. Bring cream cheese to room temperature.
2. 2In a large bowl, beat the cream cheese until completely smooth, then gradually beat in the sugar until light. Add the egg yolks one at a time, mixing well after each addition.
3. 3Whisk the milk, vanilla, and lemon juice into the cream-cheese base. Sift the cake flour, cornstarch, and matcha powder together, then fold them gently into the batter until no dry streaks remain and the color is evenly green.
4. 4In a separate clean bowl, whip the egg whites to soft peaks, then continue to stiff peaks that hold shape. Fold the whites into the matcha batter in three additions, keeping as much air as possible.
5. 5Pour the batter into the prepared pan and smooth the top. Place the pan inside a larger roasting pan and pour hot water halfway up the sides to create a gentle water bath.
6. 6Bake for 25–28 minutes until the top is set, lightly golden, and the center still has a slight jiggle when the pan is gently shaken. Turn off the oven, crack the door, and let the cake rest inside for 10 minutes.
7. 7Remove from the water bath, cool on a rack for 20 minutes, then refrigerate at least 1 hour so the texture becomes the signature cotton-soft Japanese cheesecake crumb.
8. 8Dust the chilled cake lightly with powdered sugar, slice with a warm knife, and serve cold for the best melt-in-mouth matcha flavor.