There’s something almost magical about the first time you see a Japanese cotton cheesecake wobble. It’s like watching a sweet little miracle — soft, jiggly, and impossibly fluffy, with just enough bounce to make you smile. This matcha version takes that cloudlike texture and infuses it with the rich, earthy aroma of finely ground green tea powder. The result? A stunning dessert that’s as elegant as it is cozy — perfect for quiet mornings with a cup of tea or impressing friends at your next gathering.
When I first started baking this matcha Japanese cotton cheesecake, I was sure it would be intimidating — but it’s surprisingly approachable once you understand the rhythm of the recipe. Think gentle whisking, slow folding, and low-and-slow baking that rewards your patience with a cake so light it practically floats. Plus, matcha adds not only a beautiful green hue but also a subtle depth of flavor that balances the sweetness perfectly. For a little matcha inspiration, check out this guide to choosing the best culinary matcha powder — it makes all the difference when you want that vivid color and authentic Japanese taste.
Ingredients You’ll Need
Here’s everything you need to make your own dreamy, jiggly matcha Japanese cotton cheesecake. Each ingredient has a small note to help you get the best texture and flavor.
- Cream Cheese (150g) – Use full-fat cream cheese at room temperature. It gives the cake its signature smoothness.
- Unsalted Butter (40g) – Adds richness and stability; make sure it’s melted and slightly cooled before mixing.
- Whole Milk (60ml) – The moisture helps create that soft, soufflé-like crumb.
- Cake Flour (40g) – Low-protein flour keeps the cake light and tender.
- Cornstarch (10g) – Adds extra softness and prevents the cake from becoming too dense.
- Matcha Powder (1–1.5 tbsp) – Use high-quality, vibrant green matcha for flavor and color.
- Egg Yolks (3 large) – Adds richness and helps emulsify the batter.
- Egg Whites (3 large) – Whipped into a meringue to create that signature airy lift.
- Granulated Sugar (70g, divided) – Some for the yolk batter, most for stabilizing the meringue.
- Cream of Tartar (¼ tsp) – Helps stabilize the meringue; lemon juice works as a substitute.
- Warm Water Bath – Ensures even baking and prevents cracking.
How to Make Matcha Japanese Cotton Cheesecake
Let’s walk through this step by step. Don’t rush — this cake is all about gentle movements and patience.
1. Prep the Pan and Oven
Preheat your oven to 320°F (160°C). Line the bottom and sides of a round cake pan (7 or 8 inches) with parchment paper. Wrap the bottom tightly with foil to keep water from seeping in during the water bath.
2. Make the Matcha Base
In a heatproof bowl, melt the cream cheese, butter, and milk together using a double boiler or microwave (10–15 seconds at a time). Stir until silky smooth.
Sift in the matcha powder, cake flour, and cornstarch, whisking until lump-free. Let it cool slightly, then whisk in the egg yolks one by one. This creates your luscious, earthy green batter.
3. Whip the Meringue
In a clean mixing bowl, beat the egg whites until foamy. Add cream of tartar, then gradually add the remaining sugar in three additions. Whip until soft peaks form — glossy, not stiff. Think cloud-like, not marshmallowy.
4. Fold Gently
Take one-third of the meringue and fold it into the matcha batter to lighten the texture. Then carefully fold in the remaining meringue, using long, slow strokes. Don’t overmix — that air is your cake’s secret weapon.
5. Bake Low and Slow
Pour the batter into your prepared pan and tap it gently to release air bubbles. Place it in a larger pan filled with 1 inch of hot water. Bake for 25 minutes at 320°F, then reduce to 290°F (145°C) and bake for another 40–45 minutes until set and lightly golden.
6. Cool and Reveal
Turn off the oven, crack the door slightly, and let the cake cool slowly for 15–20 minutes. This prevents collapsing. Once cooled, unmold carefully — the top should jiggle beautifully when touched.
Tips, Tricks & Variations
- No Cream of Tartar? A few drops of lemon juice work just as well.
- Avoid Cracks: Make sure your oven temperature isn’t too high and the water bath stays warm throughout.
- Flavor Swaps: Try adding vanilla bean, cocoa powder, or even black sesame for a twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy chilled.
- Make It Mini: Use cupcake tins for adorable, individually portioned cheesecakes.
Serving Suggestions
Serve this cake as-is for a minimalist, Japanese-style dessert, or dress it up with a few simple touches:
- A dusting of matcha powder or powdered sugar on top.
- A dollop of lightly sweetened whipped cream.
- Fresh berries or a drizzle of condensed milk for a café-style twist.
- For tea lovers, it pairs perfectly with genmaicha or hojicha lattes.
Presentation tip: Slice with a hot, clean knife for smooth, café-worthy edges — perfect for your next Pinterest photo moment.
FAQs About Matcha Cheesecake
1. Why did my cheesecake crack?
Cracks usually happen when the oven’s too hot or the cake cools too quickly. Keep it slow and steady with a warm water bath.
2. Can I make this without matcha?
Yes! Skip the matcha for a plain Japanese cotton cheesecake, or replace it with cocoa powder for a chocolate version.
3. My cheesecake didn’t rise — what happened?
Likely your meringue wasn’t whipped enough or it deflated during folding. Aim for soft, glossy peaks and gentle folding.
4. How can I make this gluten-free?
Swap the cake flour for an equal amount of cornstarch or a gluten-free flour blend.
5. Can I freeze it?
Yes — wrap slices tightly in plastic wrap and freeze for up to a month. Thaw in the fridge before serving.
6. What type of pan works best?
A non-stick or removable-bottom round pan is ideal, lined well to prevent sticking and water seepage.
Final Thoughts
This Matcha Japanese Cotton Cheesecake is one of those recipes that feels like an act of self-care. It asks for your attention but rewards you with something truly special — a cake that’s airy, elegant, and joyfully imperfect in all the best ways. Whether you’re baking for a cozy weekend treat or sharing with someone you love, this recipe delivers comfort and calm in every bite.
If you’d like to explore more Japanese-inspired desserts, visit Just One Cookbook’s dessert collection — it’s full of recipes that capture the same balance of beauty and simplicity.
Print
The Dreamiest Matcha Japanese Cotton Cheesecake (Light, Bouncy & Jiggly!)
- Total Time: 1 hour 30 minutes
- Yield: 1 (7–8” cake) 1x
Description
This Matcha Japanese Cotton Cheesecake is soft, fluffy, and lightly sweet with a gentle green tea aroma. Inspired by the classic Japanese soufflé cheesecake, it’s airy yet creamy — like biting into a cloud. The slow bake and delicate meringue give it that signature jiggle. Perfect for green tea lovers and anyone craving a light, elegant dessert that feels café-worthy yet homey.
Ingredients
150g cream cheese – softened; use full-fat for a silky texture.
40g unsalted butter – melted and slightly cooled.
60ml whole milk – adds moisture for that bouncy crumb.
1–1.5 tbsp matcha powder – high-quality, vibrant green matcha for flavor and color.
40g cake flour – low-protein flour keeps it soft and delicate.
10g cornstarch – for extra fluffiness and stability.
3 large egg yolks – adds richness and binds the batter.
3 large egg whites – whipped for the soufflé-like rise.
70g granulated sugar (divided) – sweetens and stabilizes the meringue.
¼ tsp cream of tartar – keeps meringue glossy and stable.
Hot water bath – for gentle, even baking.
Instructions
Preheat oven to 320°F (160°C). Line and wrap a 7–8″ round pan with parchment paper and foil.
Make the base: Melt cream cheese, butter, and milk together over a double boiler or in short microwave bursts. Stir until smooth.
Add dry ingredients: Sift in matcha, cake flour, and cornstarch. Whisk until lump-free.
Add yolks: Let the mixture cool slightly, then whisk in egg yolks one by one.
Whip the meringue: Beat egg whites until foamy. Add cream of tartar, then sugar in three additions until soft, glossy peaks form.
Fold together: Gently fold ⅓ of the meringue into the matcha batter to lighten it, then fold in the rest. Be patient — overmixing deflates the air.
Bake: Pour into the pan. Place in a larger pan with 1 inch of hot water. Bake 25 min at 320°F, then reduce to 290°F (145°C) and bake 40–45 min until set.
Cool: Turn off the oven, crack the door, and let cool 15–20 minutes before unmolding. Enjoy the satisfying jiggle!
Notes
For a gluten-free version, swap cake flour for cornstarch or gluten-free flour blend.
To avoid cracks, don’t skip the water bath and cool gradually.
Use fresh matcha (not older than 6 months) for bright color and best flavor.
Slice with a hot knife for smooth, café-style edges.
Best served slightly chilled or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 165 kcal
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 85 mg