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
