My love for cheesecake recipes is as deep as a well-seasoned New York cheesecake.
But when whispers of a matcha-infused Japanese version started swirling through the baking world, my heart turned into a matcha mochi, soft and yearning.
This wasn't just another dessert; it was a portal to a green nirvana, a symphony of earthy elegance waiting to be composed.
My first attempt was a clumsy stumble through the bamboo forest of matcha.
The cake emerged lopsided, the vibrant green splotched with pale patches of unyielding cheese.
But like a samurai facing defeat, I rose, brush in hand, ready to paint a new masterpiece.
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The key, I discovered, lay in the matcha itself. Not just any green powder would do.
Only the finest ceremonial grade, vibrantly colored and subtly bitter, could hold its own against the creamy richness of the cheesecake.
Whisked with sugar and cream cheese, it became a verdant canvas, ready for the next layer. The first bite was an epiphany.
The cheesecake, light as a haiku, dissolved on my tongue, leaving a trail of creamy matcha bliss.
NUTRITIONAL PROFILE
Before we tiptoe through the emerald wonderland of Matcha Japanese Cheesecake Recipe, let's marvel at its vibrant nutritional threadbare.
Woven with antioxidant whispers and the verdant touch of matcha, this dessert doesn't just enchant your taste buds, it drapes your indulgence in a cloak of well-being.
INGREDIENTS
- 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
- 5 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon confectioners’ sugar, optional
- Matcha for dusting the top of the cake
RECIPE INSTRUCTIONS
STEP 01 - Make the batter
- In a pot over low heat, stir together the cream cheese and butter until the mixture is smooth and creamy.
- Take the pot off the heat.
- Whisk in the sugar and egg yolks until well combined.
- Add the flour, corn starch, baking powder, vanilla extract, lemon juice, matcha, and milk.
- Whisk until fully incorporated, scraping down the sides of the pot as needed.
- Set the mixture aside.
STEP 02 - Make stiff peaks meringue
- Begin beating the egg whites on medium speed.
- Gradually increase the speed to medium-high, then to high, allowing 2–3 minutes at each level.
- Once white foam starts to appear, add the cream of tartar.
- When the egg whites are very white and foamy, slowly add the sugar.
- Continue beating until stiff peaks form.
STEP 03 - Make the final Cake batter
- Add 1/5 of the meringue to the batter and gently whisk to combine.
- Repeat twice more.
- Then pour batter into the remaining meringue and fold gently until smooth and creamy, with no white streaks.
- Pour batter into the prepared pan. Tap the pan to release air bubbles and smooth the top with a whisk.
STEP 04 - Start to bake
- Place the pan in a larger baking dish and set on the oven rack.
- Wearing oven mittens, pull the rack out and pour hot water into the baking dish (about 1.5 inches deep).
- Bake at 320°F (160°C) for 18 minutes until slightly risen.
- Briefly open the oven door for 10 seconds, then reduce the temperature to 285°F (140°C) and bake for 50–60 minutes until golden.
STEP 05 - Let it cool down
- Turn off the oven, leave the door ajar, and let the cake sit inside for 20 minutes.
- Remove cake (it will deflate slightly).
- To unmold, flip the cake onto a plate, peel off parchment, then flip again onto a serving plate. Or lift it out using the parchment collar.
STEP 06 - add toppings and serve
- Dust with powdered sugar and matcha if desired.
- Top with fruits such as strawberries and blueberries.
- Add chocolate syrup if you prefer both matcha and chocolate flavor combined.
- Serve warm and jiggly—or chill overnight for a denser texture.
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SERVING IDEAS
- Elevate your Matcha Japanese Cheesecake experience by serving it with a dusting of matcha powder, a drizzle of honey, or a side of fresh strawberries.
- Pair it with a delicate green tea or matcha-infused beverage for a truly immersive culinary adventure.
EXTRA TIPS
- Use high-quality matcha powder for a vibrant color and robust flavor.
- Experiment with different matcha concentrations to suit your taste preferences.
- Garnish with edible flowers for an extra touch of elegance.
THE FINAL SLICE
So, fellow bakers, I urge you to pick up your whisks and brushes.
Embrace the challenge of the matcha Japanese cheesecake recipe, let your oven become your kiln, and paint a masterpiece that will leave your taste buds singing ancient haikus of delight.
For within the folds of this Japanese cheesecake recipe lies not just a cheesecake, but a journey of emerald enlightenment.
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