Fluffy Matcha Japanese Cheesecake

Ingredients

• 4 large eggs, separated 4 large eggs, separated
• 120g (1/2 cup) granulated sugar 120g (1/2 cup) granulated sugar
• 120g (4.2 oz) cream cheese, softened 120g (4.2 oz) cream cheese, softened
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• 1 tablespoon matcha powder 1 tablespoon matcha powder
• 60g (1/2 cup) all-purpose flour 60g (1/2 cup) all-purpose flour
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F). Grease and line the bottom of a 8-inch round cake pan with parchment paper.
2. 2.
   In a large bowl, whisk together the egg yolks and half of the sugar until pale and creamy.
3. 3.
   Add the cream cheese and melted butter to the egg yolk mixture. Mix until well combined.
4. 4.
   In a separate bowl, whisk together the milk and matcha powder until smooth. Add the matcha mixture to the cream cheese mixture and mix well.
5. 5.
   Sift the flour into the batter and mix until just combined.
6. 6.
   In another clean bowl, beat the egg whites until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form.
7. 7.
   Gradually add the remaining sugar to the egg whites, beating until stiff peaks form.
8. 8.
   Gently fold the egg white mixture into the batter in three additions, being careful not to deflate the mixture.
9. 9.
   Pour the batter into the prepared cake pan and smooth the top.
10. 10.
    Place the cake pan in a larger baking pan. Fill the larger pan with hot water, about halfway up the sides of the cake pan.
11. 11.
    Bake for 60-70 minutes, or until the top is golden brown and the cake is set.
12. 12.
    Remove the cake from the oven and let it cool completely in the pan before removing.

Treat your ingredients with care...

• Matcha powder — Make sure to use high-quality matcha powder for the best flavor and color. Sift the matcha powder before adding it to the batter to avoid any lumps.

Tips & Tricks

• To achieve a perfectly fluffy texture, make sure all the ingredients are at room temperature before starting.
• Be gentle when folding the egg whites into the batter to avoid deflating the mixture.
• If you prefer a stronger matcha flavor, you can increase the amount of matcha powder slightly.

Serving advice

Serve the Fluffy Matcha Japanese Cheesecake chilled for the best taste and texture. Dust the top with powdered sugar or matcha powder before serving for an elegant presentation.

Presentation advice

To enhance the visual appeal, garnish the cheesecake with fresh berries or a dollop of whipped cream. You can also serve it with a drizzle of chocolate sauce for an indulgent touch.