Matcha Japanese Cheesecake – Light, Fluffy, Small Portioned (6 inch cake)
What is This Cheesecake?
This matcha Japanese cheesecake is very different than a traditional flavored cheesecake in flavors and texture. One major difference is that this cheesecake does not have a crust. It also uses a quarter of the cream cheese as my basque cheesecake recipe. It’s a very light, subtle-flavored cheesecake, and some people may say it’s a jiggly cheesecake, or wouldn’t even consider it a cheesecake! The only Japanese cheesecakes I’ve had were from Uncle Tetsu and ones I’ve made on my own.
Why This Cheesecake
I admit it… I prefer other cheesecakes compared to this type of cheesecake because I enjoy big flavor and big texture. This cheesecake is very light, and I’m not too fond of the regular/plain flavor, so adding matcha or something else to flavor it makes it more enjoyable. It’s the baking aspect and visuals of this cheesecake that creates some type of affinity that is difficult to explain. Seeing the texture, the jiggles, and cutting into these cheesecakes is just so satisfying. Also, my mom really likes this type of cheesecake (flavor and texture-wise), and my brother and I are like, “Huh…” I baked this and brought it over to my parents to share.
Let’s Get Started! Ingredients Time!
- 3 Eggs, separated. Preferably 3 egg whites in a bowl that is large enough to beat to stiff peaks, and the 3 egg yolks in a smaller container to dump into a mixture later.
- 4 tablespoons of sugar, separated (2 small containers of 2 tablespoons of sugar each)
- 4 oz cream cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon corn starch
- 6 tablespoons milk, separated by 4 tablespoons and 2 tablespoons
- 1 tablespoon matcha
Instructions
Some Prep
- Go ahead and separate your eggs if that hasn’t been done already. Same goes to the other ingredients that lists to separate.
- Mix the matcha in the 2 tablespoons of milk until it mostly dissolves and forms a paste. If it’s mostly dissolved and you let it sit, it will thicken.
Make the “Base” / Flavored Portion
- Heat the cream cheese, butter, and 2 tablespoons of sugar and stir until mixed well and creamy.
- Remove the above creamy mixture from heat and mix in the egg yolks.
- Then mix in the milk until incorporated.
- Mix in the flour and corn starch until incorporated.
- Mix in the matcha paste (matcha + milk from prep) until well incorporated.
Let the Above Mixture Cool While Doing the Following
- Prepare your 6 inch springform pan by placing parchment paper inside to cover it.
- Wrap the bottom of the pan with some aluminum foil.
- Prepare a water bath by filling an oven-safe pan/container ~1/2 inch or so that will fit the pan in the water in the pan.
- Preheat the oven to 340.
Make the Meringue Portion
- Beat the egg whites and gradually add the 2 tablespoons of sugar.
- Continue to beat on medium/high until stiff peaks.
Folding Time and Baking Time
- Fold in the “Base” into the Meringue. Be careful not to deflate the meringue too much, but make sure most meringue chunks get smoothed into the mixture.
- Once the above is ready, pour the mixture into the parchment paper lined pan.
- Place the filled and lined pan into the water bath and place in oven.
- Bake for 25 minutes at 340 and then turn down the temperature to 275 and bake for another 45 minutes.
- The top should be lightly browned, and baking time depends on the oven. If it is underdone, give it a few more minutes or turn off the oven and leave it in there for 10 – 15 minutes for addition baking at a lower temperature.
Image Visuals Above
Above contains some images during my bake of this matcha Japanese cheesecake.
Enjoy Warm or Cold
There may be mixed preferences to enjoy Japanese cheesecake. Some enjoy it warm when it’s still jiggly, and some enjoy it cold (let cheesecake cool and place in fridge overnight) so that the consistency is a bit closer to a regular cheesecake. It’s good by itself or with a nice beverage, such as coffee or tea.
Taste and Texture
I personally think Japanese cheesecakes taste very subtle. The regular ones (no flavoring) tastes more of cream cheese than traditional cheesecakes to me since there is less sugar in Japanese cheesecakes. I’ve tried several types from Uncle Tetsu, and enjoyed the ones that hid the cream cheese flavors, such as the coffee cheesecake. Yum! The texture is rather soft and squishy. There’s not much need to chew since the tongue can do most of the work. It’s rather satisfying.
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