Japanese Matcha Souffle Cheesecake: Cloud-Soft and Jiggly

Name: Japanese Matcha Souffle Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 200g cream cheese, room temperature; 40g unsalted butter; 100ml whole milk; 5 large eggs, separated, room temperature; 1 tablespoon ceremonial grade matcha powder, mixed with 3 tablespoons hot water; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 40g cake flour; 20g cornstarch; Pinch of salt; 100g granulated sugar, divided

Posted on June 28, 2026

Japanese matcha souffle cheesecake with a light, airy texture, dusted with matcha powder and sliced for serving.

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⏱ Prep: 30 min 🔥Bake: 60–70 min 👤Serves: 8 🍵Style: Soufflé / Cotton

Japanese matcha souffle cheesecake is unlike any cheesecake you’ve had, light and cottony, with a signature jiggle, made by folding whipped egg whites into a matcha-infused cream cheese batter and baking it gently in a water bath. The earthy, slightly bitter matcha balances perfectly against the sweetness, and the texture is somewhere between a chiffon cake and a classic cheesecake, rich, but impossibly airy. It takes patience more than skill, and the payoff is genuinely spectacular.

Ingredients

200g cream cheese, room temperature
40g unsalted butter
100ml whole milk
5 large eggs, separated, room temperature
1 tablespoon ceremonial grade matcha powde, mixed with 3 tablespoons hot water into a smooth paste; ceremonial grade gives the best color and flavor
1 teaspoon vanilla extract
1 tablespoon lemon juice
40g cake flour, or substitute all-purpose flour, removing 1 tablespoon per ¼ cup and replacing with cornstarch
20g cornstarch
Pinch of salt
100g granulated sugar, divided

How to make Japanese matcha souffle cheesecake

Prep the pan and oven. Line an 8-inch round cake pan with parchment paper, including the sides. Wrap the outside of the pan tightly in foil to keep water out during the bath. Preheat the oven to 320°F (160°C) and have a kettle of hot water ready for the water bath.
Make the matcha paste. Whisk the matcha powder with the hot water until completely smooth, with no lumps. Set aside to cool.
Melt the base. In a saucepan or double boiler over low heat, combine the cream cheese, butter, and milk. Stir until completely smooth, then remove from heat and let cool slightly.
Build the batter. Whisk the egg yolks into the slightly cooled cheese mixture until smooth. Add the vanilla, lemon juice, and cooled matcha paste. Sift in the cake flour, cornstarch, and salt, folding gently until just combined, don’t overmix.
Whip the egg whites. In a clean, dry bowl, whip the egg whites on medium speed until foamy. Gradually add the remaining sugar, increasing the speed slightly, and whip until soft peaks form, the whites should hold a gentle curl, not a stiff point.Whip to soft peaks, not stiff. Overbeaten whites are harder to fold in evenly and can cause the cake to deflate or crack as it bakes.
Fold and pour. Fold one-third of the meringue into the matcha batter to lighten it, then gently fold in the rest in two more additions, being careful not to deflate the mixture. Pour into the prepared pan and tap gently on the counter to release air bubbles.
Bake in a water bath. Place the cake pan into a larger baking tray and pour hot water into the tray, reaching about halfway up the sides of the cake pan. Bake at 320°F (160°C) for 25 minutes, then reduce the temperature to 280°F (140°C) and continue baking for another 35–45 minutes, until the top is set but still jiggles slightly when moved.Don’t skip the water bath, it’s what gives this cheesecake its smooth, even texture and helps prevent cracking.
Cool gradually. Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. This prevents a sudden temperature change that could cause it to collapse. Remove from the oven, let cool to room temperature, then chill in the fridge for at least 4 hours, or overnight for the best texture.

Japanese matcha souffle cheesecake recipe

Why the gradual cooling matters so much

This cheesecake rises slowly in the oven thanks to the whipped egg whites, and it can fall just as easily if it cools too fast. Cracking and sudden collapsing both usually trace back to a quick temperature change, leaving the cake in the oven with the door ajar lets it settle gradually instead of shocking it into deflating.

Make it your own

Claire’s note
Skip the matcha entirely for a classic Japanese soufflé cheesecake, everything else stays the same. Hojicha powder makes a lovely roasted-flavor swap if you want something different but still tea-forward. The cake is at its jiggliest and most cake-like right out of the oven, but refrigerated overnight it settles into a denser, still very light, classic cheesecake texture, both stages are delicious, just different. It keeps refrigerated for up to 4 days, or freezes well sliced and wrapped for up to a month.

Serve with

Japanese matcha souffle cheesecake is lovely on its own, dusted with a little extra matcha powder, or with a small spoon of sweet red bean paste alongside. For more from the Japanese collection the complete Japanese recipes guide has it all.

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