Description
A light and cottony matcha souffle cheesecake with a rich yet airy texture, made by folding whipped egg whites into a matcha-infused cream cheese batter.
Ingredients
Scale
- 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
Instructions
- Prep the pan and oven by lining an 8-inch round cake pan with parchment paper, wrapping the outside in foil. Preheat the oven to 320°F (160°C) and prepare a kettle of hot water.
- Make the matcha paste by whisking the matcha powder with hot water until smooth.
- Melt the base by combining cream cheese, butter, and milk in a saucepan over low heat. Stir until smooth and cool slightly.
- Build the batter by whisking the egg yolks into the cheese mixture. Add vanilla, lemon juice, and cooled matcha paste. Sift in cake flour, cornstarch, and salt, folding gently.
- Whip the egg whites in a clean bowl until foamy, gradually adding the remaining sugar until soft peaks form.
- Fold one-third of the meringue into the matcha batter, then gently fold in the rest. Pour into the prepared pan.
- Bake the cheesecake in a water bath at 320°F (160°C) for 25 minutes, then reduce to 280°F (140°C) and bake for another 35–45 minutes until the top is set but jiggles slightly.
- Cool gradually by turning off the oven and leaving the cheesecake inside with the door ajar for 15 minutes. Chill in the fridge for at least 4 hours.
Notes
For a classic Japanese soufflé cheesecake, skip the matcha. The cheesecake keeps refrigerated for up to 4 days or can be frozen sliced for up to a month.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg