Matcha Japanese Cheesecake Recipe: Make a bouncy jiggly green tea Japanese soufflé cheesecake! — Phil and Mama (2024)

• 6 egg whites 🥚
• 1/4 tsp (1.23 g) cream of tartar (or vinegar or lemon juice)
• 1/4 cup (50.22 g) fine sugar
• 6 egg yolks 🥚
• 8 oz cream cheese (1 bar)
• 1/4 cup (56.72 g) butter
• 1/2 cup (125 ml) milk
• 1/4 cup (50.22 g) fine sugar
• 2 tbsp (25.6 g) corn starch (magic ingredient)
• 1/4 cup (31.29 g) all purpose flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake)
• 1 tbsp (12.8 g) matcha powder mixed into a paste with 3 tbsp water (or milk)
• (Vanilla extract or powder or lemon juice for extra flavoring are all optional)

1. Lay out all your ingredients. Line either two 6-inch cake pans with parchment paper (rims and bottom) or one 8-inch cake pan. A 10-inch cake pan will result in a flatter cake. Separate 6 eggs. Place the egg whites in a mixer bowl.
2. Pre-heat oven to 325-340F depending on your oven. Prepare bain-marie (baking dish with about 1/2 inch of water, or a little more).
3. In a pot over low heat, add the cream cheese, butter, and 1/4 cup of fine sugar. Mix until everything is smooth and creamy. Then add in the egg yolks. Mix again until creamy before adding all the cornstarch and flour.
4. Mix 1 tbsp of matcha powder (ceremonial is best but it’s expensive) with 3 tbsp water or milk. Add the matcha mixture into the pot and mix again before adding the milk.
5. Mix everything together. Vanilla extract is optional— you can add a splash.
6. Set the batter aside and beat your egg whites into stiff peaks, starting at medium speed. When you see some foam, add the cream of tartar (or vinegar or lemon juice.) Only add the 1/4 sugar gradually after the egg whites become white and foamier.
7. Beating the egg whites will take a while (8-12 minutes). Gradually increase your mixer speed. If you under-beat, your cake will be flat.
8. Take a large scoop of egg white and mix it (with a hand whisk) with the cake batter. You need to incorporate it fully but don’t go too hard or else the batter will become too water. Do this two more times before pouring all of the batter into the rest of the egg whites.
9. Fold and mix gently but make sure your final batter is a smooth, creamy, lava-like batter that pours slowly onto the cake pans. Fill the cake pans to the rims and smooth out the top with your whisk.
10. Bake for 25 minutes at 325F-340F, and watch for the cake to rise. If the cake does not rise at all, the temperature is too low, or you have under-beaten your egg whites, or over-mixed your final batter. After 25 minutes, open the oven door for 10 seconds, and lower the temperature to 245-265F, again depending on your oven. Bake for an additional 45 minutes.
11. Turn off the heat and leave the cakes to cool in the oven for about 10 minutes.
12. Remove from oven with oven mitts, flip them over, enjoy the bouncy jiggles (as I have) and eat! Optionally top with powdered sugar and matcha powder.

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