Total time · 70 min
Japanese Matcha Cheesecake
A light, airy crumb balances the green, slightly bitter matcha in this cheesecake.
- Prep
- 25 min
- Cook
- 45 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~317 kcal per serving partial estimate
- Ingredient value
- ~$10.54 partial estimate; 7 of 8 ingredients estimated
Ingredients
- 450 g Cream cheese
- 5 pieces Eggs
- 3/4 cup Sugar
- 1/2 cup All-purpose flour
- 1/2 cup Milk
- 12 g Matcha powder
- 10 ml Lemon juice
- 1 g Salt
Directions
- 18 min
Separate eggs; sift flour, matcha, and salt, then soften cream cheese to room temperature.
- 35 min
Beat cream cheese, yolks, milk, and lemon; add dry ingredients, then gently fold in whipped egg whites.
- 17 min
Bake in a water bath at 325 °F (160 °C) until the center reaches 160 °F (71 °C) and still wobbles slightly; cool in the cracked oven.