Japanese Matcha Cheesecake, Soufflé-Style and Crustless
Cheese and matcha batter, soft egg-white peaks, and a water bath make six slices after gradual cooling.
By Roseline Zhou, Founder
Contents
Japanese matcha cheesecake rises with whipped egg whites and bakes gently in a water bath. This version has no cookie crust; about 4 tsp (8 g) matcha goes into the batter for six slices. Allow at least 3 hours 55 minutes, including cooling and chilling. For another way to serve dessert, other matcha set desserts can be sliced or served in dishes.
If you'd rather buy than bake this soufflé-style version, the Atelier's creations include a Basque matcha cheesecake for pickup at a Maison de Matcha. The Japanese cheesecake in this recipe uses a different method, with a pale surface and airy batter. Take it out of the oven gradually: a sudden temperature drop would make it sink further.
Ingredients for Japanese matcha cheesecake
- 7 oz (200 g) spreadable cream cheese for the cake
- about 3 1/3 fl oz (100 ml) milk for the cake
- 1.1 oz (30 g) butter for the cake
- 4 eggs, about 7 oz (200 g) without shells, for the cake
- 1.8 oz (50 g) wheat flour for the cake
- 0.7 oz (20 g) cornstarch for the cake
- about 4 tsp (8 g) matcha for the cake
- 2.8 oz (80 g) sugar for the cake
How to bake the soufflé-style matcha cheesecake
- Preheat the oven to 300°F (150°C).
- Line the fixed-bottom 7-inch (18 cm) pan with parchment paper, leaving 2 inches (5 cm) above the sides.
- Separate the whites and yolks of the 4 eggs, about 7 oz (200 g) without shells.
- Warm 7 oz (200 g) cream cheese with about 3 1/3 fl oz (100 ml) milk and 1.1 oz (30 g) butter until smooth.
- Let this mixture cool slightly in a bowl for 10 minutes.
- Stir the 4 egg yolks into the warm mixture.
- Sift 1.8 oz (50 g) flour, 0.7 oz (20 g) cornstarch, and about 4 tsp (8 g) matcha over the bowl.
- Mix with a spatula until no dry powder remains.
- Whip the 4 egg whites until foamy.
- Gradually add 2.8 oz (80 g) sugar to the whites.
- Keep whipping until soft peaks bend at the tip of the beater.
- Fold one-third of the whipped whites into the matcha batter.
- Gently fold in the remaining whites with the spatula.
- Pour the batter into the prepared pan.
- Place this pan in a larger baking dish.
- Pour hot water into the outer dish to a depth of about 3/4 inch (2 cm).
- Bake in the water bath for 65 minutes at 300°F (150°C), until the edge is set and the center still wobbles slightly.
- Turn off the oven.
- Open the door slightly and let the cake cool in the oven for at least 30 minutes.
- Remove the pan from the water bath.
- Let the cake cool in its pan for at least 45 minutes at room temperature.
- Refrigerate the cake for at least 60 minutes.
- Carefully unmold the cold cheesecake.
- Cut it into six slices.
Whip the whites to soft peaks that are flexible enough to fold into the cheese batter. If they're too firm, folding becomes difficult. After 65 minutes, if the center is still liquid, extend baking by 5 minutes at a time and increase the total time. The cake firms up further during both cooling stages and the rest.
Which matcha works in this cheese batter?
The cheese and water-bath baking soften the tea's nuances, so we choose Essence matcha for this cheesecake. Sift about 4 tsp (8 g) with the flour and cornstarch for an even color.
How is it different from other set desserts?
Whipped whites give this cheesecake a light crumb. A flan sets with eggs but doesn't rise in the same way; mousse and panna cotta hold together when cold, without an airy cake crumb.
To serve the six slices with dark chocolate, pour about 2 tsp (10 g) melted chocolate over each, or 2.1 oz (60 g) for the cake. Make this topping after baking without changing the batter.
Our tip. Keep the parchment around the cake while it is warm. It supports the delicate sides as they cool.
Allergens. Milk, eggs, and wheat (gluten) in the cake; check the chocolate in the variation.
