This Matcha Japanese Cheesecake comes together in about 60 minutes and is baked in a water bath for a easy dessert that your family will love! You can switch up the matcha powder with your favorite flavors if you’re not a fan, or use it as a fun way to clean out the fridge and get creative with what you have on hand. Trust me, this dessert is not only beautiful but also super delicious!
Ingredient Breakdown
- Cream Cheese
- Granulated Sugar
- Eggs
- Milk
- Matcha Powder
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
Let’s Get Cooking!
Step-by-Step Instructions
Preheat the Oven : Start by preheating your oven to 160°C (320°F). This is essential for even baking, so don’t skip it!
Cream the Cheese and Sugar : In a mixing bowl, beat 250g of cream cheese and 100g of granulated sugar until it’s super smooth, about 2-3 minutes. This step is crucial because you want to eliminate those pesky lumps!
Add Eggs : Next, it’s time to add the eggs 3 large eggs, one at a time, making sure to mix well after each addition. You want everything beautifully incorporated and lightened up a bit in color.
Mix in Wet Ingredients : Stir in 100g of milk, 30g of matcha powder, and 1 teaspoon of vanilla extract. Feel free to stop for a quick taste (it’ll be delicious!) but remember to scrape the sides of the bowl to make sure everything is mixed.
Incorporate Dry Ingredients : Sift in 50g of all-purpose flour, 1/4 teaspoon of baking powder, and a pinch of salt. Gently mix until just combined. Overmixing can lead to a tough texture, and nobody wants a tough cheesecake!
Pour into Pan : Carefully pour the batter into a prepared cake pan, you can line it with parchment paper for easy removal later.
Bake in a Water Bath : Bake in a water bath for about 60 minutes or until the edges are set and the center has a slight jiggle, resembling a delightful wobble.
Cool and Chill : Allow the cheesecake to cool at room temperature before refrigerating for at least a few hours or preferably overnight. This allows the flavors to develop and the texture to firm up beautifully.
Why I Love This Recipe
This Matcha Japanese Cheesecake is my go-to recipe when I want something a little special but don’t have all day to spend in the kitchen. I mean, I’m a real sucker for a dessert that’s light yet loaded with flavor! It’s the kind of comfort food that everyone enjoys, my kids seriously devour it, which says a lot given how picky they can be. The best part is that you can easily adjust the flavors based on what’s in your pantry. Got some leftover berries? Toss ’em on top before serving, and you’ve got a whole different dessert!
If you loved this recipe, be sure to check out my Japanese Matcha Pound Cake, my Hawaiian Butter Mochi, or my Mochi Brownies!
Why This Recipe Works
Comfort Food
This cheesecake is loaded with tons of flavor and provides comfort in every bite. It’s like a warm hug from your kitchen!
Quick & Easy
Comes together all in one bowl (well, okay, one bowl and a pan), and you can whip this up as a fun project on a weekend!
Customizable
The best part? You can switch it up with whatever flavors or ingredients you have on hand. Need to use up some leftover fruit? Toss it in the batter or use it as a topping!
Serving and Storage Tips
How to Serve This Cheesecake
When you’re ready to serving this beauty, please consider garnishing it with fresh fruit, a sprinkle of matcha powder, or even a light dusting of powdered sugar. Whipped cream is also a lovely touch if you’re feeling indulgent!
Storage
This delicious cheesecake can be stored in the refrigerator for up to 5 days. Just make sure it’s covered well! You don’t want any fridge odors mingling with your beautiful creation.
Reheating Instructions
No need to reheat this rich dessert! Just serve it cold straight from the fridge. Honestly, it might even improve the flavors overnight.
Freezer Friendly
Yes! You can freeze this cheesecake for up to 3 months. Just slice it up first and wrap each piece tightly in plastic wrap before placing it in an airtight container. Thaw overnight in the fridge when you’re ready to dig in!
Final Thoughts
Let me tell you this, making this Matcha Japanese Cheesecake has made me a hero in my household! It’s perfect for those long, busy weekdays when you want something simple yet incredibly impressive.
So now, it’s your turn! Give this sweet treat a whirl; you won’t regret it! And, oh, if anything goes sideways while you’re baking, remember, it happens to the best of us… don’t let it stress you out. Just take a deep breath and keep going, you’re going to end up with something wonderful! Follow us on Pinterest for daily meal inspiration!
Matcha Japanese Cheesecake
Ingredients
Method
- Preheat the oven to 160°C (320°F).
- In a mixing bowl, beat the cream cheese and sugar until smooth, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, matcha powder, and vanilla extract, ensuring everything is well mixed.
- Sift in the all-purpose flour, baking powder, and salt, mixing gently until just combined.
- Pour the batter into a prepared cake pan.
- Bake in a water bath for about 60 minutes, until the edges are set and the center has a slight jiggle.
- Allow to cool at room temperature before refrigerating for at least a few hours, preferably overnight.