Let me tell you about the magic of *matcha Japanese cheesecake*! This dreamy dessert is a delightful fusion of creamy cheesecake and the earthy, rich flavor of matcha green tea. Imagine slicing into a light, fluffy cake that has a beautiful green hue, and with each bite, you get that perfect balance of sweetness and umami. I first discovered this gem during a cozy café visit in Japan, and it quickly became one of my all-time favorites! The texture is unlike any other cheesecake you’ve tried—it’s airy yet indulgent, making it feel like a special treat without being too heavy. Trust me, once you try making it at home, you’ll be hooked on this delightful dessert that brings a taste of Japanese culture right to your kitchen!
Ingredients List
Gathering your ingredients is the first step to making this delightful *matcha Japanese cheesecake*! Here’s what you’ll need:
- 200g cream cheese: Make sure it’s softened to room temperature for easy mixing.
- 100g sugar: This adds the sweetness that balances the matcha flavor.
- 2 eggs: Room temperature eggs help create a smooth batter.
- 50ml milk: Whole milk works best for richness, but any milk will do.
- 50g butter: Melted and cooled, it adds moisture and flavor.
- 1 tablespoon matcha powder: Use high-quality matcha for the best flavor and color.
- 100g flour: All-purpose flour is perfect for this recipe.
- 1 teaspoon baking powder: This helps the cheesecake rise just a bit.
- 1 teaspoon vanilla extract: Adds a nice depth of flavor to the cake.
With these ingredients in hand, you’re all set to create a cheesecake that’s not only delicious but also beautifully green and inviting!
How to Prepare Matcha Japanese Cheesecake
Now that you’ve got your ingredients ready, let’s dive into making this delicious *matcha Japanese cheesecake*! I promise it’s easier than it sounds, and the results are absolutely worth it. Follow these steps for a light and fluffy cheesecake that’s bursting with matcha goodness!
Step-by-Step Instructions
- Preheat the oven: Start by preheating your oven to 160°C (320°F). This is crucial for ensuring your cheesecake bakes evenly.
- Mix the cream cheese and sugar: In a large mixing bowl, combine your softened cream cheese and sugar. Use an electric mixer or a whisk to blend them until the mixture is smooth and creamy. You want to avoid any lumps here, so take your time!
- Add the eggs: Crack in the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, giving it that airy texture.
- Incorporate wet ingredients: Next, stir in the milk and melted butter. Make sure the butter isn’t too hot to prevent cooking the eggs!
- Combine dry ingredients: In a separate bowl, sift together the matcha powder, flour, and baking powder. This step ensures there are no clumps of matcha, which is key for that beautiful green color.
- Mix it all together: Gradually add your dry ingredients to the wet mixture. Mix until just combined—don’t overdo it! You want a smooth batter without overmixing.
- Add vanilla: Finally, stir in the vanilla extract for that extra layer of flavor. It’s a small detail, but trust me, it makes a difference!
- Pour and bake: Pour the batter into a greased cake pan, smoothing the top as needed. Place it in the oven and bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and serve: Once baked, let it cool at room temperature before transferring it to the fridge. Chilling it really helps enhance those flavors and gives it that perfect sliceable texture.
And there you have it! Your very own matcha Japanese cheesecake, ready to enjoy. Just wait until you take that first bite—it’s blissful!
Why You’ll Love This Recipe
- Unique Matcha Flavor: The earthy, slightly bitter taste of matcha perfectly complements the sweetness of the cheesecake, creating a delightful balance that’s truly irresistible.
- Light and Fluffy Texture: Unlike traditional cheesecakes, this one is airy and light, making it a refreshing dessert that won’t weigh you down.
- Easy to Prepare: With straightforward steps and simple ingredients, you’ll find that making this cheesecake is a breeze—even if you’re a baking novice!
- Vegetarian Friendly: This recipe is completely vegetarian, making it a great option for those who prefer plant-based desserts without compromising on flavor.
- Impressive Presentation: The beautiful green color and delicate texture make this cheesecake a showstopper at any gathering—everyone will be asking for the recipe!
Tips for Success
To ensure your *matcha Japanese cheesecake* turns out perfectly every time, here are some of my tried-and-true tips! First, always use high-quality matcha powder; it makes a huge difference in flavor and color. I like to sift it with the flour to avoid any clumps—trust me, it’s worth the extra step!
When mixing your batter, be gentle. Overmixing can lead to a denser texture, which is not what we want for this fluffy delight. Also, bake it in the center of the oven for even cooking—no one likes a lopsided cake! If the top starts to brown too quickly, you can cover it loosely with foil.
Lastly, don’t skip the chilling step! Letting your cheesecake cool completely in the fridge enhances the flavors and ensures it’s easy to slice. Enjoy your baking adventure!
Nutritional Information
Here’s a quick look at the estimated nutritional information for each slice of your delicious *matcha Japanese cheesecake*. Keep in mind that these values can vary based on the specific ingredients you use, but this gives you a good idea:
- Calories: 250
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 150mg
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Sugar: 15g
So, whether you’re indulging for dessert or sharing with friends, this cheesecake is a treat you can feel good about enjoying!
FAQ Section
Got questions about making your *matcha Japanese cheesecake*? I’ve got you covered! Here are some common queries I hear:
How do I store leftovers?
Once your cheesecake has cooled and set, cover it with plastic wrap or store it in an airtight container. It’ll keep in the refrigerator for up to 3 days. Trust me, it’s best served chilled!
Can I make variations of this cheesecake?
Absolutely! You can swap out the matcha for other flavors like chocolate or fruit purees. Just adjust the ingredients slightly to maintain the right texture. If you’re feeling adventurous, try adding a swirl of red bean paste for an authentic twist!
What’s the best way to serve it?
Serve your cheesecake chilled, plain, or with a dollop of whipped cream. Fresh berries on top add a nice touch and a pop of color. And let me tell you, the contrast is stunning!
Can I freeze this cheesecake?
Yes! You can freeze it for up to a month. Just wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it in the fridge overnight before serving.
Feel free to experiment, and enjoy every bite of your *matcha Japanese cheesecake* adventure!
Storage & Reheating Instructions
To keep your *matcha Japanese cheesecake* fresh and delicious, let it cool completely before storing. Wrap it tightly in plastic wrap or transfer it to an airtight container to prevent it from absorbing any fridge odors. It will stay good for up to 3 days in the refrigerator.
If you find yourself with leftovers, you can also freeze the cheesecake! Just slice it first for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer bag. They’ll keep well for up to a month. When you’re ready to enjoy, thaw it overnight in the fridge—no reheating needed, just serve it chilled!
Imprimer
Matcha Japanese Cheesecake: 5 Irresistible Reasons to Love
- Temps Total: 1 hour 5 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delicious Japanese cheesecake infused with matcha green tea.
Ingrédients
- 200g cream cheese
- 100g sugar
- 2 eggs
- 50ml milk
- 50g butter
- 1 tablespoon matcha powder
- 100g flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 160°C (320°F).
- In a bowl, mix cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk and melted butter.
- Combine matcha powder with flour and baking powder.
- Gradually add dry ingredients to the wet mixture.
- Add vanilla extract and mix until combined.
- Pour the batter into a greased cake pan.
- Bake for 40-45 minutes or until set.
- Let it cool before serving.
Notes
- Serve chilled for the best flavor.
- Store leftovers in the refrigerator.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Japanese
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 15g
- De Sodium: 150mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 1g
- La protéine: 5g
- Le taux de cholestérol: 80mg
Mots-clés: matcha japanese cheesecake
