Light Japanese Style Matcha Cheesecake

Updated: Mar 12, 2021

Perfect combination of sponge cake and cheesecake in both taste and texture. This Light, fluffy and not heavy (guilt) cake is a gift for cheesecake and matcha lovers.




Japanese cheesecake is nothing like any cheesecake you've had before. They have a more moist fluffy, sponge-like texture than classic cheesecake, and they will melt in your mouth. This recipe requires whisking the egg whites separately before incorporating them with batter, and that's how they are so fluffy but still got that rich, creamy goodness that you love.


BUT...let me be honest with you, if this is your first time making this cake, you might mot get the fluffy and light texture.

Personally, I tried 3 times years ago and they were all completely disasters. The problems I have:

  • Cakes do not rise or rise very little during baking.

  • The texture of the final cake is dense and heavy, just like a regular cheesecake.

  • Cake has a good size in the oven but shrinks later on.

So please read my tips first:

  1. Egg whites should be beaten till almost stiff peak forms. Egg whites "hate" fat, including: egg yolk, oil, cream, cheese, etc. Be careful when separating the eggs, do not let the yolk get into the whites.

  2. Use fresh eggs. One trick to get the stiff peak quickly is to freeze the egg whites for 10 minutes.

3. Make sure your oven temperature is not too high or too low. Temperature too low, it wil shrink. Temperature too high, it till crack.

4. Make sure you bake it through.




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