I love Japanese Cheesecake. It's light, fluffy and so different from the traditional dense American cheesecakes that we are used to. It's almost like a cheese-infused chiffon cake. I first learned how to make this when I was in my teens and have been slowly adjusting and improving the recipe over time to suit my tastes. This variation of the recipe has matcha, a type of Japanese green tea, mixed in. If you don't want/have matcha, skip steps 9-11 and continue as normal. Enjoy!
Japanese Cheesecake (with Matcha) Recipe
Prep time: 15 minutes | Bake time: 50 minutes
¼ cup Corn Starch
¼ cup Flour
¼ tsp Baking Powder
Pinch of Salt
3 Egg Yolks
5 Egg Whites
125 ml Cream Cheese, room temperature
½ cup Sugar
¼ tsp Cream of Tartar
1 tbsp Matcha powder
2 tbsp Warm Water
Note: Make sure that the cream cheese is soft before starting! Trying to beat hard, frozen cream cheese is not the most fun thing to do.
* Insert a dry toothpick into the center of cake. If it comes out clean, then it is done!
Welcome to Simple Meals! My name is Celine.