It’s already May! With Mother’s Day around the corner, and my mother-in-law visiting us, I wanted to treat her (early) to a matcha version of my light and delicious cotton cheesecake. It’s based on the same recipe as the original Japanese Cotton Cheesecake I posted as my first recipe post, however, I’ve tweaked the amount of matcha and sugar for this variation.
I was so happy when I took the cheesecake out and it didn’t have any hairline cracks. In fact, even after it cooled it still didn’t crack — a perfect cheesecake!
I absolutely love the flavour of the matcha in this recipe — it’s slight astringency cuts through the creaminess of the cream cheese in a balanced and refined way. Truth to be told, I really prefer this version over the original, but since my young kids can’t have matcha, I also have to make the original version for them.
This recipe for matcha cotton cheesecake is the perfect size — small enough to serve 4-6 people. It is light, souffle-like, and fluffy, yet you can still taste the richness of the cream cheese. Eat it at room temperature, or chilled with some fruit and whipped cream. It will taste slightly more fluffy while eaten at room temperature.
This matcha cotton cheesecake is a simple and elegant dessert that would be perfect for any one who enjoys matcha. Impress your mother, mother-in-law, or that special someone and make it for Mother’s Day!
Matcha Cotton Cheesecake
Yield: 1x 6” round cheesecake
100g cream cheese (room temp)
20g unsalted butter (room temp)
85g whole milk
20g granulated sugar
2 egg yolks
10g corn starch
25g cake flour
5g high-quality matcha powder (affiliate link)
2 egg whites
1/2 tsp lemon juice
40g granulated sugar
Preheat oven to 350°F.
Prepare a 6″ round pan by lining the bottom with aluminum foil – be sure to leave a little extra foil hanging over the sides. Lightly grease the bottom and sides. Next, place parchment paper on the bottom and along the circumference of the pan. This will ensure that the cake will be lifted out with ease. Set aside.
Sift corn starch, matcha and cake flour together.
Place room temperature cream cheese and butter into a small saucepan and whisk until softened. Add milk and sugar to saucepan and whisk over low heat until sugar has dissolved and mixture is smooth.
Remove from heat and whisk in egg yolks. Then stir in the flour and matcha mixture until incorporated. Set aside.
Place egg whites into a stand mixer and whisk until foamy bubbles appear. Add lemon juice, and gradually add sugar. Whisk until soft peaks form.
Gently fold in the egg whites into the cream cheese and flour mixture. Take care not to deflate the egg whites too much. Pour into the 6” prepared pan.
Create a water bath by placing the 6” round pan into another roasting tray and fill the tray with about 1” high of boiling hot water.
Bake at 350F for 15 minutes, and then lower oven temperature to 250F and continue baking for another 40 minutes.
Turn off oven and keep the oven door ajar for about 10 minutes before fully removing it from oven. This will help ensure that the cake does not collapse too much when it is taken out.
To serve, sprinkle the top with additional sifted matcha powder and garnish with berries.