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Matcha Cotton Cheesecake | Sift & Simmer

Matcha Cotton Cheesecake

Matcha-infused Japanese-style light and fluffy cheesecake
Course Dessert
Cuisine Japanese
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 133kcal
Author Michelle


  • 10 g cornstarch
  • 25 g cake flour
  • 5 g matcha + additional for dusting
  • 100 g cream cheese room temp
  • 20 g unsalted butter room temp
  • 85 ml whole milk
  • 60 g granulated sugar, divided
  • 2 egg yolks
  • 2 egg whites
  • ¼ teaspoon cream of tartar or lemon juice


  • Preheat oven to 350°F/177°C.
  • 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.
  • In a bowl, sift together the cornstarch, cake flour and matcha. Set aside.
  • Place room temperature cream cheese and butter into a small saucepan and whisk over medium-low heat until softened.
  • Add milk and 20g granulated sugar to the cream cheese mixture and whisk over low heat until sugar has dissolved and mixture is smooth.
  • Remove from heat and whisk in the egg yolks one at a time.
  • Next, fold in the cornstarch, cake flour and matcha mixture until incorporated. Set aside.
  • Place egg whites into a stand mixer fitted with a whisk attachment and whip on low speed until foamy bubbles appear.
  • Add in the cream of tartar, and continue to whip. Slowly increase the speed and gradually add in 40g granulated sugar. Whisk until soft peaks form. (Be careful not to overwhip).
  • Gently fold in the whipped egg whites into the cream cheese and cake flour mixture. Take care not to deflate the egg whites too much.
  • Pour the mixture into the prepared 6” round pan. Gently tap to release any trapped air bubbles.
  • Create a water bath by placing the 6” round pan into another roasting tray and fill the roasting tray with about 1” high of boiling hot water.
  • Bake the cheesecake at 350°F/177°C for 15 minutes, and then lower oven temperature to 250°F/121°C 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).
  • Let cool for about 5 minutes before removing cheesecake from the pan to cool on a wire rack.
  • To serve, sprinkle the top with additional sifted matcha powder and garnish with berries.


Yield: 1 x 6" round cake, about 6-8 servings.


Calories: 133kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 60mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg