Matcha Japanese Cheesecake Recipe: Make a bouncy jiggly green tea Japanese soufflé cheesecake!

Hi friends, make a beautiful Japanese green tea cotton cheesecake that doesn't deflate, that's soft and fluffy, and jiggles like crazy! #japanesegreenteachee...

Hi friends! Do you love cheesecake as much as I do, and then feel guilty after eating an entire slice? Well guess what? You won’t feel as guilty after eating a slice of cotton cheesecake! It’s airy and fluffy and soft. With just one tablespoon of matcha powder, you’ll also transform a regular-flavored cotton cheesecake into a matcha green tea flavored one!

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Fluffy Matcha Cotton Cheesecake Recipe | DIY Green Tea Japanese Cheesecake 🍵🍰https://www.youtube.com/watch?v=BLLZBTYFG7U

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Matcha Japanese Cheesecake Recipe

Yield

6-8 people

Author

Kat Lieu

Prep time

20 Min

Cook time

70 Min

Total time

1 H & 30 M

Matcha desserts are appealing and delicious, thanks to the umami properties of matcha. Matcha desserts are also known as green tea desserts. They are widely popular in Japan and across Asia. The beautiful verdant appearance of matcha desserts make them desirable. Use ceremonial matcha when you can to make your desserts pop with a brighter green. Culinary matcha is usually less expensive; however, your food and desserts end up more gray and dark green than bright green.

Ingredients

• 6 egg whites 🥚
• 1/4 tsp (1.23 g) cream of tartar (or vinegar or lemon juice)
• 1/4 cup (50.22 g) fine sugar
• 6 egg yolks 🥚
• 8 oz cream cheese (1 bar)
• 1/4 cup (56.72 g) butter
• 1/2 cup (125 ml) milk
• 1/4 cup (50.22 g) fine sugar
• 2 tbsp (25.6 g) corn starch (magic ingredient)
• 1/4 cup (31.29 g) all purpose flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake)
• 1 tbsp (12.8 g) matcha powder mixed into a paste with 3 tbsp water (or milk)
• (Vanilla extract or powder or lemon juice for extra flavoring are all optional)

Instructions

1. Lay out all your ingredients. Line either two 6-inch cake pans with parchment paper (rims and bottom) or one 8-inch cake pan. A 10-inch cake pan will result in a flatter cake. Separate 6 eggs. Place the egg whites in a mixer bowl.
2. Pre-heat oven to 325-340F depending on your oven. Prepare bain-marie (baking dish with about 1/2 inch of water, or a little more).
3. In a pot over low heat, add the cream cheese, butter, and 1/4 cup of fine sugar. Mix until everything is smooth and creamy. Then add in the egg yolks. Mix again until creamy before adding all the cornstarch and flour.
4. Mix 1 tbsp of matcha powder (ceremonial is best but it’s expensive) with 3 tbsp water or milk. Add the matcha mixture into the pot and mix again before adding the milk.
5. Mix everything together. Vanilla extract is optional— you can add a splash.
6. Set the batter aside and beat your egg whites into stiff peaks, starting at medium speed. When you see some foam, add the cream of tartar (or vinegar or lemon juice.) Only add the 1/4 sugar gradually after the egg whites become white and foamier.
7. Beating the egg whites will take a while (8-12 minutes). Gradually increase your mixer speed. If you under-beat, your cake will be flat.
8. Take a large scoop of egg white and mix it (with a hand whisk) with the cake batter. You need to incorporate it fully but don’t go too hard or else the batter will become too water. Do this two more times before pouring all of the batter into the rest of the egg whites.
9. Fold and mix gently but make sure your final batter is a smooth, creamy, lava-like batter that pours slowly onto the cake pans. Fill the cake pans to the rims and smooth out the top with your whisk.
10. Bake for 25 minutes at 325F-340F, and watch for the cake to rise. If the cake does not rise at all, the temperature is too low, or you have under-beaten your egg whites, or over-mixed your final batter. After 25 minutes, open the oven door for 10 seconds, and lower the temperature to 245-265F, again depending on your oven. Bake for an additional 45 minutes.
11. Turn off the heat and leave the cakes to cool in the oven for about 10 minutes.
12. Remove from oven with oven mitts, flip them over, enjoy the bouncy jiggles (as I have) and eat! Optionally top with powdered sugar and matcha powder.

http://www.philandmama.com/adventures/2020/4/29/matcha-japanese-cotton-cheesecake-recipe-make-a-bouncy-jiggly-green-tea-souffl-cheesecake

Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.

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Tag @philandmama on instagram and hashtag it #japanesecheesecake

tall and fluffy matcha cheesecake (green-tea cheesecake) that jiggles and tastes like a chiffon cake out of the oven, and a light cheesecake after refrigeration

Cotton Cheesecake troubleshooting:

-Why is the bottom of my cake dense? You did not mix your final batter well enough. Too much of the egg white remains unincorporated, and the heavier ingredients are baking at the bottom with little egg whites.

-Why is the top of my cake cracking? The oven temperature is too high.

-Why isn’t the top of my cake browning? The oven temperature is a bit too low. Try middle rack baking, and don’t cut the strips of parchment paper surrounding the rim too high.

-Why is my cake so flat? Your egg whites may have been under-beaten. Your final batter may have become too watery. You can try adding a little baking powder to your batter. Not too much, maybe 1/4 tsp. Your oven temperature may have been too low.

-What happens after I refrigerate the cake? It no longer bounces or jiggles, but becomes a denser cheesecake. (I like that consistency!)

-Will my cake taste too eggy? No if you add in vanilla extract and the matcha powder. Even my original cake doesn’t taste too eggy when you master the batter mixing!

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