Matcha Japanese Cheesecake 

This Matcha Japanese Cheesecake combines the creamy, custardy allure of Basque-style cheesecake with the earthy elegance of ceremonial-grade matcha. The high‑heat bake creates a signature caramelized "burnt" top while keeping the center delightfully soft and jiggles with gentle movement. The rich umami of matcha cuts through the sweetness, offering a refined, balanced dessert experience. Best served chilled—after resting overnight—its silky, tender texture and vibrant green hue make it both a visual delight and palate pleaser. Perfect for matcha lovers and dessert aficionados alike.

Ingredients

• 680 g (24 oz) cream cheese, room temperature
  
  

• 200 g (1 cup) granulated sugar
  
  

• 4 large eggs, room temperature
  
  

• 360 g (1½ cups) heavy cream
  
  

• 3 tbsp (22 g) ceremonial-grade matcha powder
  
  

• 2 tbsp all-purpose flour
  
  

• 1 tsp vanilla extract
  
  

• ¼ tsp salt
  
  

Directions

1. Preheat the oven to 200 °C (400 °F).
   
   

2. Line an 8″ (20 cm) springform pan with parchment, extending paper 5 cm above rim for an easy rustic edge.
   
   

3. In a mixing bowl, beat the cream cheese and sugar until smooth.
   
   

4. Add eggs one at a time, fully incorporating each before the next, then sift in matcha and blend until consistent.
   
   

5. Pour in heavy cream, vanilla, and salt; mix until smooth.
   
   

6. Sift flour over the batter and gently fold until lump-free.
   
   

7. Transfer batter into prepared pan and bake for 50–60 minutes. The top should be dark caramel with a slightly wobbly center.
   
   

8. Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
   
   

9. Slice and serve chilled.
   
   

Nutritional Information

(Estimated per serving; yields approx. 10 servings)

• Calories: 450 kcal
  
  

• Carbohydrates: 28 g
  
  

• Sugars: 23 g
  
  

• Protein: 7 g
  
  

• Total Fat: 36 g
  
  

• Saturated Fat: 21 g
  
  

• Cholesterol: 165 mg
  
  

• Sodium: 270 mg
  
  

• Fiber: 1 g