Matcha Souffle Cheesecake

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 160 C conventional heat. Place a small baking tray or deep roasting pan on the lower rack for a water bath. Lightly butter a 12-14 cm round cake tin or 2 mini tins, then line the base and sides with baking paper, keeping the paper collar slightly taller than the rim to support the rise. Bring a kettle of water to a simmer.

   5 g unsalted butter
2. 2

   Set a heatproof bowl over barely simmering water. Add the cream cheese, unsalted butter, and whole milk, and warm gently, stirring until completely smooth and fluid with no lumps. Remove from the heat and let it cool for 2 minutes so the yolks do not scramble.

   120 g cream cheese20 g unsalted butter50 ml whole milk
3. 3

   Whisk the egg yolks and lemon juice into the warm cheese mixture until smooth and glossy.

   2 large egg yolks10 ml lemon juice
4. 4

   Sift the cake flour, matcha powder, and fine salt together directly over the bowl. Whisk just until fully incorporated and no dry pockets remain. Do not overmix; a smooth batter helps the cake rise evenly.

   25 g cake flour6 g matcha powder1 pinch fine salt
5. 5

   In a clean, grease-free bowl, whisk the egg whites on medium speed until foamy. Gradually add the caster sugar in 3 additions, then continue whisking to a medium-soft peak: the meringue should hold a peak that curls over gently. Avoid stiff peaks, which make folding harder and can cause cracking.

   2 large egg whites45 g caster sugar
6. 6

   Fold one-third of the meringue into the matcha batter to lighten it. Gently fold in the remaining meringue in 2 additions with a spatula, scraping the bottom of the bowl and turning the mixture without deflating it. Stop as soon as the batter is uniform.

   2 large egg whites45 g caster sugar120 g cream cheese20 g unsalted butter50 ml whole milk2 large egg yolks10 ml lemon juice25 g cake flour6 g matcha powder1 pinch fine salt
7. 7

   Pour the batter into the prepared tin. Tap the tin once lightly on the counter to pop any large air bubbles. Place the tin in the prepared water-bath tray and pour in enough hot water to come about 2 cm up the sides of the tin.

8. 8

   Bake for 15 minutes at 160 C, then lower the oven to 140 C and bake for 20-22 minutes more, until the cake is well risen, the top is lightly set, and the centre still has a slight wobble. Turn off the oven, crack the door open, and let the cake rest inside for 10 minutes to reduce shrinkage.

9. 9

   Remove the cake from the water bath and cool for 5 minutes in the tin, then unmould carefully. Serve warm for maximum souffle lightness, or cool to room temperature for a slightly denser but still delicate texture.

Origin & History

Japanese souffle cheesecake emerged in the late 20th century as a lighter interpretation of Western baked cheesecake, combining French souffle technique with Japanese preferences for airy, delicate textures. Matcha is a natural variation, reflecting Japan's long tea culture and the popularity of green tea in wagashi and modern patisserie.