Jiggly Japanese Matcha Cheese Cake
This is a fun twist on a jiggly Japanese cheese cake.
Adapted from a recipe I found online. It’s always a big hit :)1 h 10 m 8
- 8 Oz. Cream Cheese
- 1/4 cup Butter
- 1/3 cup Milk, whole
- 6 Eggs, separated
- 1/2 cup Cake Flour
- 1/4 cup Cornstarch
- 1/2 tsp. Salt
- 1 Lemon, zested and juiced
- 1/4 tsp Cream of Tartar
- 1 cup Sugar
- 2 sticks of Adagio Matcha, any flavor will work
1. Preheat the oven to 325° F. Lightly grease a 9-inch springform pan and line the base with parchment paper.
2. Bring a pot of water to a simmer over medium heat. Place the cream cheese, butter, and milk in a bowl and place over the pot of simmering water. Heat, stirring constantly, until the butter and cream cheese are melted and smooth. Remove from the heat and stir in the vanilla extract. Add the egg yolks and whisk well to combine. Sift the cake flour, cornstarch, and salt over the bowl and gently fold to combine. Try not to over mix. This will make your cheese cake dense. Stir in the lemon zest and juice.
3. Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with a whisk. Whip on medium speed until it becomes frothy and white, then slowly add the sugar and continue to whip on high speed to stiff peaks.
Add about 1/4 of the egg whites to the cream cheese mixture. Add the remaining meringue in 2-3 additions, folding gently until just combined.
4. Gently transfer the batter to the prepared pan and spread gently into an even layer.
Transfer the pan to the oven, and place into a water bath.
5. Bake the cake for 1 hour to 1 hour and 15 minutes. The cake will be very puffy and the surface will be a lightly golden.
Remove from the oven and remove the cake from the water bath. Let cool completely before unmolding and peeling away the parchment paper.
6. Top with powdered sugar and/or whipped cream and serve!