Skip to main content

Fluffy Matcha Cheesecake

Fluffy Matcha Cheesecake


6 egg whites

¼ teaspoon of cream of tartar

¼ cup of fine sugar

6 egg yolks

1 bar of cream cheese

¼ cup of butter

½ cup of milk

¼ cup of fine sugar

2 tablespoons of corn starch

¼ cup of all-purpose flour

1 tablespoon of matcha powder

Powdered sugar and whipped cream (optional)


  1. Preheat oven to 330 F. Prepare a bain-marie by putting water into a deep rectangular baking pan. Place into the oven.
  2. Line the bottom and sides of your baking pan with parchment paper
  3. First separate eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl
  4. Place the butter, cream cheese and ¼ cup of sugar into a pot over low heat. Let the ingredients melt and mix together into a smooth mixture.
  5. Remove the pot from the heat and add the egg yolks into the batter. Mix well.
  6. Add the cornstarch, flour and matcha powder. Mix until clumps disappear. Then add milk to the mixture.
  7. Set aside batter and turn your attention to the bowl with egg whites. Beat egg whites into stiff peaks.
  8. Carefully fold beaten egg whites into your other mixture. Avoid over-mixing or the cheesecake will not rise.
  9. Pour the mixture into your prepared cake pan and bake bain-marie style for 25 minutes. If your cake is not rising, the oven temperature may be too low and raise by 10 degrees. Once it rises, open the oven door slightly and leave it open for about 10 seconds. Lower the temperature to about 245 F and bake for an additional 45 minutes.
  10. Allow your cake to rest in the oven after baking for about 10 minutes.
  11. Dust with a light coat of powdered sugar and serve with cream on the side!