all featured recipes
Matcha Japanese Cheesecake Recipe by Kat Lieu
The Japanese cheesecake took me three years to perfect, so don’t feel too discouraged if your Japanese cheesecake is not perfect the first time. When a nearly perfect Japanese Cheesecake comes out of the oven, it’s an ethereal experience. You’ll want to bake this airy, melt-in-your-mouth showstopper repeatedly. I made a matcha version of my Japanese cheesecake and it’s floral and leafy with a hint of umami. Add a bit of yuzu or lemon juice, and it’ll be the most refreshing and addictive Japanese cheesecake you’ll ever make.
Note: Once refrigerated and “aged”, the cake will transform into a denser yet still light cheesecake.