Swiss roll cakes from Chinese bakeries are soft and light as air, not too sweet, and perfect for my taste buds. The cake is airy chiffon that melts in your mouth, as does the fresh cream within. I love matcha anything, so we’ll be making a matcha sponge cake.

This multi-layered, multi-textured melty showstopper is inspired by LeTAO’s famous double fromage cheesecake. A matcha gelee separates two cheesecake layers, one baked, the other unbaked and mousse/custard-like. A springy and soft matcha sponge cake forms the foundation, and a part of this cake is used for the mossy matcha crumb coating. Add a layer of sugar to the top and burn it for a crème brûlée effect. You’ll definitely need a few hours to complete this cake, including cooling and refrigeration time, so plan ahead. This heavenly and creamy pièce de résistance will be worth it.

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.