A taste of Tokyo on St. Patrick’s Day? If you want to make a naturally green dessert this St. Patrick’s Day, matcha is the way to go! It’s definitely NOT Irish, but if you’re too young and don’t like the boozy stuff (like me) or you want something delicious, not too sweet, and unique, this is the perfect dessert to make.
The recipe for this Japanese matcha soufflé cheesecake is adapted from HidaMari Cooking’s recipe. HidaMari Cooking is a Japanese home baker who has amazing, top-notch, Tokyo-quality dessert recipes. I loved her recipes SO much, but then I became gluten-free. So I decided, to make some gluten-free and share with you! Japanese soufflé cheesecakes are nothing like the dense, sweet, rich New York style cheesecakes. They are light, slightly spongy, not very sweet, and have a nice cheesy taste (of course in a good way). I am half Japanese and LOVE Japan SO much. Recently I have been missing it terribly, but this cheesecake and the right environment truly makes it feel like I’m there, even if it’s just for a couple minutes. Carefully follow the instructions, and I’m sure the cake will turn out well. If you’re like my mom and aren’t the biggest fan of matcha, this cake is still delicious because of it’s very mild matcha taste. My whole family and (non-Japanese) guests that came over for an early St. Patrick’s feast, LOVED this cake and I’m sure you will too!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
The 6 inch cake pan I used is linked here.
Japanese Matcha Soufflé Cheesecake (gluten and nut free)
Ingredients
- 198 grams ounces (7 oz) full-fat cream cheese
- 27 grams (2 tbsps) unsalted butter
- 100 grams (½ cup) sugar divided into 2
- 6 grams (1 tbsp) high quality matcha powder
- 24 grams (3 tbsps) Bob's Red Mill Gluten-Free 1:1 Baking Flour it is very easy to accidentally pack measuring spoons, so be sure to spoon and level the flour into the tablespoon. I highly recommend a metric cooking scale for any recipe to ensure accurate measurements (I have one linked above).
- 5 grams (1 ½tsps) cornstarch
- 60 grams (¼ cup plus 1 tsp) whole milk
- 3 medium-large eggs
- Plenty of boiling water
Instructions
- Grease a 6 inch round cake pan or 6 inch springform pan with butter. Cut a 6 inch circle of parchment paper and 2 strips of parchment that will cover the sides of the pan. Grease one side of each strip with butter to ensure that the cake will NOT stick. Place the parchment round in the bottom of the cake pan and stick the non-greased side of the strips to the side of the pan. Cover the outside of the pan with foil then place this contraption inside a larger (8-9 inch) cake pan. Preheat the oven to 390 degrees F (about 200 degrees C).
- In a small bowl, mix 50 grams (¼ cup) of sugar and the matcha powder together until there are no matcha lumps.
- In a separate large glass bowl, heat the cream cheese and butter in the microwave (30 seconds at a time) until the butter is melted and the cream cheese is soft. Whisk together until smooth. Add the GF flour and cornstarch and whisk until there are no lumps. Add the matcha sugar and whisk until smooth. Pour in the milk and mix until a nice batter forms. Over a medium-sized metal bowl (or bowl of a stand mixer), separate the egg whites from the yolks and place the all three yolks into the matcha batter. Whisk the yolks into the matcha batter until smooth.
- Using a hand mixer, beat the egg whites until frothy. While the mixer is running, slowly sprinkle in the remaining 50 grams (¼ cup) of sugar. Keep beating on high until medium stiff peaks form.
- Add half of the meringue to the matcha batter and fold (using a whisk) it into the batter, being careful not to deflate all the air in the meringue. Add the rest of the meringue and carefully fold in, switching to a spatula halfway through, until everything is combined and still fluffy.
- Pour the batter into the prepared cake pan and gently tap a couple times on the counter to release large air bubbles. Pour the boiling water into the larger pan (about ¾ full) and carefully place the cake pan contraption into the oven. Bake for 20 minutes, then (without opening the oven door) lower the heat to 360 degrees (182 degrees C) and bake for another 30-40 minutes. The top should be a nice toasty brown color and it should still be kind of wobbly in the center but look spongy on top.
- Remove from the oven and take the smaller cake pan out of the water pan. Let it cool for 10 minutes. Gently tilt/release the cake out of the pan, remove the side parchment paper strips and let it cool for 15 more minutes on a cooling rack. Remove the bottom parchment circle, and let it cool completely. Slice, serve, and enjoy! P.S It tastes really good with whipped cream!
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