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Japanese Matcha Soufflé Cheesecake

09/17/2026
Cheese
Total time: 95 min
Prep time: 30 min
Cook time: 65 min
Servings: 8
Japanese matcha cheesecake garnished with fresh strawberries
Cheese Yogurt Milk

Light as a cloud and beautifully green from vibrant matcha, this Fluffy Japanese Matcha Soufflé Cheesecake brings together delicate flavor and airy texture in every bite. Greek yogurt plays a starring role, adding a subtle tang while helping create the cake’s signature creamy, melt-in-your-mouth crumb. In addition to providing high-quality protein and important nutrients like calcium, many Greek yogurts contain live and active cultures that can help support gut health. Paired with smooth cream cheese and milk, this elegant dessert is a delicious way to enjoy the wholesome goodness of real dairy while sharing a treat that feels both comforting and refined.

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Ingredients:

  • 1/2 Cup Cream Cheese
  • 1/2 Cup Greek Yogurt
  • 1 Tablespoon Canola Oil
  • 3 Egg Yolk
  • 1 Tablespoon Cake flour
  • 6 2/3 Tablespoons Milk
  • 3 Teaspoons Matcha powder
  • 3 Egg Whites
  • 6 2/3 Tablespoons Granulated Sugar
  • 1 2/3 Tablespoons Potato starch
See preparation

Directions:

  1. Preheat the oven to 390°F.
  2. In a bowl, combine Greek yogurt, cream cheese, canola oil, egg yolks, and cake flour. Whisk until smooth.
  3. Heat milk in a saucepan to 175°F, and then sift the matcha with a sieve into the milk. Whisk until the matcha is smooth with no clumps. Heating the milk will help bloom the matcha, and passing the matcha through a sieve will help prevent the matcha from clumping.Sifting green tea matcha powder into a bowl.
  4. Add the matcha mixture to the yogurt mixture and whisk until evenly incorporated.
  5. In a separate bowl, make a meringue by adding egg whites, granulated sugar, and potato starch, and beat with a hand mixer until stiff peaks form.Whipping egg white meringue with a hand mixer.
  6. Fold 1/3 of the meringue at a time into the yogurt mixture until combined. Continue until all of the meringue has been combined.
  7. Line a six-inch cake tin with parchment paper and pour in the matcha yogurt mixture. To form a water bath, place the cake tin within another cake pan and then fill the pan with hot, but not boiling, water. A water bath is used to create a gentle, moist, and even baking environment, which helps prevent cracking and sinking, and results in a smoother, creamier texture.
  8. Bake in preheated oven for 15 minutes, then reduce temperature to 260°F and continue baking for 50 minutes. Keep the pan in the oven for the entire bake even when you reduce the temperature.
  9. Once the bake is done, turn off the oven and keep the cheesecake in the oven for 30 minutes to let cool. This gradual cooling will help prevent a sudden temperature change that can cause the cheesecake to collapse or crack.Whole Japanese matcha soufflé cheesecake dusted with green tea powder.
  10. Take the cheesecake out to serve, and enjoy!Fluffy Japanese matcha cheesecake garnished with fresh strawberries.

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