Corner Café

June 30, 2009

Matcha Soufflé Cheesecake

Filed under: Cheesecakes — SeaDragon @ 12:00 am
Tags: , ,


Makes one 20cm cheesecake

250g cream cheese, softened at room temperature
170ml (2/3 cup) milk
50g butter
50g plain flour
4 egg yolks
3 teaspoons (about 10g) matcha powder
4 egg whites
110g (1/2 cup) caster sugar
1. Preheat oven to 150°C. Grease a 20cm round cake tin and line base with baking paper.
2. Roughly chop the cream cheese into about 1cm cubes. Put milk in a saucepan and place on a stove over moderate low heat. Add cubed cream chesse. With a ballon whisk, whisk until cream cheese dissolves. Do not allow the mixture to boil, if it gets too hot remove from heat briefly. When the cream cheese has completely dissoved, remove from heat. In another saucepan, melt the butter, then add flour all at once and beat into a thick roux. Remove from heat. Add cheese mixture into the roux and whisk until smooth. Set aside to cool until lukewarm.

The roux and cheese mixture is quite thick.

3. In the meantime, beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar, spoonful by spoonful, until firm soft peaks formed, just under stiff peaks stage.

The egg white mixture should be beaten until firm soft peaks like this.

4. When the cheese mixture is lukewarm, beat in egg yolks, one at a time, until combined. Add matcha powder and whisk to combine.

The cheese mixture after adding in egg yolks.

After adding the matcha powder.

5. Fold 1/3 of the egg white mixture into the cheese mixture. Repeat two more times with the rest of the egg white mixture.
6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.
7. Bake for 60-70 minutes, or until the top is lightly brown and has small cracks appearing. Let cool completely before turning out.

Freshly baked cheesecake, with small cracks on the surface.

After cooling in the tin, the cheesecake has shrunk from the sides of the tin.

8. Serve with crème chantilly.

Taste: Light, fluffy cheesecake with a lingering matcha after taste
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe Reference(s):


  1. i would love to make this cheesecake. have to get my supply of cheese first. matcha smells strong? over here, the smell of green tea powder is not that strong.

    Comment by delia — July 1, 2009 @ 12:04 pm | Reply

    • The matcha is not that strong in smell, it is more the taste on the tongue after eating.

      Comment by SeaDragon — July 2, 2009 @ 8:20 pm | Reply

  2. Hi SD,

    Thank you for posting this recipe. I have been wanting to bake a cheesecake but could not decide which kind, and you just provided me the answer. Thanks again.


    Comment by Angelia — July 2, 2009 @ 7:43 am | Reply

  3. Hi, tried cheesecake twice, both the top wrinkled when cooled, yours looked smooth. What did I do wrong? Thanks!

    Comment by Sarah28 — July 8, 2009 @ 5:53 pm | Reply

    • Hmm, not too sure what happened there. Apart from the wrinkles, is there anything else wrong with the cheesecake? The only thing I can think of that could cause the wrinkling problem is that your egg whites were beaten too stiff. In that case the cheesecake puffed up too much during baking and would shrink back and cause the wrinkles.

      Comment by SeaDragon — July 11, 2009 @ 9:54 am | Reply

  4. I baked this for one of the gatherings at a friend’s house, they all loved the cake. Thank you again for sharing!!!

    Comment by Angelia — July 27, 2009 @ 4:03 pm | Reply

  5. Hi,

    Does it matter if you use low fat milk instead of whole milk (3.6%) ?

    Comment by xueli — June 3, 2013 @ 12:23 am | Reply

    • It should be OK, but I haven’t tried it myself.

      Comment by SeaDragon — June 4, 2013 @ 8:51 pm | Reply

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