Matcha Cheesecake

Matcha Cheesecake

In the summer, I try to avoid turning on the oven as much as I can. But when it comes to desserts, I simply can’t resist, and this light and airy soufflé cheesecake is one of those cases. I make an exception because this cake is not only light but also bakes at a low temperature, so my kitchen doesn’t heat up as much as if I make a dish like pie.

Soufflé cheesecake is a Japanese cheesecake that incorporates an airy meringue into the batter. Unlike the classic New York style cheesecake, cream cheese is not the main flavor or ingredient. The result is an almost cake-like cheesecake that still has the tang of cream cheese but is light and fluffy like a cloud. It’s my favorite cheesecake to make and extremely easy to do so. Matcha, a powdered green tea, is the perfect flavor addition to this cheesecake and lends a beautiful subtle green color.

Matcha Cheesecake

The meringue incorporation gives this cheesecake its signature airy texture. Using my KitchenAid® Artisan® Mini Stand Mixer fitted with the whisk, I can easily whip up egg whites with sugar until stiff peaks form.

Matcha Cheesecake

A simple way to test when the meringue is done is to remove the whisk from the batter, and if the peaks don’t collapse, it is ready. Check frequently as you approach stiffness – it is easy to over-beat the egg whites. This meringue will later be folded into the cream cheese base of this recipe, for a refreshingly light texture.

To make the cream cheese mixture base, simply use your Stand Mixer fitted with the flat beater to beat cream cheese with sugar until fluffy and smooth. Next, add in the softened butter and beat until well incorporated and smooth. Then, add in the egg yolks and heavy cream and mix until incorporated. In a separate bowl, sift your flour with matcha powder, then add this dry mixture to the ingredients in your Stand Mixer and mix on a low speed until just incorporated.

Matcha Cheesecake

Matcha Cheesecake

Finally, add meringue to your cream cheese mixture in 3 batches, folding by hand gently to prevent over-mixing.

Matcha Cheesecake

Then, pour your finished batter into a lightly greased KitchenAid® Springform Pan. Wrap the bottom and up the sides of  this Springform Pan tightly with two layers of foil to prevent any possible leakage.

Matcha Cheesecake

Then, place your Springform Pan inside the largest Casserole Dish from your KitchenAid® Nesting Casserole Set. Next, add boiling water into the Casserole Dish, so that it comes up about 1” up the sides of the Springform Pan. Not only does this gorgeous Nesting Casserole Set come in an amazing variety of colors, it also provides a sturdy way to create a water bath for your cheesecake, which is essential to evenly cooking this dessert and prevent the top from cracking .

Matcha Cheesecake

Bake at 320°F for 60 minutes, then reduce the temperature to 300°F and bake for another 30 minutes. Finally, leave in your oven with the door closed and the oven turned off for another 20 minutes.

When it’s ready, remove from your oven and place the cheesecake on a wire rack to cool. Once completely cool, gently remove the sides of the Springform Pan, and place the cheesecake in the refrigerator for a few hours to set. Serve cold, and top with berries and a sprinkling of powdered sugar.

Matcha Cheesecake

And there you have it! A deliciously light and airy dessert perfect for the summer. I cannot wait for you to try this recipe for yourself.

Be sure to share your take on this Matcha Cheesecake recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Matcha Cheesecake

Makes 4-6 servings

INGREDIENTS

200 grams cream cheese at room temperature
80 grams sugar, separated to 30 grams and 50 grams
10 grams matcha powder
2 tablespoons unsalted butter, cut into cubes, at room temperature
3 egg yolks, at room temperature
100 milliliters heavy cream, at room temperature
40 grams all purpose flour, sifted twice
3 egg whites, cold
50 grams sugar
Berries for topping
Powdered sugar for sprinkling

DIRECTIONS

Preheat the oven to 320°F, and prepare your KitchenAid® Springform Pan by lightly greasing the pan and fit a circle of parchment paper to the bottom of the pan (if desired). Wrap the bottom and up the sides of the Springform Pan tightly with two layers of foil to prevent any possible leakage.

In the KitchenAid® Artisan® Mini Stand Mixer with the paddle attachment, beat the cream cheese with 30 grams of sugar, until fluffy and smooth. Next, add in the softened butter and beat until well incorporated and smooth. Finally, add in the egg yolks and heavy cream and mix until incorporated.

Sift the flour with matcha powder, and add to the bowl of your Stand Mixer. Mix on low speed until just incorporated. Set mixture aside.

Thoroughly clean and dry the bowl of the Stand Mixer. Using the whisk, whip egg whites at a medium-high speed until foamy. Add the remaining 50 grams of sugar in three batches, with the Stand Mixer running, until mixture becomes thick, glossy, and forms stiff peaks.

Add the meringue to cream cheese mixture in 3 batches, folding by hand with each addition. Do not over-mix – fold until just incorporated. Pour batter into Springform Pan. Tap against the counter to remove air bubbles.

Then, place your Springform Pan inside the largest Casserole Dish from your KitchenAid® Nesting Casserole Set. Add boiling water into the Casserole Dish, so that it comes about 1″ up the sides of the Springform Pan.

Bake at 320°F for 60 minutes, then reduce the temperature to 300°F and bake for another 30 minutes. Finally, leave in your oven with door closed and the oven turned off for another 20 minutes.

Remove from your oven and place the cheesecake on a wire rack to cool. Once completely cool, gently remove the sides of the Springform Pan, and place the cheesecake in the refrigerator for a few hours to set. Serve cold, and top with berries and a sprinkling of powdered sugar.

Matcha Cheesecake Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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