Green Tea Japanese Cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 354.9
  • Total Fat: 20.2 g
  • Cholesterol: 210.3 mg
  • Sodium: 216.7 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 9.2 g

View full nutritional breakdown of Green Tea Japanese Cheesecake calories by ingredient
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Adapted from Irene’s Cotton Soft Japanese Cheesecake recipe. Adapted from Irene’s Cotton Soft Japanese Cheesecake recipe.
Number of Servings: 8


    * 140g (2/3 cup) fine granulated sugar
    * 6 egg whites
    * 6 egg yolks
    Hint: Eggs separate easier when they’re cold, but the whites whip better at room temperature.
    * 1/4 tsp cream of tartar or 1/2 tsp white vinegar or 1/2 tsp lemon juice
    * 100 ml (3/8 cup) milk
    * 6 green tea bags
    * 50g (1/2 stick) butter
    * 250g (1 8-oz. package + 1 tbsp) cream cheese
    * 1 tbsp lemon juice
    * 60g (3/7 cup) cake flour
    Hint: 1 cup cake flour equals 1 cup all-purpose flour minus 2 tablespoons, and then add in 2 tablespoons cornstarch.
    * 20g (1/4 cup) corn starch
    * 1/4 tsp salt


Preheat oven to 325 F. Lightly grease and line the bottom and sides of an 8-inch round cake pan with greaseproof baking paper or parchment paper. If using a springform pan, line the outside with foil so the batter doesn’t leak out.

Scald the milk in a saucepan. Do not let the milk boil, or it will make the tea bitter. The ideal temperature is 180 F. Pour the milk in a cup and steep the tea for for 2-3 minutes. Remove the tea bags and squeeze out as much liquid as possible.

Melt cream cheese, butter and milk-tea mixture over a double boiler. Cool the mixture.

Combine the flour, corn starch and salt in a small bowl.

To the cream cheese mixture, fold in the flour mixture, egg yolks, 1 tbsp lemon juice and mix until smooth. If lumps remain at this stage, they will not come out later.

Beat egg whites with cream of tartar (or vinegar or lemon juice) until foamy. Add in the sugar and beat until soft peaks form.

Lighten the cheese mixture by mixing it with 1/3 of the egg white mixture.

Add the rest of the egg white mixture to the cheese mixture and gently fold. The batter should be well combined.

Bake cheesecake in a water bath (the water should be warm but not boiling) for 1 hours 10 minutes or until set and golden brown.

My cheesecake came out wonderously smooth and puffy. Then it pulled away from the sides of the pan, and the top wrinkled as the cake shrunk.

Serving suggestion: garnish with a scoop of lychee sherbet (my favorite combination!), red bean ice cream, green tea ice cream, or mango sorbet (pictured).

This cake was subtly sweet and lightly buttery/cheesy. It wasn’t as good as Fay Da’s (I got more crumbs than spongy bubbles), but I think it’s because I used corn flour instead of corn starch.

Number of Servings: 8

Recipe submitted by SparkPeople user REN515.

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