Friday, February 1, 2013

Green tea Japanese Cheesecake

  • 20g butter
  • 125g cream cheese
  • 100 ml milk
  • 50g plain flour
  • 10g cornflour
  • 80g fine granulated sugar
  • 3 eggs separated
  • 1/8 tsp. cream of tartar
  • 1 tablespoons green tea powder
  • 2 tablespoons hot water
Prepare cake tin. Lightly grease and line the bottom and sides of a round 7 inch springform tin with greaseproof baking paper or parchment paper). Wrap two layers of foil around the tin to prevent water seeping in. Find a large baking dish that will fit the springform tin. Fill the empty baking dish 1/4 of the way full with water and place the baking dish with water (don’t put the lined springform tin in just yet) in the centre rack of an oven and switch it on to 160C/325F.
2. Melt cream cheese, butter and milk over a double boiler-use whisk to get out any lumps. Cool the mixture over an ice bath. Fold in the flour, the cornflour, 3 egg yolks and mix well. Whisk 3 egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form and there is no liquid egg white at the bottom.
3. Add one third of the egg white mixture to the cheese mixture to loosen. Then add the rest in third batches and mix well and ensure that the egg whites are thoroughly combined gently by folding-there should be no streaks at all. Divide the batter evenly in two and in one bowl, mix green tea and hot water stir onto paste and add in it and combine well using a folding action.
4. Alternate pour green tea and base batter into the pan

5. Carefully transfer the cheesecake into the water bath in the oven making sure not to tilt the cheesecake. Bake cheesecake in the water bath for 1 hours or until a skewer inserted in the centre comes out clean and the top is golden brown at 160 degrees C (325 degrees F). Chill thoroughly.


  1. Japanese cheesecake is one of my very favorite cakes, but this green tea zebra stripe action definitely takes it over the top! Great recipe, I can't wait to try it.

  2. I tried it and substituted with chai... It's AMAZING!

  3. I am sorry, I could not understand below part at all. Could you kindly explain it in a simpler way (for not-English-native speakers to understand). Thank you so much! "Divide the batter evenly in two and in one bowl, mix green tea and hot water stir onto paste and add in it and combine well using a folding action."

  4. I am not an english speaker either .That 's why you don't understand.It's my fault
    divide the batter into 2 bowls
    one of it mix in with green tea fold in until fully incooperated
    now you have 2 bowls of batter original one and green tea one
    now for the zebra pattern
    put the baking pan in the middle in front of you
    the green one on the left side ,the original on the right side
    use the 1/4 mesureing cup or the big spoon
    scoop the cake batter put in the middle of the baking pan start with the original
    use another spoon ,scoop the green tea batter pour onto the middle of the first one
    repeat until ran out of cake batter

    I think the picture will explain better. go look at the zebra cake I made for an example.

    1. Sorry for the late reply and thank you so so much for the explanation and photos! You're too kind :) Can't wait to make it

  5. Thanks for sharing the recipe. I made it today and it turned out great!!

  6. what is green tea powder? Like matcha powder?

  7. This cake looks really good and I want to make it, but I have a question first: is cornflour the same as corn starch (Maizena)?

  8. Love this recipe! It works so well and it was gone within a day!

    I do have a question though, mine seems to "collapse" after I take it out of the oven. It shrinks a little bit too. Is there a way to prevent this from happening?