Uji Matcha Cheesecake – A Luxurious Japanese Twist on Classic Creamy Delight
Indulge in this rich Uji Matcha Cheesecake made with Kyoto's finest green tea, sesame oil, and a creamy cheese base. A perfect harmony of flavor and elegance.This Uji Matcha Cheesecake is a refined fusion of Japanese tradition and French-style pâtisserie. Made with two types of premium matcha from Kyoto—Kissho and Kirika—it balances the earthy bitterness of matcha with the rich smoothness of cream cheese and the subtle nuttiness of sesame oil. The layered dessert begins with a baked sablé base, topped with a velvety matcha cheesecake filling. It's perfect for sophisticated afternoon teas, elegant gatherings, or anyone looking to elevate their dessert game with bold, authentic flavors.Whether you're a matcha lover or simply curious about Japanese-inspired desserts, this cake is a true showstopper.
Servings 12 people
Ingredients
Sablé Base
- For 273 g total
- 10 g Uji Matcha "Kissho" Kyoto grade
- 10 g White sesame oil taihaku goma abura
- 55 g Fermented butter
- 100 g Sweetened frozen egg yolk 20%, e.g., Kewpie
- 50 g Powdered sugar
- 1 g Salt
- 45 g Cake flour
- 2 g Baking powder
Matcha Cheesecake Batter
- For 835 g total
- 375 g Cream cheese e.g., Kescream or any baking cream cheese
- 105 g Granulated sugar
- 35 g Trehalose or substitute with regular sugar if unavailable
- 95 g Whole frozen egg e.g., Kewpie precious egg or equivalent
- 30 g Sweetened frozen egg yolk 20%
- 35 g Uji Matcha "Kirika"
- 35 g White sesame oil
- 125 g Heavy cream 45% fat
Instructions
Prepare the Sablé Base
- In a small bowl, mix Kissho matcha with sesame oil until smooth.
- In a separate bowl, cream together the fermented butter and sweetened egg yolk until emulsified.
- Add the matcha-oil mixture into the creamed butter and yolks.
- In a mixer bowl, combine all dry ingredients (powdered sugar, salt, cake flour, baking powder), then add the wet mixture and blend using a paddle (beater) attachment until evenly combined.
- Pipe 40 g portions of the dough onto a Silpat-lined tray.
- Bake in a convection oven at 135°C (275°F) for about 35 minutes, or until set and lightly golden. Let cool.
Prepare the Matcha Cheesecake Batter
- In a mixer bowl, beat together the cream cheese, granulated sugar, and trehalose using a paddle attachment until smooth.
- Add the whole eggs and egg yolk, then mix until fully incorporated.
- In a separate bowl, whip the heavy cream to soft peaks.
- In another bowl, combine Kirika matcha and sesame oil, then blend until smooth.
- Add the matcha-oil mixture to the cream cheese mixture, and finally fold in the whipped cream using a spatula until evenly incorporated.
Assembly and Baking
- Line a 12 cm (4.75 in) cake ring or mold with parchment.
- Place one baked sablé disc at the bottom of each ring mold.
- Pour 270 g of the cheesecake batter over each sablé. Smooth the surface with a spatula.
- Bake in a deck oven at 200°C (392°F) with an inverted tray above to protect the surface from direct heat.
- Bake for 20–25 minutes, or until set with a slight jiggle in the center.
- Let the cakes cool in the molds, then freeze to stabilize before unmolding.
💡 Tips and Notes
- Use high-quality Uji matcha for vibrant green color and rich umami flavor.
- If sweetened frozen eggs are not available, use fresh eggs and slightly reduce added sugar.
- Store the cheesecake frozen and allow to thaw in the fridge before serving for the best texture.
- For professional results, refer to the original recipe video (if available) for visual guidance.
