Japanese Matcha Cheesecake

Although the name says “Tea Cake,” this dessert is actually a sophisticated, multi-layered masterpiece that combines a delicate almond sponge with a creamy matcha cheesecake, all balanced by a surprising citrus note.

Inspired by a craving for the unique flavor of Uji Matcha, this recipe is a labor of love. Unlike a heavy New York cheesecake, this Japanese-style creation is light, airy, and refined. It starts with a base of airy almond sponge cake (Biscuit), soaked in a zesty orange-rum syrup to cut through the richness. The middle layer is a creamy, mousse-like cheesecake infused with premium Green Tea powder, which offers that distinct bittersweet, earthy profile reminiscent of freshly cut grass.

Finally, the cake is crowned with a glossy Matcha Jelly, adding a stunning visual finish and an extra layer of texture. While Matcha can be a polarizing flavor—sometimes described as grassy or even savory—when balanced with sweet cream and bright orange syrup, it becomes a harmonious and tranquil dessert experience. It is the perfect cake for those who appreciate desserts that are not overly sweet but deeply flavorful.

🥣 INGREDIENTS

Here is the table of ingredients (Yields: One 16 cm / 6-inch Cake):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order to build the layers correctly.

Step 1: The Almond Sponge Base

1. Whisk Eggs: In a metal bowl, combine the eggs, sugar, and honey. Whisk over a warm water bath (double boiler) until the mixture reaches 40°C. Remove from heat and continue whisking until the mixture is white, foamy, and reaches the “ribbon stage.”

2. Fold Dry Ingredients: Sift the flour and almond flour together. Fold them gently into the egg mixture using a spatula.

3. Add Liquids: Warm the milk and butter until melted. Take a spoonful of the batter, mix it into the hot milk/butter, then pour this back into the main batter and fold gently.

4. Bake: Pour into a 16 cm cake ring lined with parchment paper. Bake at 170°C (340°F) for 20 minutes.

5. Cool: Let cool, remove from the ring, and let cool completely on a rack.

Step 2: The Syrup

1. Mix the orange juice, rum, and sugar together until the sugar is completely dissolved.

2. Assembly Prep: Slice the cooled sponge cake in half horizontally. Place one layer in the bottom of your cake ring. Brush generously with the syrup.

Step 3: The Matcha Cheese Filling

1. Prep Gelatin: Soak the gelatin sheets in plenty of cold water for 5-10 minutes.

2. Mix Cheese: Stir the cream cheese and sour cream until smooth. Add the sugar and the matcha powder. Mix well.

3. Whip Cream: Whip the heavy cream until it creates soft peaks (about 70% stiff).

4. Combine: Squeeze the water out of the gelatin and dissolve it in a warm water bath. Stir 2 tablespoons of the whipped cream into the melted gelatin to temper it.

5. Fold: Fold the rest of the whipped cream into the green cheese mixture. Finally, stir in the gelatin mixture.

6. Layer: Pour ⅔ of this mixture over the first sponge layer. Place the second sponge layer on top, soak with syrup, and cover with the remaining cream. Smooth the top.

7. Chill: Refrigerate for several hours to set.

Step 4: The Matcha Jelly

1. Bloom: Soak the gelatin in cold water.

2. Boil: Bring the water and milk to a boil. Stir in the sugar and matcha powder.

3. Strain: Pour the liquid through a fine sieve to remove lumps.

4. Dissolve: Squeeze the gelatin and dissolve it into the hot green liquid. Let it cool in a cold water bath until lukewarm (do not let it set yet).

5. Finish: Pour the jelly over the chilled cake. Return to the fridge until the jelly is firm.

Chef’s Guide & Conclusion

Mastering the Art of Matcha:

You have just created a dessert that balances the bitterness of tea with the richness of dairy. Here are the secrets to ensuring this Japanese-inspired cake is perfect:

1. The Flavor Profile:

Matcha is a complex flavor. As noted in the original story, the first bite might seem puzzling—slightly bitter or even “fishy” to the uninitiated palette. However, the second bite reveals the “scent of freshly cut grass” and a deep umami sweetness. The addition of the orange syrup is the genius twist here; the citrus brightens the earthiness of the tea, preventing it from becoming too heavy.

2. Handling Gelatin:

This recipe relies on gelatin for structure. Always soak gelatin sheets in cold water. If the water is warm, the sheets will dissolve and disappear before you can use them. When tempering the gelatin (mixing it with a little cream first), you prevent “thermal shock,” which causes rubbery strings to form in your smooth mousse.

3. The Sponge (Biscuit):

The sponge base uses the “warm whisking” method. By heating the eggs and sugar to 40°C, you weaken the protein bonds in the eggs, allowing them to whip up to a much greater volume. This creates a sponge that is sturdy enough to hold the heavy cheese layer but soft enough to absorb the flavorful syrup.

4. Serving:

Cut this cake into square slices for a modern, geometric look. It pairs beautifully with a cup of hot green tea or a light floral Oolong.