4 Ingredient Matcha Souffle Cheesecake Recipe / Accidental Matcha Mousse Cake Recipe

Because cream cheese in the UK can be a little watery, I was convinced my '4 ingredient matcha souffle cheesecake' recipe wouldn't work. Luckily I was (partially) wrong.

My four-ingredient matcha soufflé cheesecake is an adaptation of Ochikeron's original 3-ingredient soufflé cheesecake recipe, which went viral a few years ago.

I always wanted to try this genius recipe, but here in the UK we have a cream cheese problem: we can only get tub cream cheese. And, unlike the block cream cheese you can get in Japan and the US, it has a higher water content. Making souffle cheesecakes super even more to make without deflating and/or cracking. And they're not easy to begin with, even with well-strained cream cheese.

I decided to give it a go anyway, and of course because I love matcha, I adapted to recipe to include it. I hoped the matcha powder would absorb the excess liquid in the cream cheese. And while I didn't add enough matcha to do this and the more watery batter did end up sinking a bit more, I did still end up with a very tasty, light, airy cake. It was almost like a moist, baked matcha mousse.

Ochikeron also calls for a 6" pan, and I only have a 7" one. So my cake was also shorter. Still, it didn't matter too much in the end.

You can also watch me make this on YouTube:

Ready? Let's go.


3 eggs, separated
120g white chocolate
1 tbsp matcha
120 full fat cream cheese


1. Preheat the oven to 170°C, and grease and line the bottom and sides of a 7" pan (but preferably 6" pan – I only have a 7" pan) springform pan with vegetable oil and non-stick baking paper. Grease the inside of it too.

2. Place the white chocolate and matcha together in a large heatproof bowl, and set it on top of a pan of barely simmering water (make sure the water isn't so high that it touches the bottom of the bowl). Stir until melted completely, take off the heat and leave to cool for a minute or two.

3. Stir in the egg yolks.

4. In a separate large bowl, whisk the egg whites until they form stiff peaks, like a meringue.

5. Add a large spoonful of the egg white into the chocolate mixture and stir through, then gently fold in the rest of the egg whites until just combined.

6. Bake for 15 minutes. Then reduce the oven to 160°C and bake for a further 15 minutes. Finally switch off the oven and let the cake bake in the 'off' oven for a final 15 minutes.

7. Leave the cake to cool completely before unmoulding. Serve at room temperature to enjoy a soft, mousse-y texture.

Enjoy, and have fun.


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