Green Tea Japanese Cotton Cheesecake

My all time favourite japanese cheesecake, this time I added green tea flavour on it, I just love it, it's yummy!

Source : Diana's Dessert
250 gr Cream Cheese, softened
50 gr Salted Butter, softened
100 ml Fresh Milk
1 tbsp Lemon Juice

6 Egg Yolks
50 gr Cake flour
20 gr Corn flour

10 gr Green tea flour
¼ tsp Salt

6 Egg Whites
1/4 tsp Cream of tartar
140 gr Caster Sugar

- Preheat oven 160C **.
- Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
- Upon slightly cool, add in the egg yolks, cake flour, corn flour, green tea flour and lemon juice. Mix until well combined.
- Sieve the egg yolk and flour mixture into another clean bowl. Set aside.
- In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft/medium peaks form.
- Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well. Continue to fold gently with the balance egg white mixture until incorporated.
- Pour into the pan with grease paper and bake in water bath for 1 hour 10 mins or until set and golden brown.
- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool before refrigerating it for at least 4 hours.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Alice from I Love.I Cook. I Bake.


  1. Hi Doris,

    This is my fav cheesecake recipe too but I have adapted mine from Little Teochew which come from the same origin :D

    Yours with green tea looks wonderful!


    1. Thanks Zoe, ya .... I also ever visited Little Teochew, very good sharing tips from her.

  2. Replies
    1. Thanks Victoria Bakes, the cake is very light & soft, just a bit dissappointed that the cake texture this time not so smooth. :(

  3. Hello DG,

    Your cake looks so yummylicious, The taste must be even better. Can't stop staring at the photo of the whole cake. Can imagine how soft it is and how it will taste like when I bite into it... hmmm heaven.....

    1. Hahahaha ... I always very happy to read your comments. Just imagine this .... it will be melted in the mouth .... if you bite into this ..... hahahaahaa

  4. I have too long never bake a cheesecake, after CNY, must remember to bake one!

  5. hi Doris, what a lovely color this cake has! Love it!
    I'm sure this taste lovely too
    thks for linking this up at LTU cheese :)

  6. Hi DG...i ♡♡♡♡ green tea too... be it ice cream or cake or its refreshing taste... now u made me crave for a slice:-p

  7. Whoaa. This cheesecake looks really amazing! Green tea flavour is just perfect for it.

  8. Hi DG! I saw your cake earlier on and told myself I must come back and comment but I was so caught up with a lot of things! Green tea seems to be popular in cakes and desserts and I bet your cake tasted really good. And I love green color! Here's wishing you and your family Gong Xi Fa Cai!

  9. Hi Doris I was just wondering what you mean by Corn Flour, in Aust cornflour is what Americans call Corn Starch and Corn flour is Polenta in Aust? which should I use as I would love to make this cheesecake that looks so beautiful

    1. Hi Anon,
      Corn flour is just like corn starch, the colour is white. You may skip it if you cannot find it and replace it with cake flour. The purpose of corn flour on cheesecake is to prevent crack easily from overbaking (quotes from

  10. This recipe yield how many inch or cm pan?

    1. Hi Cin_Babes,
      I baked into 8 inch square pan, you may use 8 inch (yield more higher cake) or 9 inch round pan too.

  11. many gram for 1 yolk and 1 white egg about in your recipe..thanks

  12. hai...Doris..your cake is very awesome. how many gran for 1 yolk and 1 white egg about in your recipe. Thank you Doris

    1. Hi Riris,

      I normally never measure the eggs, but 1 egg that I normally use approx. 65-70g (with the shell ), Hope this may help.