Sundays are a great time to get some baking on and I just love the Cloud Cheesecake I made before, recipe can be found here:

Gluten Free Cloud Cheesecake

Because I love Matcha Green Tea so much, I thought there has to be a way to make a Matcha Green Tea version.

And Yes, when there is a will there is a way and it tastes SO good. Even better than the original one!

The great thing is, if you’ve made the Gluten Free Cloud Cheesecake before – there’s only 3 extra steps!


3 Egg Yolks
125g Cream Cheese
30g Castor Sugar
40g Oil
60g  Milk (I used Lite but best to use Full Cream Milk)
30g Corn Starch
2tsp Lemon Juice


3 Egg Whites
1/2tsp Lemon or Lime Juice
50g Castor Sugar

1tbsp Matcha Green Tea Powder
1tbsp Water

  1. Melt the Cream cheese with sugar and oil in a double boiler
  2. When melted, add the milk and whisk until its smooth
  3. Whisk in the Egg yolks, one at a time
  4. Add the corn flour
  5. Add the lemon/lime juice
  6. (MAKING THE MERINGUE) In a separate bowl, beat egg whites
  7. Add the 50g sugar and beat with egg whites until soft peaks form
  8. Add one third of the meringue
  9. Fold gently to combine
  10. Keep adding the other two thirds until the meringue is all used up
  11. (THIS IS THE ADDITIONAL STEP) – Split the mixture into two portions, one will be used for the Matcha Green Tea portion
  12. In a small bowl, add 1 tablespoon to the Matcha powder (Best to sieve it first), once that powder has been dissolved, add it to one of the portions. Mix the portion until it is green
  13. Pour the 2-3 spoonfuls  batter into a pan (at least 18cm in diameter)
  14. Tap the pan to get rid of any air bubbles
  15. Bake the cake in a preheated oven at 150 degree Celsius for 85 minutes in a water bath.
  16. Eat and Enjoy!
Homemade Matcha Green Tea Cake


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