Toffee Japanese Cheesecake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This toffee Japanese cheesecake recipe has become my go to dessert whenever I want something special without spending hours in the kitchen. What I love most is how quickly it comes together, ready in just an hour from start to finish. The creamy dreamy texture of the cheesecake gets a wonderful boost from matcha powder, which is packed with antioxidants and gives you that beautiful subtle earthiness. Then there are those toffee bits scattered throughout, adding that irresistible sweet crunch that everyone always asks for seconds over. It's elegant enough to impress guests but simple enough that you won't feel stressed making it.
Ella x
Ingredients
- 250all-purpose flour
- 400granulated sugar
- 150unsalted butter
- 3large eggs
- 300 mlsoy milk
- 100toffee bits
- 5 gsalt
- 10 gmatcha powder
- 200cream cheese
- 150 mlheavy cream
- 1½ mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 160°C. Line a 20cm round springform pan with parchment paper.
Tip: Use a non-stick pan for easy release.
- 2
In a large mixing bowl, cream the butter and sugar until pale and fluffy.
Tip: Use a stand mixer for ease.
- 3
Beat in the eggs one by one, then mix in the soy milk and matcha powder.
Tip: Don't overmix!
- 4
In a separate bowl, whisk together the flour and salt.
Tip: Use a fine-mesh sieve for smooth powder.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix!
- 6
Stir in the cream cheese and heavy cream until smooth.
Tip: Use an electric mixer for a silky texture.
- 7
Pour in the toffee bits and mix until well combined.
Tip: Use a spatula for a smooth finish.
- 8
Pour the batter into the prepared pan and smooth the top.
Tip: Use a spatula for an even surface.
- 9
Bake for 35-40 minutes or until the edges are golden brown.
Tip: Check for doneness after 30 minutes.
- 10
Let the cheesecake cool in the pan for 10 minutes before transferring to a wire rack.
Tip: Don't touch the top!
- 11
Let the cheesecake cool completely before serving.
Tip: Refrigerate for at least 4 hours.
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