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matcha cheese souffle

  • Makes: 7 cups
    (7.5 cm. diameter × 4 cm. height souffle cup)
  • Calories: 203 kcal
  • Total Time: 50 m
  • Japanese: Matcha chīzu sufure
Matcha Cheese Souffle


  • 200 g cream cheese
  • 2 eggs
  • 1 1/2 tablespoons matcha powder
  • 40 g cake flour
  • 45 g sugar
  • 100 ml milk
  • 20 g softened unsalted butter
  • 1.5 liters 80 °C hot water
Step 1

step 1:

Separate the egg yolks from the white. Sift the flour and the matcha powder and set aside.

Step 2

step 2:

Put the cream cheese and butter in a bowl and mix with an electric whisk on medium for about 2 minutes until creamy. In a separate bowl, beat the yolks with an electric whisk for 30 seconds and pour into the cream cheese and butter mixture. Add the milk little by little and mix with a spatula. Over a large bowl of hot water, add the sifted flour and matcha powder to the mixture. Stir until very creamy.

Step 3

step 3:

Preheat the oven to 160 °C. Beat the egg whites with an electric whisk on high for about 2 minutes in another bowl. Add half of the sugar and keep mixing for 2 minutes. Add the remaining sugar and keep mixing one more minute.

Step 4

step 4:

Add the matcha cream cheese mixture and mix well.

Step 5

step 5:

Pour the mixture into 7 ceramic baking cups. Put them on a baking pan and pour a little hot water around the cups. Bake in the oven at 160 °C for 30 minutes.

Matcha chīzu sufure


This dessert is very fluffy and delicious. Matcha suits cream cheese well.