Baking · Cheesecake
Genmaicha Cheesecake
Oct 21, 2026 · @Amy
This genmaicha cheesecake is creamy, rich, and full of that toasty roasted rice warmth I cannot get enough of. The batter is split in two, half steeped with genmaicha, and both are poured into the pan so every slice reveals soft rings of vanilla and genmaicha.
This cake started with a mooncake. For Mid Autumn Festival this year, Paragon Tea sent me a box of their mooncakes, and one of the flavours was genmaicha cheesecake. I went in curious and came out obsessed. It was creamy and rich with that nutty, comforting genmaicha flavour, and it quickly became my favourite of the box. Long after the last piece was gone, I kept thinking about it, so I did what I always do when a flavour will not leave me alone. I brought it into my kitchen and turned it into a real cake.
Makes one 6 inch cheesecake
50 minutes bake time
4 hours chill time
Ingredients
Cheesecake
- 450g cream cheese, room temperature
- 150g sugar
- 3 large eggs, room temperature
- 15g cornstarch
- 1 tsp vanilla bean paste
- 240ml heavy cream
- 2 tbsp genmaicha powder
Topping
- 120ml heavy cream, cold
- 1 tbsp powdered sugar
- Genmaicha powder, for dusting
Instructions
1
Preheat your oven to 400°F and line a 6 inch cake pan with parchment paper on the bottom and sides.
2
Beat the cream cheese and sugar together for 3 minutes until smooth and fluffy.
3
Add the eggs one at a time, mixing well between each addition.
4
Sieve in the cornstarch, add the vanilla bean paste, and beat for 2 minutes until smooth.
5
Pour in the heavy cream and mix on low until fully combined. This is your plain base.
6
Divide the plain base evenly between two bowls.
7
Sieve the genmaicha powder into one of the bowls and whisk until completely smooth with no streaks or lumps. Leave the other bowl plain.
8
Pour 1/4 cup of plain batter into the centre of the pan. Then pour 1/4 cup of genmaicha batter directly into the centre of that layer. Keep alternating 1/4 cup at a time, layering one by one into the centre, until both batters are used up.
9
Gently set the pan in a water bath, with the pan sitting in a larger pan of hot water that comes halfway up the sides. Do not tap or swirl the pan, or you will blur the rings.
10
Bake at 400°F for 50 minutes, then turn the heat up to 475°F for the last 5 minutes to get that golden caramelized top.
11
Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 10 minutes.
12
Remove from the oven and chill in the fridge for at least 4 hours or overnight.
13
Just before serving, whip the cold heavy cream and powdered sugar to soft peaks. Spread or pipe it over the top of the chilled cheesecake.
14
Finish with a light dusting of genmaicha powder through a fine sieve.
Why You Will Love It
Genmaicha is a Japanese green tea blended with roasted brown rice. It is gentler than matcha, less grassy and more comforting, with a roasty, almost cereal like warmth. Folded into cheesecake, it pairs beautifully with the richness of the cream cheese and the golden caramelized top.
The layered batter is the fun part. The vanilla and genmaicha portions are poured into the centre of the pan one after the other, creating rings that stay hidden under the caramelized surface until you cut into it. That first slice is always the best moment.
- Toasty, nutty genmaicha flavour in every bite
- A beautiful layered reveal when you slice it
- Golden caramelized top with a creamy centre
- Finished with whipped cream and a dusting of genmaicha
Tips and Swaps
- Bring everything to room temperature. Cold cream cheese and eggs lead to lumps, and lumps make the rings uneven.
- Sieve the genmaicha powder. It loves to clump. If it does, mix it with 2 tbsp of the plain batter to form a paste first, then whisk the paste into the rest of the bowl.
- Pour slowly and always into the centre. Each 1/4 cup pushes the previous layer outward to create the rings.
- Give it time to chill. The cheesecake sets as it cools, so an overnight chill gives you the cleanest slices.
- Dust right before serving. Genmaicha powder stays vibrant when it goes on at the last minute.
- Swap the tea. Matcha works with the same method and gives you a greener colour and a more grassy, earthy flavour.
FAQ
- Can I use a springform pan? Yes. Wrap the outside in a double layer of foil before placing it in the water bath so no water seeps in.
- How long does it keep? Store the cheesecake covered in the fridge for up to 4 days. Add the whipped cream and genmaicha dusting on the day you serve it.
- Can I make it ahead? Absolutely. This cheesecake is even better the next day, which makes it perfect for gatherings and holiday tables.
- Can I use loose leaf genmaicha? For the batter, you will want genmaicha powder so it blends smoothly. Loose leaf tea will leave bits of rice and leaves in the cheesecake.
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