Dreamy Matcha Cloud Cheesecake Cups

Have you ever imagined a dessert that’s as light as a cloud but packed with sophisticated flavor? Look no further. These little cheesecake cups are a baker’s dream, delivering a texture so moist, fluffy, and delicate it will feel like you’re eating a sweet, creamy cloud. The secret lies in the gentle water bath baking method, which creates an incredibly soft and tender crumb. This recipe strikes a perfect harmony between the earthy, slightly bitter notes of premium matcha and the rich, savory tang of cream cheese. Best of all, despite its elegant appearance and divine taste, this dessert is surprisingly simple to make, taking just about an hour from start to finish. It’s the perfect project for a quiet afternoon and a guaranteed showstopper for anyone who tries it, even for baking beginners. Get ready to fall in love at first bite! Before you begin, let’s gather our ingredients. Precision is key in baking, so using a kitchen scale is highly recommended for the best results. For this recipe, you will need: For the Matcha Cheese Batter: Cream Cheese: 130g (about 4.5 oz), full-fat, softened to room temperature Warm Milk: 80g (about 1/3 cup) Unsalted Butter: 40g (about 3 tbsp) Large Eggs: 4, separated into yolks and whites Cake Flour: 20g (about 2.5 tbsp). Cake flour creates a finer, more tender crumb. If you can’t find it, you can substitute it with all-purpose flour, but the texture might be slightly denser. Cornstarch: 20g (about 2.5 tbsp) Matcha Powder: 10g (about 1.5 tbsp). Use a good quality culinary grade matcha for the best color and flavor. For the Meringue: Egg Whites: From the 4 large eggs you separated Granulated Sugar: 70g (about 1/3 cup) Lemon Juice: A few drops (about 1/4 tsp). This helps stabilize the egg whites. You can…