Matcha Basque Cheesecake is a Japanese take on the classic Basque burnt cheesecake from Spain. It has a creamy, custardy interior infused with a subtle earthy matcha note and a deeply caramelized, slightly cracked exterior that adds contrast in texture and flavor.
Basque cheesecake, also called burnt cheesecake, is known for its deeply caramelized top and rich, silky inside. Baked at a high temperature, the exterior turns dark and almost smoky while the center remains soft and custard-like — a delightful contrast that this matcha version preserves.
This Matcha Basque Cheesecake blends the signature creaminess of the Basque style with the vegetal, slightly bitter flavor of matcha. The roasted-sugar notes of the burnt top complement the gentle green tea aroma for a balanced, refined dessert.
Ingredients You Need
- Cream cheese. The foundation of the batter — use full-fat, softened cream cheese for the best texture.
- Castor sugar. Superfine sugar dissolves quickly for a smooth batter; granulated sugar will also work if needed.
- Vanilla. Use extract or vanilla bean paste for depth of flavor.
- Salt. A pinch to balance sweetness.
- Eggs. They give structure and a silky texture to the cheesecake.
- Matcha powder. Choose a good-quality culinary matcha for baking; ceremonial matcha is best for tea.
- Cornstarch. Adds a bit of stability; you may substitute with cake flour if preferred.
- Heavy whipping cream. Adds moisture and smoothness to the batter.
Pan Size You Need
Use a 6×3-inch (15×7.5 cm) round cake pan for this recipe. The batter will rise above the rim, so line the pan with parchment paper that extends at least 2 inches/5 cm above the top. If you double the recipe for an 8×3-inch pan, expect to adjust baking time slightly; larger pans usually require longer baking.
Pro Tips For Making Basque Burnt Cheesecake
- Use room-temperature ingredients. They combine more smoothly and reduce lumps in the batter.
- Sift dry ingredients. Sift the matcha and cornstarch into the batter for an even, lump-free texture.
- Don’t overmix. Overmixing incorporates excess air, which can cause the cake to rise unevenly and crack when it falls. Mix each ingredient until just combined.
- Strain the batter. Passing the batter through a sieve removes any remaining lumps and ensures a silky finish.
- Watch the bake closely. During the last few minutes keep an eye on color. If the top darkens too quickly, tent with foil. If it needs more color after the center is set, a brief broil can deepen the crust — watch carefully to avoid burning.
How to Serve
When it comes out of the oven, the cheesecake will still be jiggly. Let it cool to room temperature on a wire rack; residual heat will continue to set the center. Refrigerate uncovered for at least 4 hours to firm it up further.
For a soft, slightly gooey center, remove from the refrigerator 30 minutes before serving. Serve chilled if you prefer a firmer, creamier texture.
More Basque Cheesecake Recipes
- Vanilla Basque Burnt Cheesecake
- Chocolate Basque Cheesecake
- Brownie Basque Cheesecake
- Brulee Basque Cheesecake
- Lemon Blueberry Basque Cheesecake
Matcha Basque Cheesecake
Ingredients
- 13.5 oz (380 gr) cream cheese, softened
- 1/2 cup (100 gr) castor sugar
- 1/2 tsp vanilla paste or extract
- 3 eggs
- 2 tbsp (12 gr) matcha powder
- 2 tsp (5 gr) cornstarch
- 5/6 cup (200 ml) heavy whipping cream
Instructions
- Preheat oven to 445°F (230°C). Line a 6-inch/15 cm round pan with parchment, extending the paper at least 2 inches/5 cm above the rim.
- In a large bowl, beat the softened cream cheese with a spatula until smooth and spreadable.
- Add castor sugar and vanilla; whisk until smooth and combined.
- Add eggs one at a time, whisking until each is fully incorporated.
- Sift in matcha powder and cornstarch; whisk just until evenly combined.
- Stir in the heavy whipping cream until the batter is unified and smooth.
- Strain the batter into the prepared pan and tap the pan lightly on the counter to release air bubbles.
- Place the cheesecake in the oven, lower the temperature to 430°F (220°C), and bake until the top is deeply golden and the center is still very jiggly, about 25 minutes.
- Cool the cheesecake in the pan on a wire rack to room temperature, then refrigerate uncovered for at least 4 hours to set.
- Carefully remove from the pan and peel away the parchment. For a gooey interior, let the chilled cake sit at room temperature 30 minutes before slicing; serve chilled for a firmer texture.
Notes
Video
Nutrition
| Calories: 2746 kcal