Creamy and decadent, this matcha Basque cheesecake is a fun twist on the classic Basque cheesecake! With an earthy matcha flavor, bronzed top, and a soft, custard-like center, this cheesecake is a breeze to make!
If you enjoy matcha, then I think you'll love my vegan baked matcha donuts, soft & tender matcha madeleines, festive matcha pinwheel cookies, and the gorgeous matcha white chocolate bark!
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What Is Basque Cheesecake?
Basque cheesecake is a rich, creamy, crustless cheesecake that originated in a restaurant called La Viña in the Basque region of Spain. It is intentionally baked at a higher temperature, so it has a dark, caramelized crust and rich, luscious interior.
Why You'll Love This Recipe
✨Matcha gives this classic Basque burnt cheesecake a unique, Japanese-inspired twist that we all just love!
✨This matcha cheesecake is creamy, velvety, with a gorgeous caramelized top and a lovely grassy matcha flavor!
✨This cheesecake is so easy to make! No crust, no water bath, just mix the ingredients and bake. And this is a great make-ahead recipe for stress-free entertaining!
✨With its beautiful green hue and signature burnt top, this cheesecake is a stunner!
✨Such a versatile recipe! You can add any flavor you enjoy, like I did for my pumpkin basque cheesecake and orange basque cheesecake.
Recipe Ingredients
Cream cheese: Please use full-fat cream cheese bricks. Make sure the cream cheese is at room temperature. This ensures easier blending of the ingredients and a smooth, lump-free batter. You can use store-bought or homemade cream cheese!
Sugar: Granulated sugar works the best here.
Matcha powder: You can use any good-quality matcha you like. I prefer to use ceremonial-grade matcha, though a good culinary-grade one will work just as well.
Eggs: Use large eggs at room temperature.
Cream: I used 25% fat cream for this recipe, but heavy cream will also work. Please make sure the cream is at room temperature.
Please see the recipe card for full information about the ingredients and quantities.
How To Make Matcha Basque Cheesecake
Step 1: Preheat the oven to 200°C or 400°F. Line a 6" baking pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
Step 2: In a large bowl, combine cream cheese and sugar and mix well until the sugar has dissolved.
Step 3: Add the eggs and beat well, using a spatula or balloon whisk.
Step 4: Whisk in the cream.
Step 5: Transfer a small portion of the plain batter to another bowl. Sift in the matcha powder using a sieve. Mix well to make a thick, smooth, and lump-free batter.
Step 6: Add a few more tablespoons of the plain batter to the matcha mixture and mix well to loosen up the batter.
Step 7: Transfer the matcha batter back into the plain batter. Mix well.
Step 8: Whisk in the all-purpose flour, sea salt, and vanilla extract.
Step 9: Pour the matcha cheesecake batter into the prepared cake pan.
Step 10: Bake for 40-50 minutes, until the cheesecake is browned on top and has a jiggly center.
Let the cake cool in the partially open oven for 20-30 minutes and then on the countertop until it's at room temperature. Chill the basque matcha cheesecake in the refrigerator for at least 4 hours. I like to chill it overnight.
Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature.
Top Tips
- Line your cake tin with parchment paper. You can use a regular cake tin or a springform one. Just be sure to line it.
- The matcha basque cheesecake rises quite a bit and then falls, giving it its signature rustic look. So please don't be alarmed!
- Make sure the cream cheese, cream, and eggs are at room temperature, so they can blend easily. This is important for the smooth and velvety texture of the cheesecake.
- You can run the batter through a sieve if it looks lumpy. This is a great tip for all cheesecake batters!
- Sifting matcha powder is very important, as matcha tends to clump up.
- Make a separate matcha batter as in the instructions, this will help in incorporating matcha better.
- Allow the matcha basque burnt cheesecake to cool in a partially open oven, and then on the countertop. Transfer the room-temperature cheesecake to the refrigerator for at least 4 hours. Chilling the matcha cheesecake helps set it well.
- If you like a softer, pudding-like texture, you can serve it after 3-4 hours of refrigeration. For a firmer texture, refrigerate for 8 -10 hours.
- After pouring the batter into the cake pan, gently tap the pan on your countertop to get rid of air bubbles. This will help with creating a smooth surface on the cheesecake.
- I recommend a 6" cake pan for this recipe. You can use an 8" pan as well, but the cheesecake will be flatter.
How To Store Matcha Basque Cheesecake
You can store the matcha basque burnt cheesecake in an air-tight container in the refrigerator for up to 5 days.
This cheesecake freezes very well, too. Wrap in plastic wrap or an air-tight container and freeze for up to 1 month. Thaw in the refrigerator before serving. But do give frozen matcha basque cheesecake a try, it's so good! Cut it into small bite-sized pieces and freeze. Pop one in whenever the craving strikes, I LOVE it!
Recipe FAQs
Unlike a regular cheesecake, Basque cheesecakes are baked without a crust. They are baked without a waterbath at a higher temperature, so the crust gets caramelized and has a subtle bitter undertone that complements the soft, gooey interior beautifully.
Basque burnt cheesecakes are also lighter than the regular ones. They are rustic-looking with cracks as opposed to perfect, smooth New York-style cheesecakes.
After cooling the cake in the refrigerator for a few hours, you can serve it cold or at room temperature. If you like a more custard-like texture, you can serve it after letting it cool for 1-2 hours in the fridge.
When the top of the cake is burnt brown, the edges have set, but the center still has some wiggle to it, the Basque matcha cheesecake cake is ready.
📖 Recipe
Matcha Basque Cheesecake
Ingredients
- 2 cups Cream cheese (at room temperature)
- 3/4 cup Sugar
- 2 Eggs (at room temperature)
- 1/3 cup Cream (at room temperature)
- 1.5 tbsp Matcha
- 1/4 cup All-purpose flour
- 1/2 tsp Sea salt
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 200 C / 400 F.
- Line your 6" baking pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
- In a large bowl, using a spatula or balloon whisk, beat together the cream cheese and sugar until the cream cheese is creamy and the sugar is dissolved.2 cups ( 460g) Cream cheese, 1 cup (200g) Sugar
- Add the eggs and mix well.2 Eggs
- Stir in the cream.1/3 cup (100 g) Cream
- Take out about half a cup of the batter in a small bowl. Sift in the matcha powder using a sieve. Mix well, ensuring the batter is smooth and lump-free. This is a thick batter.1.5 tbsp Matcha
- Add more of the plain batter to the matcha mixture to loosen it up.
- Now transfer this matcha batter back into the plain batter. Mix well.
- Whisk in the all-purpose flour, sea salt, and vanilla extract.1/4 cup ( 32g) All-purpose flour, 1/2 tsp Sea salt, 1 tsp Vanilla extract
- Pour the mixture into your pan and bake at 200 C (400 F) for 40-50 minutes until the cake is browned on top, but still jiggly in the center.
- Let the cake cool in the partially open oven for 20-30 minutes before taking it out of the oven and letting it cool completely.
- Transfer to the refrigerator for at least 4 hours. I prefer to chill it overnight.
- Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. Enjoy!
Video
Notes
- Line your cake tin with parchment paper. You can use a regular cake tin or a springform one. Just be sure to line it.
- The matcha basque cheesecake rises quite a bit and then falls, giving it its signature rustic look. So please don't be alarmed!
- Make sure the cream cheese, cream, and eggs are at room temperature, so they can blend easily. This is important for the smooth and velvety texture of the cheesecake.
- You can run the batter through a sieve if it looks lumpy. This is a great tip for all cheesecake batters!
- Sifting matcha powder is very important, as matcha tends to clump up.
- Make a separate matcha batter as in the instructions, this will help in incorporating matcha better.
- Allow the matcha basque burnt cheesecake to cool in a partially open oven, and then on the countertop. Transfer the room-temperature cheesecake to the refrigerator for at least 4 hours. Chilling the matcha cheesecake helps set it well.
- If you like a softer, pudding-like texture, you can serve it after 3-4 hours of refrigeration. For a firmer texture, refrigerate for 8 -10 hours.
- After pouring the batter into the cake pan, gently tap the pan on your countertop to get rid of air bubbles. This will help with creating a smooth surface on the cheesecake.
- I recommend a 6" cake pan for this recipe. You can use an 8" pan as well, but the cheesecake will be flatter.
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