{"id":45120,"date":"2025-06-09T11:40:52","date_gmt":"2025-06-09T06:10:52","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=45120"},"modified":"2025-06-09T12:04:22","modified_gmt":"2025-06-09T06:34:22","slug":"matcha-basque-cheesecake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/matcha-basque-cheesecake\/","title":{"rendered":"Matcha Basque Cheesecake"},"content":{"rendered":"\n

Creamy and decadent, this matcha Basque cheesecake<\/strong> is a fun twist on the classic Basque cheesecake<\/a>! With an earthy matcha flavor, bronzed top, and a soft, custard-like center, this cheesecake is a breeze to make!<\/p>\n\n\n\n

\"Matcha<\/figure>\n\n\n\n

If you enjoy matcha, then I think you'll love my blueberry matcha latte<\/a>, vegan baked matcha donuts<\/a>, soft & tender matcha madeleines<\/a>, festive matcha pinwheel cookies<\/a>, and the gorgeous matcha white chocolate bark<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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What Is Basque Cheesecake?<\/h2>\n\n\n\n

Basque cheesecake is a rich, creamy, crustless cheesecake that originated in a restaurant called La Vi\u00f1a 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.<\/p>\n<\/div><\/div>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728Matcha gives this classic Basque burnt cheesecake a unique, Japanese-inspired twist that we all just love!<\/p>\n\n\n\n

\u2728This matcha cheesecake is creamy, velvety, with a gorgeous caramelized top and a lovely grassy matcha flavor! <\/p>\n\n\n\n

\u2728This 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!<\/p>\n\n\n\n

\u2728With its beautiful green hue and signature burnt top, this cheesecake is a stunner! <\/p>\n\n\n\n

\u2728Such a versatile recipe! You can add any flavor you enjoy, like I did for my pumpkin basque cheesecake<\/a> and orange basque cheesecake<\/a>. <\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Cream cheese:<\/strong> 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<\/a>!<\/p>\n\n\n\n

Sugar:<\/strong> Granulated sugar works the best here.<\/p>\n\n\n\n

Matcha powder:<\/strong> 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.<\/p>\n\n\n\n

Eggs:<\/strong> Use large eggs at room temperature.<\/p>\n\n\n\n

Cream:<\/strong> I used 25% fat cream for this recipe, but heavy cream will also work. Please make sure the cream is at room temperature.<\/p>\n\n\n\n

Please see the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Matcha Basque Cheesecake<\/h2>\n\n\n\n
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\"Cake<\/figure>\n\n\n\n

Step 1: <\/strong>Preheat the oven to 200\u00b0C or 400\u00b0F. Line a 6\" baking pan with parchment paper. Make sure the paper comes at least 2\" above the sides of the pan.<\/p>\n<\/div>\n\n\n\n

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\"cream<\/figure>\n\n\n\n

Step 2:<\/strong> In a large bowl, combine cream cheese and sugar and mix well until the sugar has dissolved.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"eggs<\/figure>\n\n\n\n

Step 3:<\/strong> Add the eggs and beat well, using a spatula or balloon whisk.<\/p>\n<\/div>\n\n\n\n

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\"Cream<\/figure>\n\n\n\n

Step 4:<\/strong> Whisk in the cream.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Matcha<\/figure>\n\n\n\n

Step 5:<\/strong> 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.<\/p>\n<\/div>\n\n\n\n

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\"Cheesecake<\/figure>\n\n\n\n

Step 6:<\/strong> Add a few more tablespoons of the plain batter to the matcha mixture and mix well to loosen up the batter.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Matcha<\/figure>\n\n\n\n

Step 7:<\/strong> Transfer the matcha batter back into the plain batter. Mix well.<\/p>\n<\/div>\n\n\n\n

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\"Flour,<\/figure>\n\n\n\n

Step 8:<\/strong> Whisk in the all-purpose flour, sea salt, and vanilla extract<\/a>.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Matcha<\/figure>\n\n\n\n

Step 9:<\/strong> Pour the matcha cheesecake batter into the prepared cake pan.<\/p>\n<\/div>\n\n\n\n

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\"baked<\/figure>\n\n\n\n

Step 10:<\/strong> Bake for 40-50 minutes, until the cheesecake is browned on top and has a jiggly center.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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.<\/p>\n\n\n\n

Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. <\/p>\n<\/div><\/div>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n
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Top Tips<\/h2>\n\n\n\n