Matcha Basque Cheesecake -

Matcha cheesecake cut into 8 slices with one slice kept sideways on parchment paper.

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Matcha Basque Cheesecake

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 inside, this cheesecake is a breeze to make!

Prep Time25

Cook Time1

Cooling Time8

Course: Dessert

Cuisine: Japanese

Servings: Servings

Calories: 349kcal

Author: Natasha Minocha

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

US Customary - Metric

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.

Nutrition