Matcha Basque Cheesecake

This Matcha Basque Cheesecake is a creamy, earthy twist on the classic Basque cheesecake. I love how the matcha adds a delicate bitterness that perfectly balances the sweet, custardy center and caramelized top. It’s rich yet light, and the burnt top gives it that rustic charm I can’t resist.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet impressive, with just a handful of ingredients and no complicated techniques. The vibrant green matcha not only looks beautiful but also brings a unique flavor that pairs wonderfully with the cheesecake’s creaminess. I also love that it doesn’t require a crust, making it fuss-free while still turning out decadent and special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I preheat my oven to 400°F (200°C) and line a round cake pan with parchment paper, making sure it goes up the sides for easy removal.
2. In a large mixing bowl, I beat the cream cheese until smooth and creamy.
3. I add the sugar and vanilla, mixing until fully combined.
4. One by one, I whisk in the eggs, making sure each is incorporated before adding the next.
5. I sift in the matcha powder and cornstarch, then gently fold them in until there are no lumps.
6. I pour in the heavy whipping cream and stir until the batter is smooth and silky.
7. I pour the mixture into the prepared pan and bake for 45–50 minutes, until the top is deeply golden brown and slightly burnt.
8. I let the cheesecake cool in the pan, then refrigerate it for a few hours before slicing and serving.

Servings and Timing

This recipe makes about 8 servings. It takes around 15 minutes to prepare and 45–50 minutes to bake, plus at least 3 hours of chilling time before serving.

Variations

I sometimes add a bit of lemon zest for a fresh citrus note that complements the matcha. For a sweeter twist, I drizzle honey over each slice before serving. If I want a more indulgent version, I serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage/Reheating

I keep the cheesecake in an airtight container in the refrigerator for up to 4 days. I don’t reheat it since I like it chilled, but I take it out 15 minutes before serving to let it soften slightly. For longer storage, I freeze individual slices wrapped tightly in plastic wrap for up to 1 month and thaw them in the fridge overnight before serving.

FAQs

How do I prevent lumps in my matcha cheesecake batter?

I sift the matcha and cornstarch before adding them to the mixture, and I make sure the cream cheese is fully softened.

Can I use culinary grade matcha instead of ceremonial grade?

Yes, I use culinary grade matcha for baking since it blends well and gives a strong flavor.

What size pan works best for this recipe?

I usually use an 8-inch round cake pan lined with parchment paper.

Why does the cheesecake have a burnt top?

That’s the signature of a Basque cheesecake—the high oven temperature caramelizes the top, giving it a burnt yet delicious flavor.

Can I reduce the sugar in this recipe?

Yes, I sometimes cut the sugar slightly, but I keep enough to balance the bitterness of the matcha.

Do I need a water bath for baking this cheesecake?

No, I don’t use a water bath. The cheesecake is meant to be rustic with a burnt top.

How do I know when the cheesecake is done?

I look for a golden brown, almost burnt top and a slightly jiggly center when I gently shake the pan.

Can I make this cheesecake ahead of time?

Yes, I often make it a day ahead since it tastes even better after chilling overnight.

What can I serve with this cheesecake?

I like to serve it with fresh berries, a dusting of matcha powder, or whipped cream.

Can I make this recipe gluten-free?

Yes, it’s already gluten-free since it uses cornstarch instead of flour.

Conclusion

This Matcha Basque Cheesecake is one of my favorite desserts because it’s both simple and elegant. I love how the earthy matcha pairs with the creamy texture and caramelized top, making every bite irresistible. Whether I’m making it for myself or sharing it with guests, it’s always a show-stopping treat that feels indulgent without being overly complicated.

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