Print

Matcha Basque Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and earthy twist on the classic Basque cheesecake, this Matcha Basque Cheesecake combines a custardy center with a caramelized burnt top and the delicate bitterness of matcha.

Ingredients

13.5 oz (380 g) cream cheese, softened

1/2 cup (100 g) castor sugar

1/2 tsp vanilla paste or extract

3 eggs

2 tbsp (12 g) matcha powder

2 tsp (5 g) cornstarch

5/6 cup (200 ml) heavy whipping cream

Instructions

  1. Preheat oven to 400°F (200°C) and line an 8-inch round cake pan with parchment paper, extending it up the sides.
  2. Beat cream cheese in a large mixing bowl until smooth and creamy.
  3. Add sugar and vanilla, mixing until fully combined.
  4. Whisk in eggs one at a time, ensuring each is incorporated before adding the next.
  5. Sift in matcha powder and cornstarch, then gently fold until no lumps remain.
  6. Pour in heavy cream and stir until batter is smooth and silky.
  7. Transfer batter to prepared pan and bake for 45–50 minutes, until the top is deeply golden brown and slightly burnt.
  8. Cool cheesecake in the pan, then refrigerate for at least 3 hours before slicing and serving.

Notes

Sift matcha and cornstarch to avoid lumps in the batter.

Use culinary grade matcha for baking, as it blends well and provides strong flavor.

Cheesecake is best served chilled but can be left at room temperature for 15 minutes before serving to soften.

For a fresh twist, add lemon zest; for indulgence, serve with whipped cream or vanilla ice cream.

Store in an airtight container in the refrigerator for up to 4 days or freeze slices for up to 1 month.

Nutrition

Find it online: https://justsosavory.com/matcha-basque-cheesecake/