Name: Matcha Basque Cheesecake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 3 cups Full-fat cream cheese, room temperature; 1 cup Granulated sugar; 3 pieces Large eggs, room temperature; 1 piece Egg yolk; 1.6 cups Heavy cream; 3 tablespoons Ceremonial grade matcha powder; 3 tablespoons Cake flour; 0.5 teaspoon Salt

Desserts

Matcha Basque Cheesecake

A striking fusion of Spanish technique and Japanese flavor, this Matcha Basque Cheesecake features a deeply caramelized exterior and a vibrant, molten center. Its earthy notes and creamy texture create an irresistible dessert that is surprisingly simple to bake.

Prep

15m

Cook

35m

Serves

Calories

515kcal

Qty	Ingredient
3 cups 750 g	Full-fat cream cheese, room temperature
1 cup 200 g	Granulated sugar
3 pieces 3 pieces	Large eggs, room temperature
1 piece 1 piece	Egg yolk
1.6 cups 400 ml	Heavy cream
3 tablespoons 20 g	Ceremonial grade matcha powder
3 tablespoons 25 g	Cake flour
0.5 teaspoon 2 g	Salt

2 Method

Step 1. Preheat your oven to 425°F (220°C). Line an 8-inch springform pan with two large sheets of parchment paper, making sure they overlap and leave at least a 2-inch overhang above the rim of the pan.

Step 2. In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is completely smooth and no lumps remain.

Step 3. Incorporate the eggs one at a time, beating well after each addition. Mix in the extra egg yolk to add richness.

Step 4. Sift the matcha powder and cake flour into a small bowl. Add about 1/4 cup of the heavy cream and whisk until a smooth, thick green paste forms. This prevents matcha lumps in the batter.

Step 5. Gradually whisk the remaining heavy cream into the matcha paste, then pour the green mixture into the cream cheese batter. Add the salt and whisk until the color is uniform.

Step 6. Pour the batter into the prepared pan. Tap the pan firmly on the counter several times to pop any large air bubbles.

Step 7. Bake for 30 to 35 minutes. The top should be deeply browned (almost burnt) and the cheesecake should still have a significant jiggle in the center when moved.

Step 8. Let the cheesecake cool completely in the pan at room temperature. Once cool, refrigerate for at least 6 hours, or ideally overnight, to allow the center to set into a creamy custard consistency.

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Use high-quality ceremonial grade matcha for a vibrant green color and a less bitter finish.
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Ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve a silky texture.
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Don't be afraid of the 'burnt' look; that caramelization is what gives the Basque cheesecake its unique flavor profile.
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To get clean slices, use a sharp knife dipped in hot water and wiped dry between every cut.

? FAQ

Can I use all-purpose flour instead of cake flour?

Yes, all-purpose flour works perfectly fine, though cake flour provides a slightly lighter and more delicate texture.

Why is my cheesecake not browning on top?

Every oven is different. If it's not brown after 30 minutes, you can move it to a higher rack or turn on the broiler for the last 1-2 minutes, but watch it very closely.

Can I eat it right after baking?

While it smells amazing, it will be very liquid and messy. It needs the refrigeration time to develop the proper custard-like texture.

How long does it stay fresh?

You can store it in an airtight container in the refrigerator for up to 4 days.