Matcha Basque Cheesecake
This post may contain affiliate links. Please read my disclosure policy for details.
Matcha Basque Cheesecake is a Japanese twist on the classic basque cheesecake from Spain. It is creamy and smooth with a light matcha flavor and burnt caramelized exterior.
Basque cheesecake, also known as burnt cheesecake, is a rich and creamy dessert originating from the Basque region of Spain. Unlike traditional cheesecakes, it has a caramelized exterior achieved by baking the batter at a high temperature. The inside remains creamy and custardy, creating a delightful contrast in textures.
This Matcha Basque Cheesecake combines the rich, creamy texture of traditional Basque cheesecake with the earthy flavor of matcha. The caramelized exterior of the cheesecake contrasts beautifully with the creamy matcha-infused center.
Ingredients You Need
- Cream cheese. It is the key to the rich cheesecake batter. Don’t try substituting it with the low-fat version.
- Castor sugar. Caster or superfine sugar is best here as the grains are finer so it dissolves more easily. However, regular sugar can also be used.
- Vanilla. Use vanilla extract or bean paste.
- Salt. To taste.
- Eggs. They add a luscious, creamy texture to the cheesecake.
- Matcha powder. Use a high-quality matcha powder to achieve the vibrant green hue. There are two grades of matcha powder. Ceremonial matcha powder is for making tea and culinary matcha powder is for baking.
- Cornstarch. It gives the cheesecake some structure. You can also substitute cornstarch with cake flour.
- Heavy whipping cream. It softens and adds some moisture to the cheesecake.
Pan Size You Need
For this recipe, you will need a 6×3-inch/15×7.5 cm round cake pan. The baked cheesecake will rise above the cake pan rim. Therefore, it is important to use a cake pan with at least a tall rim.
You can multiply the recipe by 2 to accommodate an 8×3-inch/20×7.5 cm round cake pan. You may need to adjust the baking time if using larger pan sizes. Since I have never tried it, I am not sure how long you will need to bake.
Pro Tips For Making Basque Burnt Cheesecake
- Use room temperature ingredients. So that the ingredients blend easily.
- Sift the dry ingredients. If you want the cheesecake to be nice and smooth, it helps to sift the matcha and cornstarch into the batter instead of just dumping it in.
- Don’t overmix the batter. If the ingredients are mixed too long or at too high a speed, the cheesecake batter will rise higher, sometimes unevenly, and then collapse, which creates some cracks. In general, you want to mix in each ingredient until just incorporated.
- Strain the batter. To make it smooth.
- Keep an eye on when baking the cheesecake. Keep a close eye on the cheesecake during the last 5 minutes of baking to be sure that the top reaches your desired level of golden color. If it starts to get too dark, just gently lay a piece of aluminum foil over the cheesecake. Or if it’s not dark enough, switch the oven to broil the cheesecake ever-so-briefly once the center is cooked to your liking.
How to Serve
The cheesecake will look jiggly when you remove it from the oven. Let it cool completely at room temperature. It will continue to slowly cook and solidify with the residual heat. Refrigerate the cheesecake to let it set further.
Take out the cheesecake from the fridge for 30 minutes before serving if you want a soft, gooey filling. Or you can serve it cold for a firm filling.
More Cheesecake Recipes
- Chocolate Basque Cheesecake
- Blueberry Crumble Cheesecake
- No-Bake Oreo Cheesecake
- New York Cheesecake
- No-Bake Thai Tea Cheesecake
- Brownie Basque Cheesecake
Ingredients
- 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
Instructions
- Preheat oven to 445F/230°C. Line a 6-inch/15 cm round pan with a layer of parchment papers, making sure the parchment comes at least 2-inch/5cm above the top of the pan.
- In a large bowl, add cream cheese. Use a spatula to mix the cream cheese until it becomes spreadable with no lump.
- Add castor sugar and vanilla paste. Whisk until combined and smooth.
- Add eggs one at a time. Whisk until well incorporated and smooth with each addition of egg.
- Sift in matcha powder and cornstarch. Whisk just until well combined.
- Add heavy whipping cream and whisk until well incorporated.
- Pour the batter into the prepared pan. Strain the batter into the prepared pan. Tap the pan a few times on the countertops to remove the air bubbles.
- Place the cheesecake in the preheated oven and lower the heat to 430F/220℃. Bake cheesecake until golden brown on top but still very jiggly in the center for about 25 minutes.
- Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to let it set further.
- Remove the cheesecake from the cake pan and carefully peel back the parchment paper. For the gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer firmer cheesecake.
Creamy delicious