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matcha basque cheesecake
5 from 1 vote

Matcha Basque Cheesecake

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.
Author: Jaja Bakes
Course: Dessert
Cuisine: JapaneseSpanish
Servings: 1 6-inch/15 cm cake
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

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 445℉/230℃. Line a 6-inch/15 cm round pan with a layer of parchment paper, 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 430℉/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.

Notes

You can also use a mixer to mix the ingredients. Just make sure not to overmix it. Overmixing will incorporate too much air into the batter or cause the cream cheese to split.

Nutrition

Serving: 1whole cake | Calories: 2746kcal | Carbohydrates: 134g | Protein: 63g | Fat: 219g | Saturated Fat: 128g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 58g | Trans Fat: 0.1g | Cholesterol: 1172mg | Sodium: 1470mg | Potassium: 905mg | Fiber: 0.04g | Sugar: 124g | Vitamin A: 10429IU | Vitamin C: 1mg | Calcium: 589mg | Iron: 9mg
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