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Easy, delicious Matcha Basque Cheesecake made with only seven everyday ingredients. It's creamy, rich and absolutely tasty with a decent Matcha flavor.
Matcha Basque Cheesecake Recipe
Matcha Basque cheesecake, also known as “burnt Basque cheesecake,” is the easiest cheesecake recipe you will ever make. The cheesecake is characterized by its dark, caramelized exterior and creamy, rich interior. It has a natural, earthy flavor from the real matcha powder, which also balances out the sweetness with a touch of the bitter taste.
This cheesecake is baked at a high temperature in a short time period, which causes the top of the cake to become deeply browned and slightly crispy. The extremely high temperature also results in a more dense, creamy texture in the center of the cake.
Matcha Basque cheesecake is a delicious and unique twist on the classic cheesecake that will indeed be enjoyed by anyone who loves decadent, creamy desserts.
Why This Recipe Works?
This Match Basque cheesecake recipe makes everything easier than ever. You may prepare the silky smooth batter with only a traditional blender and a fine-mesh sieve. It saves time and less work for cleaning.
You can always make this cheesecake in advance and refrigerate it before serving. Basque cheesecake is served with the best at either room temperature or chilled.
This Asian-flavored Matcha Basque cheesecake serves as a decadent dessert that no one can resist, especially Matcha lovers.
Matcha Basque Cheesecake Ingredients
Easy homemade matcha Basque cheesecake calls for only seven simple ingredients.
- Cream cheese
- Granulated sugar
- Eggs
- Heavy whipping cream
- Vanilla extract
- Cornstarch – This cheesecake uses cornstarch instead of all-purpose flour for a silky creamy texture. If you don’t have cornstarch on hand, it also works with the same amount of all-purpose flour.
- Matcha powder
See the recipe card for full information on ingredients.
How To Make Matcha Basque Cheesecake
This ultimate Matcha Basque cheesecake recipe prepares a silky smooth batter within 10 minutes and the result is terrific.
Before combining all ingredients in a blender, ensure the cream cheese and eggs are at room temperature.
Next, add all ingredients to a traditional blender. Cover and blend at high speed for 30 seconds until smooth and all ingredients are well combined.
Strain the batter through a fine-mesh sieve to remove any lumps and eliminate the air bubbles.
Prepare a 6-inch round cake pan lined with parchment paper. Pour the batter into the pan. Carefully transfer the cake pan into the oven and bake for 30 minutes until the top is caramelized and dark brown. (Each oven is different from others, you may need to keep an eye on the cake for the last few minutes. Bake the cake for 5 minutes more or less, depending on the surface’s look.)
Baking Tips
- Strain the batter into a fine-mesh sieve to remove any lumps and eliminate the air bubbles. Therefore, the cheesecake won’t have a crack top once baked.
- Keep an eye on the cake while baking. Preheat the oven to 450°F (233°C) and bake the cake for 30 to 35 minutes until the top is perfectly caramelized with a dark brown color.
- Do Not over bake the cake. The baked cake should be firm on the edges and remains jiggly in the center. The cake will sit in shape as it cools down.
- If the cheesecake doesn’t get dark or burnt on top, you may adjust the cake to a higher level of the oven or increase the temperature during the last few minutes to get the surface burnt nicely.
Frequently Asked Questions
Store the leftover cheesecake in an airtight container that lasts 3 to 5 days in the refrigerator.
You may freeze the cake for a longer time. Slice and cover each of the cakes with plastic wrap. Keep them in the freezer and thaw them in the refrigerator before serving.
The burnt Basque cheesecake is often served slightly chilled, which helps to contrast the warm, caramelized exterior with the cool, creamy interior.
This recipe has 373 calories per serving.
What To Serve With Matcha Basque Cheesecake
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Matcha Basque Cheesecake
Ingredients
- 8 oz (250 grams) cream cheese
- 1/2 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 1 tablespoon Matcha powder
Instructions
- Preheat the oven to 450°F (233°C). Allow the cream cheese to soften at room temperature.
- In a traditional blender, add the softened cream cheese, sugar, eggs, egg yolk, heavy whipping cream, vanilla extract, cornstarch, and Matcha powder. Cover and blend on high speed for 30 seconds, or until smooth and all ingredients are well combined.
- Strain the batter through a fine-mesh sieve to remove any lumps and eliminate air bubbles.
- Pour the batter into a 6-inch (15 cm) round cake pan lined with parchment paper. Carefully transfer the cake pan to the oven and bake for 30 minutes, until the top is caramelized and dark brown. Once baked, the surface may appear burnt, but the center should still be jiggly.
- Slowly remove the cake from the oven and place it on a cooling rack. Allow the cake to cool for 2 to 3 hours, or until it reaches room temperature.
- You can serve the cake once it has firmed at room temperature or after it’s chilled in the refrigerator. When the cake is completely cooled, gently cover it with parchment paper, avoiding contact with the surface. Refrigerate the cake for at least 4 hours or overnight. Unmold, slice, and serve.
Notes
- Strain the batter into a fine-mesh sieve to remove any lumps and eliminate the air bubbles. Therefore, the cheesecake won’t have a crack top once baked.
- Keep an eye on the cake while baking. Preheat the oven to 450°F (233°C) and bake the cake for 30 to 35 minutes until the top is perfectly caramelized with a dark brown color.
- Do Not over bake the cake. The baked cake should be firm on the edges and remains jiggly in the center. The cake will sit in shape as it cools down.
- If the cheesecake doesn’t get dark or burnt on top, you may adjust the cake to a higher level of the oven or increase the temperature during the last few minutes to get the surface burnt nicely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I leave the matcha out?
Yes, you can.