Matcha Basque Cheesecake

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
• Matcha powder

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.

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

How Many Calories Per Serving?

This recipe has 300 calories per serving.