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Matcha Basque Cheesecake


6 people


40 minutes


Easy, delicious Matcha Basque Cheesecake made with only seven everyday ingredients. It's creamy, rich and absolutely tasty with a decent Matcha flavor.


– 8 oz 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

Step 1

Preheat the oven to 450°F (233°C). Soften the cream cheese at room temperature.

Step 2

In a traditional blender, add softened cream cheese, sugar, eggs, egg yolk, heavy whipping cream, vanilla extract, cornstarch and Matcha powder. Cover and blend at high speed for 30 seconds or until smooth and all ingredients are well combined.

Step 3

Strain the batter into a fine-mesh sieve to remove any lumps and eliminate the air bubbles.

Step 4

Pour the batter into a 6-inch round cake pan lined with parchment paper. Carefully transfer the cake pan into the oven and bake for 30 minutes until the top is caramelized and dark brown. Once the cake is baked, the surface is burnt, but the center is still jiggly.

Step 5

Slowly remove the cake from the oven and sit it on a cooling rack. Let the cake cool down for 2 to 3 hours, or until it reaches room temperature.

Step 6

You may serve the cake when it firms at room temperature, or after it's chilled in the refrigerator. When the cake is completely cooled at room temperature, gently cover it with parchment paper and do not touch the surface. Refrigerate the cake for at least 4 hours or overnight. Unmold, slice and serve.

Thick Brush Stroke



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