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–+ servings
Burnt Basque Cheesecake is a ridiculously simple dessert that comes together from a handful of ingredients. Matcha (green tea powder) gives this one its vibrant green hue and fragrant flavor.
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Matcha Basque Cheesecake

This Matcha Basque Cheesecake recipe is a Japanese take on classic burnt Basque Cheesecake, which includes green tea powder to give it a vibrant green hue. With a caramelized top and barely set center, it's an easy delicious dessert that comes together from just a handful of ingredients.
Course Dessert
Cuisine Best, Japanese, Spanish
Keyword cake, cheesecake, easy
Level Beginner
Main Ingredient Cheese
Diet Gluten-Free, Pescatarian, Vegetarian
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 8 slices
Calories 269kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 226 grams cream cheese (cold)
  • 1 cup heavy cream (cold)
  • 100 grams granulated sugar (~½ cup)
  • 2 large eggs (cold)
  • 15 grams matcha (~2 tablespoons)
Grams + US Cups - US Standard

Instructions

  • Line a 6x2.5-inch round cake pan with parchment paper and preheat your oven to 450 degrees F (230C).
    Line a 6-inch cake pan with parchment paper.
  • Add 226 grams cream cheese, 1 cup heavy cream, 100 grams granulated sugar, 2 large eggs, and 15 grams matcha to a blender and blend until smooth.
    226 grams cream cheese, 1 cup heavy cream, 100 grams granulated sugar, 2 large eggs, 15 grams matcha
    Blend the cream cheese, cream, eggs, matcha, and sugar together.
  • Pour the batter into the parchment-lined cake pan and set it on a baking sheet. Use a dropping motion to force any air bubbles in the batter to the surface and repeat until you don't see any more air bubbles.
    Pour the basque cheesecake batter into the prepared pan.
  • Bake the Basque Cheesecake in the oven for about 20-25 minutes. It should be browned on top but still very jiggly in the center. Do not bake it for more than 25 minutes.
    Bake the Matcha Cheesecake until the top is caramelized.
  • Remove the pan from the oven and let it cool on a rack until it reaches room temperature. Once it's cooled off, cover the pan and place it in the refrigerator for at least 5 hours to set.
    Let the Basque Cheesecake cool on a rack.
  • To slice the Matcha Basque Cheesecake, use a pot of boiling water to heat and clean the knife between each slice to ensure you get nice clean cuts.
    Heat your knife with boiling water before cutting Burnt Basque Cheesecake.

Video

Nutrition

Calories: 269kcal | Carbohydrates: 15g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 118mg | Potassium: 76mg | Sugar: 13g | Vitamin A: 970IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg