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.
Line a 6x2.5-inch round cake pan with parchment paper and preheat your oven to 450 degrees F (230C).
Add the cream cheese, heavy cream, sugar, eggs, and matcha to a blender and blend until smooth.
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.
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.
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.
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.
Nutrition Facts
Matcha Basque Cheesecake
Amount Per Serving
Calories 269Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Cholesterol 113mg38%
Sodium 118mg5%
Potassium 76mg2%
Carbohydrates 15g5%
Sugar 13g14%
Protein 5g10%
Vitamin A 970IU19%
Vitamin C 1mg1%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.