(A rich, creamy, lightly bitter twist on the classic Basque Burnt Cheesecake)
If you love creamy cheesecakes and the earthy aroma of Japanese matcha, this Matcha Basque Cheesecake is the perfect fusion. Burnt on the outside, custardy in the centre, and infused with high-quality matcha, this recipe is ideal for both matcha lovers and dessert fans.
For the best results, choose a high-quality matcha powder, such as Isuzu, Aoarashi, and culinary matcha - Wakatake.
Ingredients (for a 4-inch/ 10cm cake)
Perfect for 2-3 servings.
- 150g cream cheese (room temperature)
- 35g sugar
- 1 medium egg
- 80g heavy cream
- 5-10g matcha powder (adjust according to your preference)
- 8g flour
Instructions:
1. Prepare your tools
- Preheat oven to 200°C (top and bottom heat)
- Line a small cake tin (4-inch) with baking paper
2. Make the batter
- In a bowl, whisk cream cheese until smooth
- Add sugar and mix until it's fully combined
- Add the egg and whisk gently (do not overmix)
- Add heavy cream
- Sift matcha and flour into the bowl
- Fold until the batter is silky
3. Bake
- Pour the batter into the mould
- Bake at
200°C for 18-22 mins
- Shorter time = runnier center
- Longer time = firmer texture
The top should be slightly burnt, and the center should still be jiggling
4. Cooling
- Leave it at room temperature
- Then refrigerate at least 4 hours before serving, ideally overnight for the best texture
Top Tips
- Keep refrigerated up to 3 days
- For the best flavor, use fresh matcha and wrap the cake airtight to avoid oxidation
- Do not overmix; keep the texture creamy
- Use a high-quality matcha for vibrant color
- Adjust the matcha amount based on taste intensity
Looking for High-Quality Matcha?
We source premium matcha directly from Uji, Kyoto, Japan, both the ceremonial grade and culinary grade.
If you want your cheesecake to turn out beautifully green with a balanced flavour, choose one of our recommended matcha powders.
👉Explore our matcha collection here