This Matcha Basque Cheesecake recipe combines the rustic style of Basque cheesecake, featuring a toasted top layer, with the earthy flavor of Japanese matcha powder. The combination gives you a dessert that’s full of matcha flavor, not overly sweet at all, slightly browned (but not burnt), and always the talk of the party. It has the signature caramelized top with mousse-like center, and no water bath is needed. Basque matcha cheesecake is light, custardy, and unforgettable.
Updated on November 15, 2025
Table of contents
I’ll always go for not-too-sweet treats like matcha chia pudding, a matcha latte with low sugar, sweet potato pie, or an earthy ube handpie. This matcha cheesecake meets that vibe…not so sweet, just the right amount that allows you to taste every element.
Why Matcha in Basque Cheesecake?
Originating from San Sebastián, Spain, Basque cheesecake is unique because it skips the water bath, bakes at high heat, has an imperfect appearance with “burnt” bottom, sides, and top, and embraces its signature browned look and soft center.
- Adding matcha to Basque cheesecake balances the tanginess of sweetened cream cheese with a deep, earthy note.
- Unlike traditional sweet desserts, this version is elegant, lightly sweet, and smooth—a modern twist on a rustic classic. I like adding this next to an Okinawan purple sweet potato pie on the dessert table since they are both not overly sweet treats.
- While a traditional Basque cheesecake is simpler (and sometimes served warm or room temp), this matcha burnt Basque cheesecake recipe is adjusted to add a touch of familiarity with the classic taste and creamy texture of cheesecake, all while preserving the signature caramelized top and deeply browned edges.
No need for toppings, creams, berries, or drizzles…the matcha speaks in this very cool, down-to-earth Basque-inspired cheesecake and certainly makes a statement for any big gathering, party, or potluck.
Ingredients
Matcha Cream
- 4 tbsp food-grade matcha powder
- 2 tsp vanilla extract
- Pinch of salt
- 3 tbsp white sugar
- ¼ cup hot water
For the Cheesecake
- 1 ¼ cup white sugar
- 4 blocks (8 oz each) Philadelphia cream cheese, room temperature (preferred brand)
- 3 tbsp sour cream or Greek yogurt – room temperature
- 4 medium eggs – room temperature
- 4 tbsp heavy whipping cream – room temperature
- 2 tbsp all-purpose flour
Equipment
- 9″ springform pan
- Parchment paper
- 3 mixing bowls (2 small, 1 large)
- Electric whisk or egg beaters
- Wire mesh strainer or flour sifter
- Measuring cups and spoons
Instructions
Make the Matcha Cream
- In a small bowl, whisk together matcha powder, vanilla, salt, sugar, and hot water.
- Mix until smooth and lump-free. Set aside.
Prepare the Cheesecake Base
- In a large mixing bowl, beat cream cheese with sugar until creamy (don’t overmix).
- Add the prepared matcha cream and sour cream. Mix until fully incorporated.
Whisk the Egg Mixture
- In a separate bowl, beat eggs and heavy cream until smooth.
- Sift in the flour with a wire strainer, whisking until fully incorporated.
Combine and Fold
- Gently fold the egg mixture into the cream cheese mixture.
- Fold by hand—do not overbeat. The batter should be silky and smooth. Tap the bowl several times to get some air bubbles out.
Prepare the Pan
- Preheat oven to 415°F.
- Line a 9″ springform pan with crumpled parchment paper and use 2 layers of it (double-layered and uneven for the rustic look).
- Pour in the cheesecake batter. Tap the pan a few times to loosen any bubbles.
Bake the Cheesecake
- Bake at 415°F for 30 minutes.
- Reduce heat to 325°F and bake for 10 minutes.
- Reduce again to 250°F and bake for 10 minutes.
- Turn oven off and leave cheesecake inside for 15 minutes.
- Crack oven door slightly and let sit another 15 minutes.
Cool and Set
- Remove from oven (the cheesecake should be a little jiggly in the middle) and cool on the counter for at least an hour. Keep it in the springform pan.
- Refrigerate for at least 6 hours (overnight preferred) before serving, but this is optional! You can serve it at the temperature you prefer once it has cooled down (but cool and set from the refrigerator is recommended). Remove the springform pan, peel off the sides of the parchment paper, slice, and enjoy.
Notes & Tips
- The signature browned top shouldn’t look burnt despite its sometimes called matcha burnt basque cheesecake —it’s caramelization, not charring. I know some recipes show a super burnt or browned top, but even in Spain, the Basque cheesecake is nicely toasted, but never overdone.
- Be sure ingredients are room temp and not chilled.
- The texture is mousse-like in the center with a rustic, slightly firmer edge.
- High-quality cream cheese matters. I prefer the Philly cream cheese brand.
- Matcha quality matters—use culinary-grade matcha for baking.
- Be sure to use parchment paper and double line it.
- Cracks and bubbles can happen and it won’t affect the taste. These types of cheesecakes are imperfect-looking and have lots of character.
Variations (Keep it Simple)
- Extra Creamy: Basque cheesecake has a center that is more “jello-like” or unset like traditional cheesecakes. If you wish to have a bit more jiggle, you can reduce the last baking time by five minutes.
Serve, Store & Make Ahead
Serve your matcha Basque cheesecake chilled or at room temperature, sliced into rustic wedges. A simple dusting of extra matcha powder or a dollop of lightly sweetened matcha whipped cream makes it even more special, though it’s more classic and delightful on its own.
Store leftovers tightly covered or in an airtight glass container in the refrigerator for up to 4 days. The cheesecake also freezes beautifully—wrap slices in parchment and plastic wrap, then store in an airtight container for up to 2 months. Thaw overnight in the fridge before enjoying.
This cheesecake is an excellent make-ahead dessert. In fact, it tastes even better the next day once the flavors settle and the texture becomes extra creamy. Bake it 1–2 days in advance, chill, and serve when you’re ready for a fuss-free but showstopping treat.
This Matcha Basque Cheesecake is everything you love about cheesecake—but lighter, earthier, and far more memorable. With no water bath required and a rustic presentation, it’s as simple as it is impressive.
Matcha Basque Cheesecake
Equipment
- Parchment Paper
- 3 mixing bowls (2 small, 1 large)
- Electric whisk or egg beaters
- wire mesh strainer or flour sifter
Ingredients
Matcha Cream
- 4 tbsp food-grade matcha powder
- 2 tsp vanilla extract
- Pinch of salt
- 3 tbsp white sugar
- ¼ cup hot water
For the Cheesecake
- 1 ¼ cup white sugar
- 32 oz Philadelphia cream cheese 4 blocks 8 oz each, room temperature
- 3 tbsp sour cream or Greek yogurt room temperature
- 4 medium eggs room temperature
- 4 tbsp heavy whipping cream room temperature
- 2 tbsp all-purpose flour
Instructions
Make the Matcha Cream
- In a small bowl, whisk together matcha powder, vanilla, salt, sugar, and hot water.Mix until smooth and lump-free. Set aside.4 tbsp food-grade matcha powder, 2 tsp vanilla extract, Pinch of salt, 3 tbsp white sugar, ¼ cup hot water
Prepare the Cheesecake Base
- In a large mixing bowl, beat cream cheese with sugar until creamy (don’t overmix).Add the prepared matcha cream and sour cream. Mix until fully incorporated.1 ¼ cup white sugar, 32 oz Philadelphia cream cheese, 3 tbsp sour cream or Greek yogurt
Whisk the Egg Mixture
- In a separate bowl, beat eggs and heavy cream until smooth.4 medium eggs, 4 tbsp heavy whipping cream
- Sift in the flour with a wire strainer, whisking until fully incorporated.2 tbsp all-purpose flour
Combine and Fold
- Gently fold the egg mixture into the cream cheese mixture.Fold by hand—do not overbeat. The batter should be silky and smooth. Tap the bowl several times to get some air bubbles out.
Prepare the Pan
- Preheat oven to 415°F.
- Line a 9" springform pan with crumpled parchment paper and use 2 layers of it (double-layered and uneven for the rustic look).Pour in the cheesecake batter. Tap the pan a few times to loosen any bubbles.
Bake the Cheesecake
- Bake at 415°F for 30 minutes.
- Reduce heat to 325°F and bake for 10 minutes.
- Reduce again to 250°F and bake for 10 minutes.
- Turn oven off and leave cheesecake inside for 15 minutes.
- Crack oven door slightly and let sit another 15 minutes.
Cool and Set
- Remove from oven (the cheesecake should be a little jiggly in the middle) and cool on the counter for at least an hour. Keep it in the springform pan.Refrigerate for at least 6 hours (overnight preferred) before serving, but this is optional! You can serve it at the temperature you prefer once it has cooled down (but cool and set from the refrigerator is recommended). Remove the springform pan, peel off the sides of the parchment paper, slice, and enjoy.
Notes
- The signature browned top shouldn’t look burnt—it’s caramelization, not charring. I know some recipes show a super burnt or browned top, but even in Spain, the Basque cheesecake is nicely toasted, but never overdone.
- Be sure ingredients are room temp and not chilled.
- The texture is mousse-like (even slightly jiggly) in the center with a rustic, slightly firmer edge.
- Matcha quality matters—use culinary-grade matcha for baking.
- Be sure to use parchment paper and double line it.
- Cracks and bubbles can happen and it won’t affect the taste. These types of cheesecakes are imperfect-looking and have lots of character.
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