Matcha Basque Cheesecake
This Matcha Basque Cheesecake recipe combines the rustic style of Basque cheesecake, featuring a toasted top layer, with earthy matcha. It's light, custardy, and unforgettable. No water bath.
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Servings: servings
Calories: 488kcal
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.
Nutrition
Nutrition Facts
Matcha Basque Cheesecake
Amount per Serving
Calories
488
% Daily Value*
Fat
36
g
55
%
Saturated Fat
21
g
131
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
166
mg
55
%
Sodium
313
mg
14
%
Potassium
158
mg
5
%
Carbohydrates
35
g
12
%
Fiber
0.04
g
0
%
Sugar
32
g
36
%
Protein
8
g
16
%
Vitamin A
1424
IU
28
%
Vitamin C
0.1
mg
0
%
Calcium
106
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.