Introduction

This Matcha Basque Cheesecake combines the rich creaminess of traditional Basque cheesecake with the subtle, earthy flavor of matcha green tea. Its caramelized top and luscious, slightly jiggly center make it an irresistible treat perfect for any occasion.

A thick, round, greenish-yellow cheesecake with a smooth but slightly wrinkled surface sits on white parchment paper over a wooden board. The cake has one solid layer with a dense, almost creamy texture inside, while the outer edges are slightly more baked and browned. A woman's hands are lifting a large wedge to show the inner side of the cake, which is moist and spongy with tiny air bubbles, and the top has a golden-brown, slightly uneven crust. The background includes a black vase and a dark bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

13.5 oz cream cheese
1/2 cup castor sugar
1/2 tsp vanilla paste or extract
3 eggs
2 tbsp matcha powder
2 tsp cornstarch
5/6 cup heavy whipping cream

Instructions

Step 1: Preheat your oven to 445℉ (230℃). Line a 6-inch (15 cm) round pan with parchment paper, allowing the paper to extend at least 2 inches (5 cm) above the sides of the pan.
Step 2: In a large bowl, mix the cream cheese using a spatula until it’s smooth and spreadable with no lumps.
Step 3: Add the castor sugar and vanilla paste, then whisk until the mixture is smooth and well combined.
Step 4: Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated and smooth.
Step 5: Sift in the matcha powder and cornstarch, then whisk gently just until everything is well combined.
Step 6: Pour in the heavy whipping cream and whisk until the batter is smooth and fully incorporated.
Step 7: Pour the batter into the prepared pan. Strain it to remove any lumps and tap the pan gently on the countertop to release air bubbles.
Step 8: Place the cheesecake in the oven and immediately reduce the temperature to 430℉ (220℃). Bake for about 25 minutes, until the top is golden brown but the center is still very jiggly.
Step 9: Remove the cheesecake from the oven and let it cool in the pan on a wire rack until it reaches room temperature. Then refrigerate uncovered for at least 4 hours to set.
Step 10: Carefully remove the cheesecake from the pan and peel back the parchment paper. For a gooey interior, let the cheesecake sit at room temperature for at least 30 minutes before serving. Serve chilled if you prefer a firmer texture.

Tips & Variations

Use high-quality matcha powder for the best flavor and vibrant green color.
For an extra smooth texture, strain the batter twice before baking.
Try adding white chocolate to the batter for a sweeter twist that complements the matcha.
If you don’t have castor sugar, you can use superfine granulated sugar as a substitute.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It can also be wrapped tightly and frozen for up to 1 month. When ready to eat, thaw in the refrigerator overnight. Reheat to room temperature for the best taste and texture, especially if you prefer the gooey style.

How to Serve

The image shows a thick, round green cake with one large slice being lifted by two woman's hands. The cake has one main layer with a light green, smooth, and creamy texture, topped with a slightly darker brown, baked surface that looks soft and slightly shiny. The sides of the cake appear firm with some wrinkles and cracks. The cake sits on white parchment paper, placed on a wooden board, all set on a white marbled surface, with a blurred background of dark and neutral tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Using a different size pan will affect the baking time and thickness of the cheesecake. If using a larger pan, reduce the baking time and expect a thinner cake. A smaller pan will need more time to bake fully.

Why does the cheesecake have a jiggly center after baking?

The jiggly center is characteristic of Basque cheesecake and ensures a creamy, soft interior. It will firm up as it chills in the refrigerator, but some wobble is normal and desired for the gooey texture.