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Matcha Basque Cheesecake Recipe

★★★★★

4.7 from 105 reviews
  • Author: anna
  • Total Time: 4 hours 40 minutes
  • Yield: 1 (6-inch) cheesecake, 6 servings 1x

Description

This Matcha Basque Cheesecake is a decadent, creamy dessert with a unique burnt top and a luscious, gooey center infused with vibrant matcha flavor. Perfect for matcha lovers looking for a sophisticated twist on the classic Basque burnt cheesecake, it combines the earthy taste of green tea powder with a rich, velvety texture, all baked to perfection in a high-heat oven.

Ingredients

Scale

Cheesecake Batter

  • 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

  1. Preheat the oven and prepare the pan: Preheat your oven to 445℉ (230℃). Line a 6-inch (15 cm) round pan with parchment paper, making sure the parchment extends at least 2 inches (5 cm) above the edge of the pan to contain the batter and facilitate easy removal later.
  2. Soften and mix cream cheese: In a large bowl, use a spatula to mix the cream cheese until it becomes spreadable and free of lumps, ensuring a smooth base for your batter.
  3. Add sugar and vanilla: Add the castor sugar and vanilla paste to the softened cream cheese and whisk together until fully combined and smooth.
  4. Incorporate eggs one at a time: Add eggs individually to the mixture, whisking well after each addition to create a consistent and smooth batter.
  5. Add matcha powder and cornstarch: Sift in the matcha powder and cornstarch to prevent clumps, whisking just until everything is blended.
  6. Mix in heavy whipping cream: Add the heavy whipping cream and whisk until fully incorporated, achieving a silky batter.
  7. Prepare the batter for baking: Pour the batter into the lined pan. Then strain the batter through a sieve or fine mesh into the pan to remove any remaining lumps or air bubbles. Tap the pan gently on the countertop to release trapped air bubbles.
  8. Bake the cheesecake: Place the cheesecake into the preheated oven, immediately lowering the heat to 430℉ (220℃). Bake for about 25 minutes until the top is golden brown but the center remains very jiggly to retain its creamy texture.
  9. Cool and set: Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Then refrigerate it uncovered for at least 4 hours to allow it to set perfectly.
  10. Serve: Remove the cheesecake from the pan carefully and peel back the parchment paper. For the gooey, soft interior, allow the cheesecake to stand at room temperature for 30 minutes before serving. If you prefer a firmer texture, serve it chilled.

Notes

  • You can adjust the sweetness by varying the amount of castor sugar according to taste.
  • Ensure the cream cheese is softened to avoid lumps in the batter.
  • Sifting the matcha powder and cornstarch helps achieve a smooth mixture.
  • Using a small 6-inch pan makes the cheesecake tall and creamy with a burnt top characteristic of Basque style.
  • Do not overbake; the center should be wobbly to keep the creamy texture.
  • For best results, allow the cheesecake to rest uncovered in the refrigerator to set and lose excess moisture.
  • Using parchment paper that extends above the pan helps in easy removal and protects the sides from burning.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese fusion

Keywords: Matcha cheesecake, Basque cheesecake, burnt cheesecake, green tea dessert, Japanese cheesecake, creamy cheesecake

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Find it online: https://recipiana.com/matcha-basque-cheesecake-recipe/