Name: How To Make Matcha Basque Cheesecake (Burnt Cheesecake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Japanese
Ingredients: 350 g Cream Cheese (Room temperature); 120 g White Sugar; 10 g All Purpose Flour; 20 g Matcha Powder; Hot Water (for dissolving matcha powder); 170 g Heavy Cream (Room temperature); 4 Eggs (200g, Room temperature)

How To Make Matcha Basque Cheesecake (Burnt Cheesecake)-Japanese Taste

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Imagine walking into a cozy café, where the smell of coffee mixes with the scent of fresh-baked treats. Among the desserts, you spot a Matcha Basque Cheesecake. Its caramelized top contrasts with the green sides. This cheesecake is a twist on the classic from Spain, known for its creamy inside and crispy outside.

We've previously shared a recipe for Basque Cheesecake, but let's kick things up a notch this time. Here's our take on the Matcha Basque Cheesecake, adding the unique taste of of course, matcha.

Making this cheesecake is like going on a baking adventure. It mixes the creamy cheesecake texture with the slightly bitter taste of matcha green tea. Matcha isn't just for color; it adds a special flavor that makes this dessert unique. Picture that first bite – the matcha balances the sweetness, while the crispy outside melts in your mouth.

To make it, start by mixing cream cheese until smooth. Then add sugar, eggs, heavy cream, and a bit of flour. Don't forget to sift the matcha to avoid lumps. Pour the batter into a pan and bake until it's golden and crispy.

Once it's out of the oven, let it cool to bring out the flavors. Serving it chilled brings out the best of both worlds – the refreshing matcha taste and the creamy cheesecake texture.

It shows how food can bring people together, no matter where it comes from.

Overview

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Total servings: 6

Difficulty: Medium

Ingredients

350 g Cream Cheese (Room temperature)
120 g White Sugar
10 g All Purpose Flour
20 g Matcha Powder
Hot Water (for dissolving matcha powder)
170 g Heavy Cream (Room temperature)
4 Eggs (200g, Room temperature)

Expert's Tip

How To Make Matcha Basque Cheesecake (Burnt Cheesecake)

Want to enjoy matcha cheesecake but don't have the time to put together a matcha cheesecake? We’ve got just the thing for you. This Itohkyuemon Uji Matcha Green Tea Baked Cheesecake is another matcha cheesecake for you to enjoy. Enjoy real Japanese cheesecake without even having to leave your home!

Instructions

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1) Gathering the Ingredients and Recipe Preparations

Gather the ingredients together. Preheat the oven to 475°F.

Line a small piece of parchment paper in the bottom of a springform pan. For the top, use a large piece of parchment paper. To make it easier to use, crumple the parchment paper into a ball before spreading it out in the baking pan.

Note: We are using a 7 inch springform pan.

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2) Making Matcha Paste

Combine Matcha powder with a bit of hot water to make a matcha paste. Mix well. Pour the heavy cream into the matcha paste. Mix well and set aside.

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3) Making the Cheesecake Batter

Place cream cheese and sugar in a large bowl. Smooth them out until all the lumps are gone, almost like mashing them together.

Sift the flour. Mix everything well.

Tip: For this cake, we want to minimize air getting into the batter, so let’s avoid using a hand mixer.

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4) Adding in the Eggs

Crack and beat the eggs using a fork or chopsticks. Pour the egg mixture into the batter in parts, mixing in between.

Repeat the process. Mix everything well.

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5) Adding the Matcha Paste to the Cheesecake Batter

Add the matcha mixture. Mix gently to avoid trapping air.

Strain the batter. Straining will make the texture smoother.

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6) Pouring the Matcha Cheesecake Batter into the Pan

Prepare the baking pan lined with parchment paper in advance.

Pour the batter into the pan. If you notice any bubbles on the surface that bother you, feel free to pop them using a toothpick or something similar. But if you're okay with them, that's fine too.

7) Baking the Cheesecake

Place the pan into the oven and bake for 28 to 30 minutes. (Avoid exceeding 35 minutes, as it depends on the oven.)

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8) Cooling the Cake and Enjoying

Be careful not to burn yourself when taking the cake out of the hot oven. Let the cake chill in its mold for 2-3 hours.

After 2-3 hours, transfer the cake to the fridge and let it rest overnight.

When you're ready to serve, dip a knife in hot water and slice the cake into your desired portions. Enjoy!

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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