Bake a Matcha Basque Cheesecake with a twist. Soft and custardy in the middle and caramelised on the outside, perfectly infused with earthy matcha flavours. A must-try fusion dessert!
Recipe
Matcha Basque Cheesecake
10
10 minutes
30 minutes
Matcha Basque Cheesecake blends the bold, creamy texture of the classic burnt Basque cheesecake with the delicate earthiness of Japanese matcha. This recipe delivers a smooth, custardy centre and caramelized top with a vibrant green hue. Perfect for matcha lovers or anyone looking to elevate their cheesecake game with modern flair.
What is a Basque Cheesecake?
A Basque cheesecake is a crustless, creamy cheesecake that originates from the Basque region of Spain. Unlike traditional cheesecakes, it's baked at a high temperature, which gives it a deeply caramelized, almost burnt top and edges while keeping the centre soft, custardy, and rich. It's intentionally rustic-looking, with a cracked, darkened surface and a melt-in-your-mouth texture. No water bath, no crust—just bold flavour and a silky texture.
Ingredients
2.5 tbsp Matcha (culinary grade is best)
- 20g Plain Flour
- 300ml Double Cream
600g Full-Fat Cream Cheese
- 200g Whitworths Caster Sugar
- 4 Large Eggs
- 2 Tsp Vanilla Extract
Directions
- Preheat your oven to 240°C (220°C fan) and line a 20cm (8-inch) springform tin with baking paper.
- Pour 200ml of the double cream into a mixing bowl.
- Sift the matcha and plain flour into the cream, whisking until combined into a smooth paste. Set aside.
- In a large bowl, whisk the cream cheese and caster sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold the matcha paste into the cream cheese mixture, along with the vanilla extract and the remaining 100ml of double cream. Stir until smooth.
- Pour the cheesecake batter into the prepared tin, smoothing the surface. Bake in the preheated oven for 30 minutes, until the top is browned and the centre has a slight wobble.
- Allow the cheesecake to cool at room temperature for 1 hour before transferring to the fridge to chill for at least 4 hours.
- Slice and enjoy this creamy, earthy Matcha Basque Cheesecake!