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
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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!