1. What is matcha Basque cheesecake?

It’s a crustless, high-heat-baked cheesecake made with matcha powder for that earthy green tea flavor and a gorgeous color. The top is intentionally burnt (yep, on purpose!), giving it a smoky caramelized finish that balances the creaminess inside. My version of matcha basque cheesecake is rustic, bold, and easier to make than most people expect.

2. What does matcha cheesecake taste like?

If you’ve never tried matcha in desserts, it has a rich, earthy, slightly bitter flavor, kind of like strong green tea with umami. In cheesecake form, it pairs perfectly with the tangy cream cheese and subtle sweetness. When I bake matcha burnt basque cheesecake, I always get that deep roasted note from the top crust, which adds a smoky edge to the green tea flavor.

3. What is so special about Basque cheesecake?

For me, it’s the simplicity. No crust, no water bath, and it embraces imperfection. The burnt top gives it a unique flavor and a dramatic look, while the inside stays soft and luscious. With matcha basque cheesecake, the flavor gets even more complex, blending toasted caramel notes with the bitterness of matcha.

4. Is Basque cheesecake healthier than regular cheesecake?

In some ways, yes! It doesn’t have a crust (so fewer refined carbs), and you can control the sugar more easily. When I make matcha basque cheesecake, I keep the sugar low since the matcha already gives it so much character. It feels lighter than a dense, traditional cheesecake, even though it's still wonderfully indulgent.

5. What is the difference between Japanese and Basque cheesecake?

Oh, this is one of my favorite comparisons! Japanese cheesecake is fluffy and soufflé-like; it's jiggly and super light. Basque cheesecake, on the other hand, is creamy, dense, and has that signature burnt top. When I want bold flavor and a quick bake, I go for matcha burnt basque cheesecake. When I want something airy and delicate, I’ll make a Japanese-style one.

6. How to make matcha burnt cheesecake?

It’s surprisingly simple! I mix cream cheese, sugar, eggs, heavy cream, sifted matcha powder, and a touch of flour. Then I bake it at high heat, 425°F (218°C) for about 30–35 minutes until the top is deeply golden. If you need a detailed step-by-step, scroll back to Part 3, where I walk through my exact method for baking matcha burnt basque cheesecake at home.

7. Is burnt cheesecake the same as Basque cheesecake?

Yes, they’re the same thing! The “burnt” name comes from the top layer that caramelizes under high heat. I use “Basque” when I’m referring to the origin (from the Basque region of Spain) and “burnt” when I’m talking about the visual and flavor. My matcha basque cheesecake recipe is both crustless, creamy, and beautifully scorched on top.

8. Is baking with matcha healthy?

It can be! Matcha is packed with antioxidants like EGCG and offers a calm, focused kind of energy thanks to the L-theanine. While matcha basque cheesecake is still a dessert, adding matcha does give it a wellness boost. I love using it for that vibrant color and earthy flavor, but the health benefits are a sweet bonus.

9. What happens if you burn your matcha?

I’ve done it. It’s not pretty. When matcha is exposed to high heat before it’s mixed into batter, it can turn bitter and lose its flavor. That’s why I always sift it into the batter once everything else is mixed and never add it to hot liquids. In a matcha burnt basque cheesecake, the matcha bakes gently inside the batter, so it keeps its integrity without getting scorched.

How to Make Matcha Basque Cheesecake The Best Choice

Name: matcha Basque cheesecake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Japanese Fusion
Ingredients: 500g (about 2 cups) full-fat cream cheese, room temperature; 200g (1 cup) granulated sugar; 4 large eggs, room temperature; 240ml (1 cup) heavy cream; 1 tbsp all-purpose flour (optional for stability); 2 tbsp matcha powder (culinary grade, sifted); 1 tsp vanilla extract (optional); Parchment paper (for lining)

matcha Basque cheesecake

Author: hubfoodie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 slices
Category: Dessert
Method: Baked
Cuisine: Japanese Fusion, Basque-Inspired
Diet: Vegetarian

Description

This Matcha Basque Cheesecake is a vibrant twist on the traditional burnt Basque-style dessert. Creamy, crustless, and boldly flavored with premium matcha green tea powder, it’s baked at high heat for a dramatic caramelized top and a soft, custardy center. Perfect for matcha lovers and cheesecake fans alike.

Ingredients

500g (about 2 cups) full-fat cream cheese, room temperature
200g (1 cup) granulated sugar
4 large eggs, room temperature
240ml (1 cup) heavy cream
1 tbsp all-purpose flour (optional for stability)
2 tbsp matcha powder (culinary grade, sifted)
1 tsp vanilla extract (optional)
Parchment paper (for lining)

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Instructions

Preheat your oven to 425°F (218°C). Line a 9-inch springform pan with parchment paper, allowing the edges to overhang.
In a large mixing bowl, beat cream cheese and sugar together until smooth and fluffy.
Add eggs one at a time, mixing well after each addition.
Sift in the matcha powder and gently mix until fully incorporated.
Pour in heavy cream and mix until the batter is smooth. Stir in flour and vanilla if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until the top is golden-brown and slightly burnt. The center should jiggle slightly.
Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Slice and serve chilled or slightly warm.

Notes

Always sift the matcha powder to avoid clumps and bitterness.

You can reduce the sugar slightly if your matcha is mild or you prefer a less sweet dessert.

For a stronger flavor, use ceremonial-grade matcha, but culinary grade is recommended for baking.

The cheesecake will puff during baking and sink slightly as it cools. This is normal.

Freezes well for up to 1 month when tightly wrapped.

Note: Nutrition values are estimated and may vary based on specific ingredients and preparation methods.

Find it online: https://www.hubfoodie.com/matcha-basque-cheesecake/