Burn it on purpose. Slice into a jiggly, jade-green center. This matcha Basque cheesecake is scandalously simple—and impossible to forget.
This matcha Basque cheesecake is what happens when elegance meets chaos—in the best way. You whisk, you pour, you bake it hot until the top blisters to a deep caramel and the center stays luxuriously soft. No crust to fuss with, no water bath, no hand-wringing; the drama is baked in.
Ceremonial-grade matcha cuts through the richness with an earthy, bittersweet note, so every bite lands creamy, clean, and beautifully balanced. Serve it chilled for a denser, truffle-like texture or let it sit to room temp for a voluptuous, custardy wobble. It’s a café-level flex with home-kitchen effort—and the kind of dessert that makes guests go quiet, then ask for seconds.
Why This Matcha Basque Cheesecake Recipe Slaps
Basque cheesecake is famous for its rustic, burnt top and custardy middle. Add matcha, and you get earthy, bitter-sweet depth that cuts through the richness.
No crust to fuss with, no precision baking—just mix, pour, and burn (on purpose). It’s idiot-proof, visually stunning, and tastes like a fancy café’s secret menu item.
Ingredients (No Surprises, Just Perfection)
- Cream cheese (16 oz, full-fat—this isn’t the time for regrets)
- Heavy cream (1 cup, because lightness is overrated)
- Sugar (¾ cup, or ½ cup if you’re pretending to be healthy)
- Eggs (3 large, room temp—don’t skip this)
- Flour (2 tbsp, the literal glue holding your dreams together)
- Matcha powder (2 tbsp, ceremonial grade for maximum flex)
- Vanilla extract (1 tsp, the vanilla police won’t arrest you for eyeballing it)
- Salt (¼ tsp, to remind you life isn’t all sweetness)
Step-by-Step Instructions (So Easy It’s Almost Embarrassing)
- Preheat your oven to 400°F (200°C). Line a 8-inch cake pan with parchment paper—crumple it first for that ~rustic~ look.
- Beat cream cheese and sugar until smooth. If you see lumps, keep beating. This isn’t a metaphor for life.
- Add eggs one at a time, mixing after each. No, you can’t dump them all in. Patience.
- Sift in flour, matcha, and salt. Mix until just combined. Overmixing = rubbery sadness.
- Pour in heavy cream and vanilla. Stir gently, like you’re tucking a baby into bed.
- Bake for 35–40 minutes. The top should look like a meteorite—blackened and glorious.
- Cool completely before slicing. Yes, waiting sucks.
Do it anyway.
Storage (Because You Won’t Finish It in One Sitting… Probably)
Store leftovers (lol) in the fridge for up to 4 days. Cover with foil or suffer the wrath of fridge smells. Freezing?
Wrap tightly in plastic—thaw overnight before eating. Pro tip: Eat cold for a denser texture or microwave for 10 seconds to pretend it’s fresh.
Why This Recipe is a Life Upgrade
It’s faster than traditional cheesecake but looks fancier. Matcha adds antioxidants (so it’s basically health food).
No crust means fewer carbs—or more room for seconds. IMO, it’s the ultimate dessert for lazy overachievers.
Common Mistakes (Don’t Be That Person)
- Cold ingredients: Room temp cream cheese mixes smoother. Science.
- Overbaking: The center should wobble like a TikTok dance trend.
- Weak matcha: Low-quality powder tastes like grass clippings. Spend the $$.
- No parchment paper: Without it, you’re just baking a tragedy.
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Alternatives (For the Rebellious)
Swap matcha for cocoa powder (chocolate Basque cheesecake, anyone?). Use coconut cream for a dairy-free version—just don’t cry when it’s not as rich. For a floral twist, add a tablespoon of lavender extract.
Matcha Basque Cheesecake
Ingredients
- 16 oz cream cheese, full-fat room temperature
- 1 cup heavy cream
- ¾ cup sugar or ½ cup for less sweetness
- 3 large eggs room temperature
- 2 tablespoons all-purpose flour
- 2 tablespoons matcha powder, ceremonial grade
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Line an 8-inch cake pan with parchment paper, crumpling it first for a rustic look.
- Beat cream cheese and sugar together until smooth and lump-free.
- Add eggs one at a time, mixing well after each addition.
- Sift in flour, matcha powder, and salt. Mix until just combined to avoid overmixing.
- Pour in heavy cream and vanilla extract. Stir gently until smooth.
- Pour batter into prepared pan and bake for 35–40 minutes, until the top is deeply browned and the center is still jiggly.
- Cool completely in the pan before slicing and serving.
Notes
Nutrition
FAQs about Matcha Basque Cheesecake
Can I use a springform pan?
Yes, but Basque cheesecake traditionally uses a regular cake pan.
The batter is thick enough to not leak. FYI, springform pans are for people who enjoy unnecessary challenges.
Why is my cheesecake cracked?
You overbaked it or opened the oven door like a nosy neighbor. Cracks add ~character~, though.
Can I reduce the sugar?
Sure, but the matcha’s bitterness will punch you in the face.
Balance is key.
How do I know it’s done?
The edges should be set, and the center should jiggle like a bowl of jelly. If it’s stiff, you’ve gone too far.
Final Thoughts
This matcha Basque cheesecake is the dessert equivalent of a mic drop. Minimal effort, maximum wow factor.
Burn it, slice it, watch people lose their minds. Now go bake your way to glory.
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Let’s make cooking easier, together one delicious bite at a time.
