Matcha Basque Cheesecake
A rich, cheeky twist on the classic Basque cheesecake—creamy matcha custard center wrapped in a dramatically burnt crust. Minimal effort, maximum flex, and dangerously indulgent.
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
Use room temperature ingredients for the creamiest texture. Don’t overbake—the center should wobble for that signature custardy texture. Store leftovers in the fridge for up to 4 days, tightly covered to avoid absorbing odors. For a denser texture, enjoy chilled; for a just-baked feel, warm a slice in the microwave for 10 seconds. High-quality matcha is key for flavor and color.
Nutrition
Calories: 380kcalCarbohydrates: 20gProtein: 6gFat: 32gSaturated Fat: 18gCholesterol: 160mgSodium: 210mgPotassium: 110mgFiber: 1gSugar: 17gVitamin A: 1100IUCalcium: 60mgIron: 1mg
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