The first time I had Basque Burnt Cheesecake, it was in a cozy café in San Sebastián, Spain. The caramelized top, silky center, and intense creaminess made it unforgettable. Years later, on a trip to Kyoto, I fell in love with matcha, the earthy, umami-rich green tea powder that elevates everything it touches. That’s when inspiration struck—why not merge these two iconic flavors into one?
Thus, my Matcha Basque Burnt Cheesecake was born. With its deep caramelized crust, vibrant green hue, and creamy yet slightly bitter matcha undertones, this dessert is perfect for both winter indulgence and summer refreshment. Whether you’re enjoying it with a warm cup of tea on a cold day or a chilled slice with ice cream in the summer, this cheesecake is a true showstopper.
Let’s dive into the art of making the perfect Matcha Basque Burnt Cheesecake with foolproof baking techniques and serving tips.
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What Makes Basque Burnt Cheesecake Special?
Unlike traditional cheesecakes, Basque Burnt Cheesecake is baked at a high temperature, creating a beautifully burnt, caramelized exterior while keeping the inside soft, creamy, and slightly jiggly. No water bath, no crust—just pure, simple ingredients baked to perfection.
With the addition of matcha, we take this Spanish classic to the next level. The matcha’s earthy bitterness balances the sweetness of the cheesecake, creating a harmonious blend of flavors that’s both rich and refreshing.
Key Techniques for the Perfect Matcha Basque Burnt Cheesecake
1. Use High-Quality Matcha 🍵
Not all matcha is created equal. For the best flavor and color, opt for ceremonial-grade matcha, which is vibrant green and less bitter than culinary-grade matcha.
2. Room Temperature Ingredients 🧈
Ensure your cream cheese, eggs, and heavy cream are at room temperature before mixing. This results in a smooth, lump-free batter.
3. High-Heat Baking for a Signature Burnt Crust 🔥
Basque cheesecake is baked at a high temperature (400-425°F / 200-220°C) to achieve the signature burnt top while keeping the center creamy.
4. Don’t Overmix 🥄
Overmixing incorporates too much air, leading to cracks. Mix just until everything is combined for the best texture.
5. Let It Rest & Set Properly ⏳
For the best texture, let the cheesecake cool completely at room temperature before chilling. It will firm up as it sets, making every bite creamy and luscious. If you love matcha desserts, check out these Matcha Cheesecake Squares for another delicious treat!
Matcha Basque Burnt Cheesecake Recipe
Ingredients (Yields 8 Slices)
- 2 cups (500g) cream cheese (full-fat, softened)
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 cup (240ml) heavy cream
- 2 tablespoons (12g) high-quality matcha powder
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons (15g) all-purpose flour (or almond flour for a gluten-free version)
Instructions
1️⃣ Preheat & Prepare
- Preheat your oven to 425°F (220°C).
- Line a 6 or 8-inch springform pan with parchment paper, ensuring it comes up at least 2 inches above the rim.
2️⃣ Mix Cream Cheese & Sugar
- In a large bowl, beat the cream cheese and sugar until smooth and creamy, about 2 minutes.
3️⃣ Add Eggs One at a Time
- Beat in the eggs one at a time, mixing until just combined.
4️⃣ Sift & Incorporate Matcha
- In a separate bowl, sift the matcha powder and flour together to prevent clumps.
- Add the matcha mixture to the batter, followed by the vanilla extract and salt.
5️⃣ Add Heavy Cream
- Pour in the heavy cream and gently fold everything together until smooth.
6️⃣ Bake for the Burnt Effect
- Pour the batter into the prepared pan and bake for 30-35 minutes. The top should be dark brown, and the center should still have a slight jiggle.
7️⃣ Cool & Set
- Let the cheesecake cool completely at room temperature before transferring it to the fridge for at least 4 hours (preferably overnight) for the best texture.
If you’re a fan of desserts with a crispy caramelized finish, you’ll love these Air Fryer Churro Bites! They’re crunchy, coated in cinnamon sugar, and make a fantastic complement to a creamy slice of Matcha Basque Burnt Cheesecake. Try the recipe here!
Serving & Storage Tips
🌿 For a Cozy Winter Dessert: Serve warm with a dusting of matcha powder and a hot cup of green tea or matcha latte.
☀️ For a Refreshing Summer Treat: Chill the cheesecake and serve with fresh berries, whipped coconut cream, or a scoop of matcha ice cream.
🛑 Storage: Keep refrigerated for up to 5 days or freeze individual slices for up to 3 months.
If you love indulgent desserts, pair your Matcha Basque Burnt Cheesecake with a batch of homemade chocolate éclairs for a truly decadent experience. Try this easy chocolate éclairs recipe and enjoy the perfect balance of creamy and crispy textures!
Why You’ll Love This Matcha Basque Burnt Cheesecake
- ✅ Creamy, rich, and perfectly burnt top
- ✅ Earthy matcha balances the sweetness beautifully
- ✅ No water bath needed – easy to make!
- ✅ Versatile for both summer & winter
- ✅ Showstopping color and flavor
If you love indulging in Asian-inspired desserts, you might also enjoy Mango Sticky Rice, a classic Thai dessert featuring sweet coconut-infused sticky rice paired with fresh mango slices. It’s the perfect light and refreshing contrast to the rich, creamy texture of Matcha Basque Burnt Cheesecake. Check out the full recipe here!
Final Thoughts
If you’re a fan of cheesecake and matcha, this fusion dessert is a must-try! The burnt caramelized top combined with the smooth, matcha-infused interior makes it a perfect balance of sweet, bitter, creamy, and smoky flavors.
Whether you’re indulging on a cozy winter evening or cooling down with a chilled slice in summer, this Matcha Basque Burnt Cheesecake is bound to impress.
Now, it’s time to grab your matcha and cream cheese and start baking! Let me know how your cheesecake turns out in the comments below. 🍵🔥