Decadent Matcha Basque Cheesecake

If you need a decadent, celebratory dessert, this easy matcha basque cheesecake is for you. The best part of this matcha cheesecake is that it is not too sweet thanks to the inherently bitter flavor of matcha. In this blog post, learn how to adjust the sweetness of this cheesecake and useful tips on how to bring cream cheese to room temperature in no time.

When I want a celebratory dessert, I always go with a basque cheesecake, and this matcha basque cheesecake might be my favorite version of this cheesecake so far. I really wanted to create a cheesecake that wasn’t too sweet because honestly, these cakes have a lot of sugar in them. What works about this matcha version is that the inherently bitter flavor of matcha balances out the sugar so well, making it not too sweet. That paired with the caramel-y flavor of the burnt exterior and you have a truly yummy dessert recipe.

What is basque cheesecake?

Basque cheesecake is a dessert that originates from San Sebastian, Spain. It is said that the origins of this dessert can be traced back to a restaurant called La Vina. They served the first basque cheesecake 30 years ago. This cheesecake is different from American cheesecakes mostly due to its burnt exterior. The dark exterior gives the cheesecake a caramel/brown butter type flavor while the center is creamy and soft. That contrast gives the cheesecake a flavor unlike any other.

Nowadays, people from all over the world enjoy basque cheesecake. I can tell you people in the Asian community love this kind of cheesecake. I’ve seen basque cheesecakes pop up in every cafe and restaurant with a variety of flavors from ube basque cheesecake to this one.

How I developed this matcha basque cheesecake recipe

I used my ube basque cheesecake recipe as a starting point and then replaced the ube flavor and ube halaya with matcha powder. My goal for this recipe was to make sure it was not too sweet which is where the matcha powder came in. Matcha is inherently bitter so it would provide a great balance to all the sugar in the recipe. I tested the recipe with 2 tbsp and 3 tbsp of matcha powder, and found that while the test with 2 tbsp was good, I found it still a tad too sweet and there wasn’t enough matcha flavor. That’s how I ended up with 3 tbsp of matcha powder. But if you are concerned about this cheesecake being not too sweet, refer to the tip section for some pros and cons for reducing the sugar in this recipe.

Ingredients, Substitutions & Adjustments

• Matcha powder – The matcha powder provides the matcha flavor and green color of the cheesecake. I personally love Aiya culinary grade matcha powder. I used it for all of my matcha desserts from matcha souffle to matcha flan.
• Cream cheese – This is the main ingredient in this cheesecake. Any type of cream cheese should work for this recipe including mascarpone.
• Granulated sugar – Adds sweetness to this cheesecake. Like I mentioned above, I reduced the sugar from 2 cups to 1 3/4 cups because I felt the cheesecake was too sweet. However, if you like a really sweet cheesecake, feel free to use 2 cups. It doesn’t affect the texture of the cheesecake to increase the sugar.
• Eggs – Adds richness and creaminess to the cheesecake.
• Vanilla extract – Adds more flavor to the cheesecake. Substitute with a vanilla bean or an equal amount of vanilla paste. I personally prefer vanilla paste, because it has more flavor.
• Salt – Brings out the flavors of the other ingredients.
• Heavy cream – Adds creaminess to the cheesecake.
• All purpose flour – Gives the cheesecake a little structure

How to make a matcha basque cheesecake

Preheat the oven to 400 degrees F (204 degrees C). Line a 9 inch springform pan by covering it with 2 pieces of parchment paper. Make sure the parchment paper extends 1-2 inches out of the pan. This will help you remove the cheesecake.

Microwave 3/4 cup of heavy cream for 10 seconds. Sift in 3 tbsp of matcha powder and whisk until matcha dissolves. Set aside. In a large mixing bowl or stand mixed bowl, combine 32 oz of cream cheese and 1 3/4 cup of granulated sugar. Whisk together until light and fluffy (1-2 minutes). I like to scrape down the sides of the bowl halfway through to make sure it’s all evenly mixed. Add 6 eggs and mix until combined. Add 1 tsp of vanilla extract, 1/2 tsp of salt, and the matcha cream. Mix until combined. Lastly, add 1 tbsp of all purpose flour and mix. Pour the cheesecake batter into the prepped springform pan.

Bake for 60-65 minutes until the cake is cooked through. To check if it’s done, shake the cheesecake and if it jiggles like jello, it is done. Let the cheesecake cool down at room temperature for 1 hour and then place in the fridge to set for at least 3 more hours. This cheesecake tastes best if it sets in the fridge overnight.

Tips on how to make the perfect matcha basque cheesecake

I highly recommend a stand mixer

Traditionally, basque cheesecake is made with a metal spoon. Even though that is true, I personally prefer a stand mixer because it is so much easier to get the cream cheese and sugar to combine.

Sift the matcha to prevent clumping

Matcha is notorious for clumping (see my matcha chocolate mochi donuts for an example of clumping), so make sure to sift your matcha into the heavy cream and whisk vigorously.

Easy ways to bring cream cheese to room temperature

Below are a few easy ways to bring cream cheese to room temperature

1. The most hands off way to do it is to let it sit at room temperature for a few hours (2-3 hours).
2. Remove the outer packaging from the cream cheese until you’re just left with the foil wrapped cream cheese block. Place them in a bowl of warm water and let it sit for 10 minutes.
3. Remove the cream cheese from the packaging and put it in a bowl. Heat in 10 second increments until the right temperature, stirring in between each increment to allow even heating. This should take 30-40 seconds. This is the method I used.

Scrape down the mixing bowl periodically

During my first test, I found some small bits of solid cream cheese after I baked the basque cheesecake. I think it was because some of the cream cheese stuck to the side of the bowl and never got incorporated into the batter. In subsequent tests, I got much better results when I scraped down my bowl every time I added a new ingredient to the mixture.

Alternative bake times

There are versions of basque cheesecake where the center is a little more runny than mine. To get a runnier center, bake the cheesecake for less time (~50-60 minutes). The drawback of baking the cheesecake for less time is the top doesn’t get as brown or “burnt”.

Can you reduce the sugar in the recipe?

Yes, but keep in mind that the burnt look partly comes from the amount of sugar. Reducing the sugar will reduce the burnt look.

How do you store matcha basque cheesecake?

Store this matcha basque cheesecake in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Did you make this dish?

If you made this dish, I would love to see!

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