Decadent Matcha Basque Cheesecake

Matcha basque cheesecake on parchment paper.

5 from 1 rating

Decadent Matcha Basque Cheesecake

If you need a celebratory dessert, this matcha basque cheesecake for you. It's decadent and not to sweet thanks to the bitterness of the matcha powder.

Prep Time20

Cook Time1

Cooling Time4

Course: Dessert

Cuisine: Asian

Diet: Vegetarian

Keyword: matcha basque cheesecake, matcha basque cheesecake recipe

Servings: people

Calories: 568kcal

Author: Becca Du

Equipment

9 inch Round Cake Pan

Ingredients

US Customary - Metric

Instructions

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 ¾ 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 ¾ 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, ½ tsp of salt, and the matcha cream from step 3. 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.

Notes

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.

Nutrition