Matcha Basque Cheesecake

Creamy and silky smooth matcha flavoured basque cheesecake with a charred top for an Asian twist on the classic San Sebastion burnt basque cheesecake

What is a basque cheesecake?

Originating in San Sebastian, Spain the burnt basque cheesecake has taken the world by storm with its silky smooth texture and unorthodox burnt crust. Although it’s been a good couple of years since these cheesecakes came to light, their popularity never seems to fade. There is something so addicting about the char on these cakes that keeps you coming back for more.

I uploaded a mini basque cheesecake on my blog when I just began, and to this day it is still one of my most popular recipes. This time around I thought it would be fun to give this delicious cheesecake a little bit of an Asian flair. The earthy and slightly bitter flavor of matcha works wonders with the silky cream cheese for the perfect flavour profile.

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
1 x 6-inch cheesecake	15 minutes	25 minutes	Easy	3 days refrigerated

Main Ingredients

These are non-negotiable. They build the structure and texture.

• Cream cheese – Use full-fat and let it soften properly. Cold cream cheese never mixes smoothly.
• White sugar – Keeps the flavour clean so the matcha can shine.
• Matcha powder – Ceremonial-grade gives the best colour and a softer bitterness.
• Cornstarch – Just enough to help the cake hold without turning dense.
• Eggs – Room temperature eggs blend in easily and stop the batter splitting.
• Heavy cream – This is what gives that silky, custardy centre.
• Vanilla extract – A small amount rounds out the bitterness.

Optional – My Favourite Extras That Add a Little Magic

These aren’t required, but they’re fun if you want to play.

• Honey – Adds a gentle floral sweetness that works beautifully with matcha.
• Yuzu zest or juice – Brightens the cake and lifts the richness.
• Black sesame paste – A nutty swirl that makes the cake taste deeper and look stunning.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

I’ve tested these when supplies ran low at the shop.

• Green tea powder instead of matcha – Milder flavour and lighter colour. Add a little more.
• Gluten-free cornstarch brands – Most work the same here, no stress.
• Vegan cream cheese and coconut cream – The texture changes slightly, but it still sets nicely.

How to achieve the perfect texture

As the cake is only made of one cheesecake batter it is important to nail the texture. The centre should be slightly softer and creamier, while the edges are denser and more caramelised in flavour. Here are a couple of tips to help you achieve the perfect combination of textures in your cheesecake.

Use room temperature ingredients

Room temperature ingredients are key to creating consistent texture in your cheesecake. If your cream cheese is too cold it’ll have a hard time incorporating into the rest of the ingredients. As a result, you’ll have a lumpy batter with chunks of cheese throughout.

Keep an eye on the bake time

The texture is almost completely reliant on the amount of time your cheesecake has cooked. The cheesecake shouldn’t be fully baked when removing it from the oven as it will continue to cook as it cools down.

A good indicator as to when the oven can be turned off is if the cheesecake has a good jiggle.

It should be set on the edges, while the centre remains soft and jiggly.

At this point turn off your oven and let it sit in there for 10 minutes. The residual oven heat will slowly cook the remainder of the cake. Then place the cake straight into your fridge, this is to stop the cooking process as much as possible, giving your cake the perfect texture!

That being said everyone’s oven is slightly different, and your heat settings may run different from mine, that’s why it is important to keep a close eye on the visual indicators of the cheesecake’s done-ness.

How to create the perfect burnt top

Basque cheesecakes are known for their charred top and slightly rustic look, however, there are differences between a burnt and cracked basque cheesecake surface, and a charred and smooth cheesecake surface. Follow these tips for perfection!

Mix by hand

I almost always use an electric mixer when baking, but this cheesecake benefits from a little elbow grease. Electric mixers tend to add extra air to the cake batter, and will lead to an aerated batter with air pockets and a cracked cheesecake.

If mixing by hand you can ensure that the batter is silky smooth, while the top of the cake bakes up smooth and crack-free. Trust me, there is a difference in texture and the hard work is completely worth it.

Adjust the heat level at the end

During the last 5-10 minutes of bake time check the colour of your cheesecake. At this point, it should be a dark golden brown. If your cheesecake is still pale in colour it’s time to bump up the heat.

Everyone’s oven will distribute heat differently, and therefore the way your cheesecake brown may not be the same as mine. By checking your cheesecake during the last minutes of baking you can increase or decrease the temperature to achieve the right amount of ‘burnt’.

If the cake is very pale, you can change your oven setting to ‘top heat‘ or ‘grill’. The direct heat coming from the top of the oven will help to bring it to colour.

If your cake is already way too dark, then cover the cake with a sheet of aluminium foil for the remainder of the bake time.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Problem	What Happened	How to Fix It
Cake is dry	Overbaked	Pull it earlier. It should jiggle in the centre
No burnt top	Oven runs cool	Use top heat or grill for the last few minutes
Batter is lumpy	Cold ingredients	Let everything come to room temperature
Matcha streaks	Powder clumped	Sift matcha and pre-mix with batter
Cracked surface	Too much air	Mix gently by hand

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture	Best For
Matcha Basque Cheesecake	Creamy centre, burnt top	Matcha lovers who want something elegant
Classic Basque Cheesecake	Rich and caramelised	Pure cheesecake fans
Japanese Cheesecake	Light and fluffy	Those who prefer airy desserts

Tips for the Perfect Matcha Basque Cheese Cake

Use Ceremonial-Grade Matcha Powder

For the most vibrant color and best flavor, choose a high-quality, ceremonial-grade matcha powder. This type of matcha offers a smoother, more refined taste and will enhance the earthy green tea notes in the cheesecake, without bitterness or a dull green hue.

If you love deep matcha flavor in a classic baked style, my Baked Matcha Cheesecake delivers a silky, café-style slice with a softer finish.

Experiment with a Shorter Baking Time for a Creamier Center

If you prefer a molten, creamier center, try reducing the baking time by 5-10 minutes. Check the cake’s center by giving it a gentle shake; it should jiggle slightly for a soft center and provide a pleasant contrast to the firmer outer edges.

For a purist, ultra-creamy take with dramatic caramelised edges, the classic Burnt Basque Cheesecake is always a showstopper.

Prevent Overmixing for a Smooth Texture

Matcha powder can sometimes clump, leading to streaks or uneven color in the batter. Sift the matcha powder carefully and stir gently until just combined to avoid overmixing, which can create a denser texture. Mixing gently also preserves the cake’s light, creamy consistency.

Recipe Variations

Matcha-Honey Basque Cheesecake

Add 1-2 tablespoons of honey to the batter for a subtle sweetness that complements the earthy matcha flavor. Honey adds a natural sweetness with floral undertones, enhancing both the richness and depth of flavor in the cheesecake.

Yuzu Matcha Basque Cheesecake

Add a teaspoon of yuzu zest or juice to the batter for a unique citrusy twist. Yuzu’s refreshing and slightly floral flavor pairs well with matcha, brightening the cheesecake and adding a subtle tartness.

Black Sesame Matcha Basque Cheesecake

For a bolder Asian-inspired flavor, add a swirl of black sesame paste on top of the batter before baking. The nutty, slightly smoky taste of black sesame enhances the umami notes in matcha, creating a visually striking and flavorful cheesecake.

Serving Suggestions

Matcha Whipped Cream Topping

Top each slice with a dollop of matcha-infused whipped cream to add an airy, extra layer of matcha flavor. Whip heavy cream with a touch of matcha powder and a little powdered sugar for a light and sweet complement to the rich cheesecake.

Dust with Edible Gold Flakes for a Festive Touch

For a touch of elegance, add a few edible gold flakes on top of each slice. Gold contrasts beautifully with the deep green of matcha, adding a festive element perfect for holidays or celebrations.

Garnish with Fresh Mint Leaves and Sliced Citrus

Add a few mint leaves and thin slices of citrus fruit, like lime or yuzu, on the side of each plate. The mint adds freshness while the citrus gives a refreshing counterbalance to the cheesecake’s richness.

Planning individual portions or a dessert table? These adorable Mini Basque Cheesecakes bake beautifully and look effortlessly elegant.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Overbaking Until It Looks “Done”

This cake finishes cooking after it leaves the oven.
If it looks fully set inside, it’s already gone too far.

Using Cheap or Old Matcha

Low-quality matcha turns bitter fast.
Fresh, ceremonial-grade powder makes a noticeable difference.

Mixing with an Electric Mixer

It’s tempting, but air equals cracks.
Hand mixing keeps the surface smooth and dense.

Skipping the Fridge Rest

The texture sets as it chills.
Slice too early and you’ll lose that creamy centre.

Baking Without Watching the Colour

Every oven browns differently.
Check during the final minutes and adjust the heat.

Not Lining the Tin Properly

Basque cheesecake rises and falls.
High parchment sides stop spills and give that rustic look.

@catherine.desserts

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♬ Magnetic – ILLIT

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