Creamy and silky smooth matcha flavoured basque cheesecake with a charred top for an Asian twist on the classic San Sebastion burnt basque cheesecake
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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.
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.
Frequently Asked Questions
How long does this last?
This cake should last up to 3 days when stored in an airtight container in the fridge.
Can I freeze this cake?
Yes! This is one of the best kind of cakes to freeze. Cut the cake into individual pieces, wrap each in cling wrap and freeze. When you want to eat some, simply remove them from the freezer, place them in the fridge and thaw.
Can I change the flavouring?
Yes definitely! If you aren't a fan of matcha feel free to remove it all together, or add other flavourings like earl grey, hojicha, cocoa powder or even freeze-dried fruit powders.
Why isn't my cheesecake getting a burnt top?
Different ovens distribute heat differently. They could run cooler or hotter, or not distribute hot air evenly throughout. If your cake isn't burning on top your oven probably runs cooler or, the hot air is not reaching the position your cake is in.
To troubleshoot this see the subheading 'Adjust the heat level at the end' in section 'How to achieve the perfect burnt top' above.
Why is my cheesecake dry and crumbly?
If your cheesecake is crumbly it means that it has been overbaked! Make sure you keep an eye on the bake time of your cake as it is essential for achieving the perfect texture. This cake is all about timing!
If you still find that it is dry, then your oven most likely runs hotter than others. you can check this with an oven thermometer. In this case, I would recommend turning your oven down.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
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
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 x 6-inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Spanish
Ingredients
- 16 oz (450 g) Cream cheese, room temperature
- ¾ cup (150 g) White sugar
- 2 tbsp Matcha powder
- 1 tbsp (7 g) Cornstarch
- 1 tsp Vanilla extract
- 3 Large eggs, room temperature
- ¾ cup (180 ml) Thickened/Heavy cream
Instructions
- Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper
- Place the cream cheese in a large bowl and beat until smooth
- Add the sugar and mix until well combined
- Add the matcha powder, cornstarch and vanilla extract and beat until smooth and lump-free
- Whisk in the eggs, then add the cream and whisk until smooth
- Pour into the lined cake tin and bake for 25 mins
- Open the oven door and wedge in a spoon, let the cake sit for 10 mins
- Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
- Unmould, slice and enjoy!
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Zh
Hi Cat,
Tried this but I think I made a mistake, like after the 10mins sitting in the oven with a gap, I put it straight into the fridge. Then there was quite some condensation, not sure if it's safe to eat. I should have taken it out of the tin, let it cool to RTP and then put in the fridge right?
Catherine Zhang
Definitely safe to eat!! I usually cool it in the tin too as it's too soft to take out straight away.
Jennifer Liu
You did not mention to turn off oven after 25 min baking
Blend vs whisk are different? Should I use different attachments?
After reading above comment of condensation, I am going to let cheese cake sit on the counter top for 1 hour before placing in the refrigerator. Do you think this will change the texture?
Catherine Zhang
Hi Jennifer,
I typically beat the batter with a rubber spatula or wooden spoon and whisk with a whisk. If you let the cake sit on the counter before placing it in the fridge it will have a slightly firmer texture as the center won't be as soft.
Aleesha
I've made your cheesecakes twice now! I'm addicted! Personally I like a bit more matcha so I would use more next time 🙂 but I wanted to ask, for an 8 inch tin do you think doubling the recipe would be best?
Catherine Zhang
For an 8 inch I'd times the recipe by 1.3x (so you would use 4 eggs in total) 🙂
Jane
What about a 9 and 10 inch springform tin?
Rose
Hi Catherine, will the bake time have to be increased for an 8 inch cake?
Catherine Zhang
If you are increasing the recipe to 1.5x or 2x the original amount then yes, increase the bake time for another 10 minutes or so, or until it is set on the edges and jiggles in the center
Jenny
This was amazing! Followed the recipe exactly and the cake was so creamy and tasty everyone loved it!