Matcha Basque Cheesecake

Matcha green tea burnt Basque cheesecake

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4.5 from 2 reviews

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


  • 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


  1. Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper
  2. Place the cream cheese in a large bowl and beat until smooth
  3. Add the sugar and mix until well combined
  4. Add the matcha powder, cornstarch and vanilla extract and beat until smooth and lump-free
  5. Whisk in the eggs, then add the cream and whisk until smooth
  6. Pour into the lined cake tin and bake for 25 mins
  7. Open the oven door and wedge in a spoon, let the cake sit for 10 mins
  8. Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
  9. Unmould, slice and enjoy!
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