Hey there, dessert lovers! Are you ready to try a cheesecake that’s a little bit different, a little bit special, and a whole lot delicious? I’m talking about Matcha Basque Cheesecake! This isn’t your average cheesecake; it’s got a wonderfully creamy texture, a beautifully caramelized top, and a unique earthy flavor from matcha green tea powder. Trust me, once you try this Matcha Basque Cheesecake, you’ll be making it again and again.
Why You Will Love This Recipe
This Matcha Basque Cheesecake is seriously special for a few reasons. First off, it’s incredibly easy to make – no complicated water baths or fussy steps here! The beauty of a Basque cheesecake is in its rustic, slightly burnt top and its unbelievably creamy, almost custard-like center. The addition of matcha takes it to another level. The subtle bitterness of the matcha powder balances the richness of the cheesecake perfectly, giving it a sophisticated and unique flavor profile. Plus, the vibrant green color from the matcha makes it look absolutely stunning. It’s a dessert that’s both impressive and surprisingly simple, perfect for wowing your friends and family or just treating yourself to something extra special. If you love cheesecake and you’re curious about matcha, this recipe is a must-try.
Ingredients
Here’s what you’ll need to bake this amazing Matcha Basque Cheesecake. Make sure you have everything measured out before you start!
- 2 lbs (900g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 5 large eggs
- 1 ½ cups (360ml) heavy cream
- 3 tablespoons matcha powder, sifted
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Step-by-Step Instructions
Let’s bake this Matcha Basque Cheesecake together, step by step. Don’t worry, it’s easier than you think!
Step 1: Get Ready to Bake
Preheat your oven to 400°F (200°C). This high temperature is key to getting that signature burnt top. Line an 8-inch springform pan with parchment paper. Make sure the parchment paper sticks up a few inches above the rim of the pan – this will help contain the cheesecake as it rises and give it that lovely rustic look. Crumple the parchment paper before you place it in the pan; this helps it fit into the corners better and creates a more natural, crinkled look on the finished cheesecake.
Step 2: Mix the Cream Cheese and Sugar
In a large mixing bowl, put in your softened cream cheese and granulated sugar. Beat them together with an electric mixer on medium speed until they are completely smooth and creamy. This might take a few minutes, so be patient and keep mixing until there are no lumps of cream cheese left. Scrape down the sides of the bowl with a spatula a couple of times to make sure everything is evenly combined.
Step 3: Add the Eggs
Crack the eggs into a separate bowl one at a time. Add each egg to the cream cheese mixture and mix until just combined. It’s important not to overmix at this stage. Mix until each egg is just incorporated before adding the next. Overmixing can add too much air and might make the cheesecake crack later.
Step 4: Stir in Cream and Vanilla
Pour in the heavy cream and vanilla extract. Mix on low speed until everything is just combined and the batter is smooth. Again, don’t overmix. We want a nice, smooth batter, but we don’t want to whip too much air into it.
Step 5: Mix in Matcha and Flour
In a small bowl, sift together the matcha powder, all-purpose flour, and salt. Sifting is important for the matcha to prevent any clumps and ensure it mixes in smoothly. Gently add the sifted dry ingredients to the wet batter. Mix on low speed until just combined and you have a beautiful green batter. Make sure there are no streaks of matcha powder left.
Step 6: Pour into the Pan
Pour the matcha cheesecake batter into your prepared springform pan. Give the pan a gentle tap on the counter a few times to release any air bubbles that might be trapped in the batter. This will help ensure a smooth surface on your cheesecake.
Step 7: Bake it Up
Place the springform pan in the preheated oven. Bake for 50-60 minutes, or until the top is deeply golden brown, almost burnt-looking in spots, and the center is still a little jiggly. Don’t worry if the top looks very dark – that’s exactly what we want for a Basque cheesecake! The jiggle in the center is important because the cheesecake will continue to set as it cools.
Step 8: Cool and Chill
Take the Matcha Basque Cheesecake out of the oven and let it cool completely at room temperature in the pan. Once it’s cooled to room temperature, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the cheesecake to fully set and develop its creamy texture.
Serving Suggestions
This Matcha Basque Cheesecake is delicious all on its own, but here are a few ideas to make it even more special when you’re ready to serve it.
For a simple and classic pairing, serve slices of this creamy matcha cheesecake with fresh berries like raspberries or strawberries. The tartness of the berries cuts through the richness of the cheesecake beautifully. A dollop of lightly sweetened whipped cream on the side is also a lovely touch.
To enhance the matcha flavor, you can lightly dust the top of the cheesecake with a little extra matcha powder just before serving. This adds a pop of color and a more intense matcha aroma.
This Matcha Basque Cheesecake is perfect for so many occasions. It’s impressive enough for a dinner party dessert, special enough for birthdays or holidays, and easy enough to make just because you want a delicious treat on a weekend.
Storage and Reheating
To store your leftover Matcha Basque Cheesecake, simply cover it tightly with plastic wrap or place it in an airtight container and keep it in the refrigerator. It will stay fresh and delicious for up to 3-4 days.
Basque cheesecake is best served chilled, straight from the fridge. Reheating isn’t really necessary or recommended, as it might change the texture. If you do want to warm it slightly, you can let a slice sit at room temperature for about 15-20 minutes before serving. Avoid microwaving or oven-reheating, as this can make the cheesecake lose its creamy texture.
Key Details
Prep time: 15 minutes
Cook time: 50-60 minutes
Total time: 1 hour 5 minutes to 1 hour 15 minutes (plus chilling time)
Servings: 8-10 slices
Equipment:
- 8-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Sieve
- Spatula
Enjoy making and devouring this wonderful Matcha Basque Cheesecake! I hope you love it as much as I do. Happy baking!
Matcha Basque Cheesecake
Ingredients
- 900 g cream cheese softened
- 300 g granulated sugar
- 5 large eggs
- 360 ml heavy cream
- 3 tablespoons matcha powder sifted
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper. Crumple the parchment paper before you place it in the pan.
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing until just combined after each addition.
- Stir in heavy cream and vanilla extract until just combined.
- In a small bowl, sift together matcha powder, all-purpose flour, and salt. Gently add to the wet batter and mix until just combined.
- Pour batter into the prepared springform pan and tap gently to release air bubbles.
- Bake for 50-60 minutes, until the top is deeply golden brown and the center is slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.