Matcha Basque Burnt Cheesecake

Prepare yourself for the ultimate matcha experience with my Matcha Basque Burnt Cheesecake recipe! This creamy cheesecake combines the rich, earthy flavors of matcha with the decadence of a Basque burnt crust, resulting in a dessert that’s both impressive and delicious. With just a handful of simple ingredients and a hassle-free baking style, this cheesecake is a must-try for any matcha lover!

A slice of matcha basque burnt cheesecake served on a white plate being cut with a golden fork.

Why I Love This Recipe

If you’re like me, always on the lookout for simple yet impressive desserts, you’ll love my Matcha Basque Burnt Cheesecake recipe! Unlike traditional cheesecakes like my Fluffy Japanese Cheesecake that require a water bath and meticulous attention to detail, this recipe is a breeze to make! We take the same proven cheesecake batter used in my Basque Burnt Cheesecake and infuse it with vibrant matcha powder, giving it a delightful Japanese-inspired twist!

Making sure I crafted this cheesecake with a creamy texture and delightful earthy matcha flavor, it’s perfect for anyone craving a taste of Japanese-inspired sweetness! This fail-proof recipe is sure to become a new favorite in your repertoire. Get ready to elevate your dessert game and impress your taste buds with this delicious treat!



  • Cream Cheese – use full-fat cream cheese that’s been softened. Place in microwave for 10-15 seconds to quicken the process.
  • Sweetener – use your preferred sweetener.
  • Eggs – needs to be room temp. Place in a bowl with warm water to speed up.
  • Heavy Cream – whipping cream will also work.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
  • Flour  all purpose flour for baking. Use Almond Flour for a low carb recipe.
  • Matcha Powder – green tea leaves that have been ground into a powder. Culinary grade Matcha Powder will work for this recipe but you can also use ceremonial grade premium matcha if preferred. 
  • Salt – sea salt preferred.

🧀 Cream Cheese Pro Tip

For a quick way to bring cream cheese to Room Temperature, simply Microwave it for 5-10 seconds.

🍵 Matcha Ingredient Note

For this recipe, we recommend using Culinary Grade Matcha. It offers great taste at a more affordable price than ceremonial matcha.

6x3 baking pan used to bake basque burnt cheesecake.

Essential Kitchen Equipment


☑ Before Getting Started

Before you begin, make sure your Cream Cheese and Eggs are at Room Temperature. This step is vital for a smoother and lump-free batter in your Matcha Cheesecake.

Step 1 Combine softened cream cheese, sweetener, eggs, heavy cream, and vanilla extract in a mixing bowl. Use a hand mixer on medium speed until smooth.

Matcha cheese mix in a bowl.

Step 2 Add in the flour, matcha powder, and salt, then mix until smooth. Transfer the cheesecake mixture to a springform pan.

Matcha cheese mix in springfoam pan.

🕳️ Sifting Pro Tip

For a smoother cheesecake texture, Sift in your Dry Ingredients. This simple step ensures a lump-free and perfectly blended batter.

Step 3 Bake the matcha cheesecake in the oven for 35-45 minutes until the top is dark brown and the center is slightly jiggly.

Matcha cheesecake in the oven.

🍰 Serving Pro Tip

Allow the cheesecake to Cool Completely Before Slicing to achieve clean, neat cuts. Additionally, placing it in the fridge after baking can enhance its texture, resulting in a creamy custard-like consistency.

Pairing Recommendations

This Matcha Basque Burnt Cheesecake pairs nicely with other light matcha treats like Matcha Chocolate Macadamia Nuts. It’s also delightful with an Iced Matcha Latte or a Hot Matcha Latte for a cozy dessert experience.

Ceremonial matcha powder served in a wooden measuring spoon next to a matcha whisk.

Frequently Asked Questions

How can I tell if the cheesecake is done baking?

Simply insert a chopstick into the cheesecake. If it comes out clean, without any batter sticking to it, then the cheesecake is fully baked and ready to be taken out of the oven.

How can I ensure my Matcha Basque Burnt Cheesecake turns out creamy and smooth?

Make sure all the ingredients are well blended. Additionally, avoid overmixing the batter, as this can result in a dense texture rather than a creamy one.

How long does it take for the cheesecake to cool before slicing?

Allow the cheesecake to cool for around 15-20 minutes before slicing. This resting period allows the cheesecake to set slightly.


Baked matcha basque burnt cheesecake showing cross sectional cut.

Storage Tips

To store leftovers, place it in an airtight container and keep it in the fridge. It will maintain its quality for a duration of 5-7 days.

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Watch How To Make It

Matcha Basque Burnt Cheesecake

Matcha Basque Cheesecake: Indulge in the delightful fusion of Japanese flavors with my easy-to-make Matcha Basque Cheesecake recipe. Perfect for matcha lovers, this creamy and rustic dessert is a must-try!
4.35 from 23 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: green tea cheesecake, matcha basque cheesecake, matcha cheesecake
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 slices
Print Recipe
Calories: 346kcal



  • Gather all the ingredients.
    Ingredients for matcha basque burnt cheesecake.
  • Preheat oven to 400F.
    Oven being preheated.
  • In a large mixing bowl, add softened cream cheese with sweetener. Use a stand or hand mixer and mix until smooth, about 30 seconds.
    Oven being preheated.
  • Add in only one egg and then mix until smooth. Add in the 2nd egg and mix until smooth. Repeat until all the eggs are used.
    Cream cheese mixed with egg.
  • Add in heavy cream, Vanilla Extract and mix until smooth. About 30 seconds.
    Cheesecake mix in a bowl.
  • Lastly, sift in flour, Matcha Powder, salt and mix until smooth, about 30 seconds.
    Matcha cheese mix in a bowl.
  • Line a 6 inch cake pan with parchment paper as shown below. Pour cheesecake mixture.
    Matcha cheese mix in springfoam pan.
  • Bake in the center of the oven for 35-45 minutes or until top is dark brown and center is jiggly.
    Matcha cheesecake in the oven.
  • Once removed from oven, you can let cheesecake cool to room temperature (~1 hour) for a jiggly texture or refrigerate it for a firmer custard like texture.
    Matcha cheesecake in the oven.


Calories: 346kcal | Carbohydrates: 4g | Protein: 8g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 217mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1382IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
*Values Based Per Serving
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