Matcha Keto Basque Burnt Cheesecake

Look out for the matcha desserts of all desserts!  This keto matcha basque burnt cheesecake is for all the matcha lovers out there!  It’s an ultra creamy matcha cheesecake baked with a jiggly center and a burnt caramelized crust!

A slice of matcha keto basque brunt cheesecake served on a white plate

I recently made a keto basque burnt cheesecake that was raved about by our visitors.

So being a matcha lover myself, I of course had to make a matcha version of this famous cheesecake and now I’m not sure which one I like better!  They’re both so absolutely delicious!

What I love about basque burnt cheesecake is that it breaks all the rules!

Typically cheesecake is supposed to look perfect, without cracks, browning or imperfections.

However, this cheesecake is the complete opposite.  It’s celebrated for all those imperfections while being delicious and so easy to bake!

I love the extra flavor matcha brings to this cheesecake and I hope you all do too!

And if you’re a cheesecake lover, check out these other cheesecake recipes too!

Japanese Fluffy Cheesecake

Basque Burnt Cheesecake

Keto Mini Tofu Cheesecake

Other Cheesecake Recipes

Baked matcha keto basque burnt cheesecake inside parchment paper

What’s matcha basque burnt cheesecake?

Matcha basque burnt cheesecake is a creamy, crustless cheesecake that is baked quickly and at a high temperature to achieve a burnt rustic look.

Any tips when making burnt basque cheesecake?

It’s important to remember not all ovens are created equal, so the cooking times listed are just a guide and it’s best to use your judgment when checking doneness.

The top should be dark brown and the center slightly jiggly.  I would start checking about 40-45 minutes into baking and every 5 minutes after.

When the cheesecake cools, the top will sink down to give you that signature rustic look.

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

What’s matcha and why add it into a basque cheesecake?

Matcha gives the basque cheesecake a wonderful earthy flavor that matcha and non-matcha lovers alike can appreciate.  In addition, matcha offers great health benefits like being high in antioxidants and catechin that possess anti-cancer properties.

6x3 baking pan used to bake basque burnt cheesecake

What kind of baking/cake pan should I use to make a burnt basque cheesecake?

I highly recommend using a 6 inch round pan with 3 inch lip.  If you use a different size pan, cooking times may vary.

For this recipe, the special ingredients you would need are Almond Flour, Monkfruit and Matcha Powder, which you can pick up on Amazon or at a local supermarket.

We also recently partnered up with Wholesome Yum and their awesome line up of keto & low carb Besti brand products!  So if you’re interested in giving them a try, make sure to use the code lowcarbingasian for 10% percent off your entire order!  The code also has unlimited use, so make sure you remember it for future orders!

Now, let’s get baking some Matcha Basque Burnt Cheesecake!

  • Prepping Time 10M
  • Baking Time 35-45M
  • Cooling Time 1H
  • Total Time 1H45M
  • Net Carb/Slice ~3g
  • Servings 8

Ingredients

Directions

1) Gather all the ingredients.

2) Preheat oven to 400F.

3) In a large mixing bowl, add softened cream cheese with Monkfruit or sweetener of choice.  Use a stand or hand mixer and mix until smooth, about 30 seconds.

4) 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.

5) Add in heavy cream, Vanilla Extract and mix until smooth.  About 30 seconds.

6) Lastly, sift in Almond Flour, Matcha Powder, salt and mix until smooth, about 30 seconds.

7) Line a 6 inch cake pan with parchment paper as shown below.  Pour cheesecake mixture.

8) Bake in the center of the oven for 35-45 minutes or until top is dark brown and center is jiggly.

9) 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.

Hope you enjoy your wholesome Matcha Basque Burnt Cheesecake!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of keto inspired recipes!

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

 

Baked matcha keto basque burnt cheesecake showing cross sectional cut

 

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

 

Slice of matcha keto basque burnt cheesecake served on a white plate

Matcha Keto Basque Burnt Cheesecake

Look out for the matcha desserts of all desserts! This keto matcha basque burnt cheesecake is for all the matcha lovers out there! It's an ultra creamy matcha cheesecake baked with a jiggly center and a burnt caramelized crust!
4.34 from 6 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: easy cheesecake recipe, Japanese Matcha Desserts, keto basque burnt 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

Ingredients

  • 16 oz Cream Cheese softened, place in microwave for 10-15 seconds to quicken the process
  • 1/2 Cup Monkfruit
  • 3 Eggs room temp
  • 1 Cup Heavy Cream
  • 1/2 tsp Vanilla Extract
  • 1/4 Cup Besti Almond Flour code lowcarbingasian for 10% off or Almond Flour of Choice
  • 1/4 tsp Salt
  • 1 tbsp Matcha Powder

Instructions

  • Gather all the ingredients.
  • Preheat oven to 400F.
  • In a large mixing bowl, add softened cream cheese with Monkfruit or sweetener of choice. Use a stand or hand mixer and mix until smooth, about 30 seconds.
  • 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.
  • Add in heavy cream, Vanilla Extract and mix until smooth. About 30 seconds.
  • Lastly, sift in Almond Flour, Matcha Powder, salt and mix until smooth, about 30 seconds.
  • Line a 6 inch cake pan with parchment paper as shown below. Pour cheesecake mixture.
  • Bake in the center of the oven for 35-45 minutes or until top is dark brown and center is jiggly.
  • 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.

Video

Nutrition

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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