Matcha Basque Burnt Cheesecake

Look out for the matcha desserts of all desserts! This 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!

Our original basque burnt cheesecake is one of our most popular recipes! This matcha basque cheesecake is just as good!

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!

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

What is a Basque Burnt Matcha 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. Matcha is added for that green tea flavor giving you a green tea cheesecake flavor that’s rich, earthy, and sweet.

This recipe gives you the option of making this matcha cheesecake sugar-free, gluten-free, low carb and keto friendly to fit your dietary needs.

What does Matcha cheesecake taste like?

A matcha cheesecake has the sweet creaminess of a regular cheesecake with an earthy green tea flavor. This basque burnt cheesecake also has a slightly burnt bitterness that adds depth to the cheesecake flavor.

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

What ingredients is matcha cheesecake made with?

  • Cream Cheese – use full-fat cream cheese that’s been softened. Place in microwave for 10-15 seconds to quicken the process.
  • Sweetener – monkfruit erythritol blend, sugar or sweetener of choice.
  • 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 – gives the cheesecake so much flavor and brings out the matcha flavor.
  • Almond Flour – a low carb and keto friendly flour alternative. Can be purchased at most supermarkets. You can also sub this out with regular flour if preferred.
  • Matcha Powder – culinary or ceremonial grade powder. Ceremonial is much more costly but will give you a vibrant green color.
  • Salt – balances out the sweetness.
  • Cake Pan – 6 x 3 cake pan or springform cake pan.

6x3 baking pan used to bake basque burnt cheesecake.

How do you make basque matcha cheesecake?

Mix ingredients on medium speed and pour batter into a lined round pan. Bake matcha cheesecake for 35-45 minutes until the top is dark brown and the center is slightly jiggly.

There is no need for a water bath when making basque burnt cheesecakes.

Serve cheesecake warm or cold. The choice is yours.

What is the nutrition information for this matcha cheesecake recipe?

  • 346 Calories
  • 4g Carbohydrates
  • 1g Fiber
  • 8g Protein
  • 34g Fat
  • 165mg Cholesterol
  • 217mg Sodium
  • 124mg Potassium
  • 92mg Calcium
  • 1mg Iron
  • 1382ui Vitamin A
  • 1mg Vitamin C

Baked matcha basque burnt cheesecake showing cross sectional cut.

Looking for other Cheesecake recipes?

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 sweetener.  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!

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More Recipes

A slice of matcha basque burnt cheesecake served on a white plate.

Matcha Basque Burnt Cheesecake

This 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!
4.45 from 18 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: green tea cheesecake, matcha basque cheesecake, matcha cheesecake, matcha Japanese 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 Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 3 Eggs room temp
  • 1 Cup Heavy Cream
  • 1/2 tsp Vanilla Extract
  • 1/4 Cup Almond Flour
  • 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 sweetener. 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
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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