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!
I recently made a 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!
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.
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.
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.
Looking for more cheesecake recipes? Check this simple and delicious ones out!
- Japanese Fluffy Cheesecake
- Basque Burnt Cheesecake
- Mini Tofu Cheesecake
- Full Collection of Dessert Recipe
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
1) Gather all the ingredients.
2) Preheat oven to 400F.
3) In a large mixing bowl, add softened cream cheese with Monkfruit Erythritol Blend 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.
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 healthy Asian 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!
Matcha Basque Burnt Cheesecake
- 16 oz Cream Cheese softened, place in microwave for 10-15 seconds to quicken the process
- 1/2 Cup Monkfruit Erythritol Blend or sweetened 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
- Gather all the ingredients.
- Preheat oven to 400F.
- In a large mixing bowl, add softened cream cheese with Monkfruit Erythritol Blend 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.
*This page contains affiliate marketing links*