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

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!
Course Dessert
Cuisine Asian Fusion
Keyword easy cheesecake recipe, matcha desserts
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 slices
Calories 346kcal


  • 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


  • 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.



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