Go Back
Print Recipe
5 from 2 votes

Matcha Basque Burnt Cheesecake

Smooth and creamy cheesecake with its trademark caramelized exterior, paired with the umami sweetness from Japanese matcha powder takes the classic burnt cheesecake up a notch!
Course: Dessert
Cuisine: American, Japanese
Keyword: Basque Burnt Cheesecake, Burnt Cheesecake, Cheesecake, Matcha, Matcha Burnt Cheesecake, Matcha Cheesecake
Servings: 6 inch round cake

Ingredients

  • 430 g cream cheese room temp & cubed
  • 120 g castor sugar
  • 3 medium sized eggs room temp
  • 1 tsp vanilla extract optional
  • 270 g heavy cream 35% fat content
  • 20 g superfine cake flour sifted
  • 15-20 g matcha powder sifted

Instructions

  • To start, preheat oven at 230°C for at least 30 minutes. Use this time to also bring your eggs and cream cheese to room temp. Line a 6” round cake tin with two layers of parchment paper ensuring it sits at least 1.5-2inches above the rim.

Prepare Batter (Stand Mixer Method)

  • Beat cream cheese and sugar on medium speed until smooth – for about 2 minutes. Scrape the sides of mixing bowl.
  • Beat in the eggs, one at a time, and beat on medium speed until fully incorporated before adding the next one.
  • Add the vanilla and beat until just incorporated.
  • In a separate bowl, whisk the sifted cake flour and sifted matcha powder together. Mix with 70g of the cream until smooth. Add in another 100g of cream and mix to combine. Add in the remaining 100g and mix until smooth. This will ensure a smooth mixture.
  • Pour the matcha cream mixture into the cheese mixture whilst the mixer is beating on low until combined. Increase speed to medium and mix for 15 seconds until combined.

Prepare Batter (Thermomix Method)

  • Beat eggs for 20 secs/Speed 4.
  • Add cream cheese then beat 1 min/Speed 5.
  • Scrape sides, add 120g sugar and beat 30 secs/Speed 5.
  • Remove MC, add vanilla extract & cream through the hole, insert MC back and beat 30 secs/Speed 5.
  • Scrape then add sifted cake flour and matcha powder in, beat 1 min/Speed 5 until smooth. Scrape sides, and beat a further 20 secs/Speed 5.

To Bake

  • Pour cake batter into prepared baking tin. Tap the tin on the counter top to deflate air bubbles.
  • Bake at 230°C for 30-35 minutes. When done, remove cake from oven. The surface of your cake should have a dark burnt top. You may do the jiggle test to ensure that the cake is wobbly only in the centre but not too much around the edge.
  • Ensure to let cake cool down in the tin, on a wire rack for better circulation for about 2 hours. Remove cake from tin and let it cool down completely on wire rack before serving.
  • If you prefer gooey texture, you may enjoy your cake at room temperature. I personally like my cheesecake slightly firm, so I would refrigerate for a couple of hours before indulging.

Notes

Recipe modified from Dual Flavoured Basque Burnt Cheesecake post shared previously.