Unbelievably Delicious Matcha Basque Cheesecake Recipe

Okay, friends, let’s talk about something seriously dreamy: Matcha Basque Cheesecake! If you’ve never had Basque cheesecake, get ready for a treat. It’s got this crazy-delicious “burnt” top and a super creamy, almost custardy inside. Now, imagine that, but swirled with the subtly earthy flavor of matcha. I know, right? Amazing!

This Matcha Basque Cheesecake recipe is seriously simple – don’t let the fancy name fool you! It’s way easier than a regular cheesecake, and the flavor? Out of this world. Trust me, you’ll be obsessed. I’ve been baking for years, and this one’s a definite showstopper that even *I* can whip up without a fuss!

Why You’ll Love This Matcha Basque Cheesecake

Quick and Easy Dessert

Seriously, this isn’t one of those cheesecakes you have to babysit all day! It comes together so fast, and most of the time is just letting the oven do its thing. Perfect for when you want something impressive but don’t have hours to spend.

Unique Matcha Flavor

The earthy, slightly bitter matcha is just *chef’s kiss* with the rich creaminess of the cheesecake. It’s not too sweet, not too grassy – just perfectly balanced and interesting. My favorite part is how the matcha kind of sneaks up on you!

Impressive Burnt Top

Okay, so “burnt” might not sound appealing, but trust me on this! That dark, caramelized top isn’t just for looks; it adds this amazing depth of flavor and a slight bitterness that contrasts beautifully with the creamy center. It’s what makes Basque cheesecake, well, Basque cheesecake!

Creamy and Smooth Texture

Forget dry, crumbly cheesecakes! This Matcha Basque Cheesecake is all about that ultra-creamy, melt-in-your-mouth texture. It’s almost like a custard – so smooth and decadent, you won’t be able to stop at one slice! Oops, did I say that out loud?

Ingredients for Matcha Basque Cheesecake

Cream Cheese

You’ll want 500g of full-fat cream cheese here, and it’s gotta be softened! I usually leave mine out for a couple of hours. Seriously, don’t try to cheat and use it straight from the fridge – it won’t mix right!

Granulated Sugar

Just 150g of regular granulated sugar. Nothing fancy needed here!

Large Eggs

Grab 3 large eggs. I always use large in my baking unless I specifically say otherwise. It just keeps things consistent, you know?

Heavy Cream

You’ll need 200ml of heavy cream, about 35% fat. This is what gives the cheesecake its amazing creamy texture, so don’t skimp!

Matcha Powder

Okay, this is important: 15g of culinary-grade matcha powder. Don’t use the super cheap stuff; it’ll taste bitter. Trust me, splurge on the good stuff – you’ll taste the difference!

Vanilla Extract

A teaspoon of pure vanilla extract. I always say, if you’re gonna bake, use the real deal. Imitation vanilla is just…sad.

How to Prepare Matcha Basque Cheesecake: Step-by-Step Instructions

Preparing the Oven and Pan

First things first, crank that oven up to 400°F (that’s 200°C for my friends across the pond!). Now, grab a 6-inch springform pan. This is important: we gotta line it with parchment paper. And not just any lining – make sure the paper sticks up way above the rim. Like, a few inches. This will help the cheesecake bake evenly and give it that cool, rustic look.

Mixing the Batter

In a big bowl, dump in that softened cream cheese and sugar. Beat it until it’s super smooth. No lumps allowed! Then, add your eggs, one at a time, mixing well after each. Now, pour in the heavy cream, matcha powder, and vanilla extract. Mix it all until it’s just combined. Don’t overmix! Seriously, that’s the key to a creamy cheesecake, not a tough one.

Baking the Matcha Basque Cheesecake

Carefully pour that beautiful green batter into your prepared pan. Pop it into the oven and bake for 50-60 minutes. Keep a close eye on it – you want the top to be deeply golden brown, almost burnt-looking, but the center should still be a little jiggly. That’s how you know it’s perfect!

Cooling and Refrigerating

Now comes the hard part: patience! Let the cheesecake cool completely in the pan. I know, it smells amazing, but trust me on this. Then, cover it and stick it in the fridge for at least 4 hours. Overnight is even better!

Serving Your Matcha Basque Cheesecake

Okay, the waiting is finally over! Gently remove the cheesecake from the pan. It should come out pretty easily thanks to that parchment paper. Slice it up and serve it chilled. And get ready for some serious compliments – you deserve ’em!

Tips for the Perfect Matcha Basque Cheesecake

Don’t Overmix the Batter

Seriously, I can’t stress this enough! Overmixing is cheesecake enemy number one. It incorporates too much air and develops gluten, which leads to a tough, dry cheesecake. Mix until *just* combined, even if you see a few streaks. It’s okay!

Embrace the Burnt Top

I know, “burnt” sounds scary, but trust me – it’s what makes this cheesecake special! That dark, caramelized top adds a depth of flavor that’s just incredible. Don’t be afraid if it looks a little dark; it’s supposed to!

Adjust Baking Time as Needed

Ovens are weird, right? Some run hot, some run cold. So, keep an eye on your cheesecake while it’s baking. If it’s browning too quickly, lower the oven temperature a bit. If it’s not browning enough, give it a few extra minutes. The center should still be jiggly when it’s done!

Use High-Quality Matcha

This is super important! Cheap matcha will taste bitter and kinda muddy. Splurge on the good stuff; it’ll make a HUGE difference in the flavor and color of your Matcha Basque Cheesecake! You want that vibrant green hue and a smooth, slightly sweet taste.

Ingredient Notes and Substitutions for Matcha Basque Cheesecake

Cream Cheese Substitutions

Okay, so full-fat cream cheese is really the key here for that decadent texture. But, if you’re in a pinch, you *could* try Neufchatel cheese. It’s a bit lighter, so your cheesecake won’t be quite as rich, but it’ll still work! Just make sure it’s softened, just like the cream cheese.

Matcha Powder Variations

Listen, matcha isn’t just matcha! There’s culinary-grade, which I recommend for baking (it’s what I used!), and then there’s ceremonial-grade, which is more for tea. The ceremonial stuff is pricier and has a more delicate flavor, so it’s a bit wasted in this recipe. Culinary-grade gives you that good matcha punch!

Sugar Alternatives

I haven’t tried this myself, but I bet you could swap the granulated sugar for another sweetener. Maybe coconut sugar for a slightly caramel-y vibe? Or even a sugar substitute if you’re watching your sugar intake. Just keep in mind it might affect the texture a bit, so experiment at your own risk!

Frequently Asked Questions About Matcha Basque Cheesecake

Why is my Matcha Basque Cheesecake cracked?

Don’t panic! Cracks happen, especially with Basque cheesecake. It’s usually from the cake cooling too quickly or temperature fluctuations. It doesn’t affect the taste, though! Just embrace the rustic look, or you can always cover it with a dusting of powdered sugar.

Can I use a different size pan for the Matcha Basque Cheesecake?

You *can*, but it’ll change the baking time and the overall look. A bigger pan means a thinner cheesecake and a shorter baking time. A smaller pan? Thicker cake, longer bake. I really recommend sticking to a 6-inch pan for the best results, but hey, experiment if you’re feeling adventurous!

How do I store Matcha Basque Cheesecake?

Easy peasy! Just cover it tightly with plastic wrap or stick it in an airtight container and pop it in the fridge. It’ll keep for about 3-4 days. Honestly, though, it’s so good, it probably won’t last that long!

Can I freeze Matcha Basque Cheesecake?

Yep! Wrap it really well in plastic wrap, then foil, and it’ll keep in the freezer for up to a month. When you’re ready to eat it, thaw it in the fridge overnight. The texture might be *slightly* different after freezing, but it’ll still be delicious!

Serving Suggestions for Your Matcha Basque Cheesecake

Complementary Flavors

Okay, so this cheesecake is amazing on its own, but if you wanna get fancy, try pairing it with some fresh berries! Raspberries or strawberries are especially good. A little drizzle of white chocolate sauce? Oh. My. Goodness. Or even a scoop of vanilla ice cream!

Drink Pairings

Honestly, a cup of hot green tea is the *perfect* pairing. It really brings out the matcha flavor in the cheesecake. Or, if you’re feeling something a little stronger, a chilled glass of sake would be amazing! Even just a simple glass of milk is delish!

Storage and Reheating Instructions for Matcha Basque Cheesecake

Storing Leftovers

Got some Matcha Basque Cheesecake left? Lucky you! Just wrap it up tight in plastic wrap or pop it in an airtight container. Stash it in the fridge, and it’ll be good for about 3 days – if it lasts that long!

Reheating Instructions

Okay, so, reheating cheesecake can be tricky. I honestly prefer it cold straight from the fridge! But if you *must* warm it up, do it gently. A few seconds in the microwave is all you need – don’t overdo it, or it’ll get all weird and rubbery!

Nutritional Information Disclaimer for Matcha Basque Cheesecake

Okay, friends, just a quick note: the nutritional info I gave you? It’s just an estimate. It’ll totally change depending on the brands you use and how big you slice that gorgeous Matcha Basque Cheesecake! So, don’t take it as gospel, okay?

Enjoyed This Matcha Basque Cheesecake Recipe?

Awesome! If you loved this Matcha Basque Cheesecake as much as I do, leave a comment below! And hey, don’t forget to rate the recipe and share it with your friends – they deserve this deliciousness, too!

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