Matcha Basque Cheesecake　

Introduction

Rich, creamy, and deeply flavored with matcha, this Matcha Basque Cheesecake (Green Tea Cheesecake) has a beautifully caramelized top and a soft, silky center. It comes together with just five simple ingredients—no complicated steps or unnecessary additives. The slight bitterness of matcha balances the rich cream cheese and gentle sweetness, making this an elegant but surprisingly easy Japanese-inspired dessert.

Ingredients

[12 cm / 4-inch pan]

• Cream cheese, room temperature: 200 g
• Heavy cream (35% fat): 100 ml
• Eggs, room temperature: 2
• Sugar: 60 g
• Matcha (greentea)powder: 10–12 g

Instruction

1. Preheat the oven to 210°C (410°F). Line a 12 cm (4-inch) cake pan with parchment paper.
2. Mix the sugar and matcha powder together in a bowl until evenly combined.
3. Whisk the softened cream cheese until smooth, then add the matcha-sugar mixture and mix until well combined.
4. Add the beaten eggs gradually and mix until smooth.
5. Stir in the heavy cream, then strain the batter for an extra-silky texture.
6. Pour the batter into the prepared pan and bake for 25–30 minutes, until the top is deeply caramelized while the center still jiggles.
7. Let cool, then refrigerate for at least 4 hours, preferably overnight, before serving.

Tips

• Don’t overbake—the center should still have a noticeable jiggle when you remove the cheesecake from the oven.
• Bring the cream cheese and eggs to room temperature before mixing to help create a smooth, lump-free batter.
• Straining the batter before baking gives the cheesecake an especially smooth and silky texture.
• Chill overnight for the best texture and a richer matcha flavor.