This matcha Basque cheesecake is the perfect dessert for matcha lovers with a rich, creamy interior balanced by subtle bitterness and sweet aftertaste.
Japan made me a matcha convert. Prior to our Japan trip, I never caught the matcha craze. I tried plenty of matcha drinks and desserts but they were just mediocre with the exception of the matcha craquelin from Joanne Chang’s Pastry Love baking book. It was the marvelous matcha latte at Arabica coffee shop in Kyoto and different grades of matcha ice cream at Sawawa that showed me the full potential of matcha. I left Kyoto with an appreciation for quality matcha and how their subtle sweetness plays well with desserts. Coming home with a collection of matcha powder, I knew a matcha Basque cheesecake was destined to be on the blog. After tinkering with different matcha ratios and feedback from my taste testers, I achieved the balance of subtle sweetness and pleasant bitterness that made this cheesecake a crowd pleaser.
Ingredient Notes
For the matcha, use a quality one, either culinary grade or ceremonial grade. After testing this recipes multiple times, I prefer ceremonial grade unless you find a quality culinary brand that you've baked with before. I like the matcha powder from both Ippodo and Fukujen. Feel free to use your favorite brand.
Essential tips for making Basque Cheesecake
- Using room temperature ingredients is essential. Room temp ingredients blend up smoothly so you don’t have a lumpy cheesecake.
- Avoid overbeating the cheesecake. Excessive beating introduces excessive air and results in cracks during baking.
- Always sift in the dry ingredients--cornstarch and matcha powder for a smooth texture
How Long to Bake Cheesecake
The matcha Basque cheesecake bakes at a higher temperature at 400°F compared to 350°F for traditional cheesecake, giving it a deep golden hue and caramelized flavor. Bake the cheesecake until deeply golden brown on top and still very jiggly in the center, about 60 minutes. If you want it more set, bake it for 70 minutes. Let the hojicha Basque cheesecake cool to room temperature for about 2 hours before refrigerating overnight to let it set.
What to Serve Cheesecake With
When ready to serve, bring the matcha Basque cheesecake to almost room temperature about 30 minutes to 1 hour before. When serving it too cold, the Basque cheesecake will lose the characteristic creamy and almost liquid interior. I served it with a dollop of whipped cream and fresh raspberries.
Make Ahead and Storage
The matcha Basque cheesecake can be made up to 2 days in advance. Once cooled, wrap it tightly with plastic and refrigerate for up to a week.
For more Basque cheesecake inspiration:
- Hojicha Basque cheesecake
- Yuzu Basque cheesecake
- Pumpkin Basque cheesecake
- Pandan Basque cheesecake
- Basque cheesecake with mulberry compote
Matcha Basque Cheesecake
Equipment
- 1 10-inch springform pan
Ingredients
- 2 pounds full fat cream cheese, room temperature
- 1 ½ cups sugar
- 6 large eggs, room temperature
- 2 cups heavy cream
- 1 cup creme fraiche, room temperature
- 1 teaspoon Diamond Crystal kosher salt
- 3 tablespoons matcha powder, ceremonial grade
- 2 tablespoons cornstarch
For Serving
- ½ cup heavy cream
- 2 tablespoons confectioner's sugar
- 1 pint fresh raspberries
Instructions
- Preheat oven to 400°F.
- Grease the springform pan, then line bottom and sides with 2 overlapping sheets of parchment, making sure parchment comes at least 1.5" above top of pan on all sides.
- Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until very smooth and well combined, about 3 minutes.
- Increase speed to medium and add eggs one at a time. Add heavy cream, creme fraiche, salt, and beat until combined, about 1 minute.
- Turn off mixer and sift matcha powder and cornstarch evenly over cream cheese mixture using a fine-mesh sieve and beat on low speed for about 1 minute.
- Use a fine mesh strainer and strain the batter directly into the prepared pan. Transfer the pan to the middle rack in the oven.
- Bake the cheesecake for 60 minutes, until the top is a deep-dark brown, the edges are just set, and the center is still jiggly.
- Remove the cheesecake from the oven and place it on a rack; cool the cake in the pan to room temperature, about 2 hours. Refrigerate overnight.
- In a bowl of a stand mixer with whisk attachment, add heavy cream and confectioners' sugar. Beat on medium speed until soft peaks form, about 6-7 minutes. Refrigerate until ready to use.
- One hour before serving, remove cheesecake from fridge and leave cheesecake at room temperature to soften. Unmold, slice, and serve the cheesecake with fresh raspberries and whipped cream. You can also serve it chilled straight from the fridge.
Lisa
Hello, looking at your recipe in step 4 you say to add heavy cream and creme friache but I don’t see the amount of heavy cream you’re adding listed in the ingredients for the batter. Is this also 1/2 cup amount? Thanks for sharing this recipe!
Vy Tran
hi Lisa! It's 2 cups of heavy cream, similar to the other Basque cheesecakes I have on the site. Thanks for letting me know!