Burnt Basque Matcha Cheesecake: Creamy and Caramelised

This burnt Basque matcha cheesecake combines a creamy texture with caramelised notes and an earthy green tea finish. The deep brown top contrasts beautifully with the vibrant green centre. Slightly lighter than classic cheesecake, it’s easy to make and perfect for impressing guests.

Ingredients:

For the cheesecake:

250 g full-fat cream cheese (Philadelphia-style, not reduced-fat)
150 g sugar
3 large eggs
250 ml heavy cream (36–38% fat)
20 g cake flour + 10 g cornstarch
2 tbsp matcha Organic Ceremonial Matcha
1 pinch of salt

Instructions:

Step 1: Prep

Preheat the oven: Preheat to 200°C for at least 30 minutes. Let the cream cheese, eggs, and cream come to room temperature.
Mix: In a large bowl, whisk cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each. Stir in the cream. Sift in the flour and matcha, then mix gently to avoid lumps.

Step 2: Bake

Pour: Line a 15 cm round tin with baking paper, letting it rise above the edges to contain the batter as it puffs. Pour in the mixture.
Bake: Bake for around 30 minutes, until the top is deeply browned and caramelised while the centre remains slightly wobbly.

Step 3: Cool

Cool down: Remove from the oven and cool at room temperature for 2–3 hours. Then refrigerate for at least 4 hours before serving.

Tip:

For an ultra-smooth matcha cheesecake, avoid overmixing (which can create air bubbles). You can also tap the tin lightly before baking to release trapped bubbles.

Nutritional note:

Matcha is rich in antioxidants and provides a gentle natural lift. This cheesecake combines matcha’s character with creamy sweetness in a light, melt-in-the-mouth texture.