Matcha Basque Cheesecake

Matcha Basque Cheesecake is a tall, crackled cheesecake infused with earthy green tea powder, baked until the top browns and splits. The crust-free, high-heat method produces a creamy center with a caramelized top that tastes faintly bitter and sweet at once.

Ingredients for Matcha Basque Cheesecake

Cream cheese forms the base and keeps the cake creamy when baked hot. Butter adds richness and helps the batter come together smoothly. Sugar sweetens and helps the top brown and crack. Eggs provide structure and lift. Matcha powder gives the distinctive earthy, grassy flavor and color. Cornstarch prevents the filling from cracking too much during baking. Salt cuts the sweetness and brings out the matcha.

Why This Matcha Basque Cheesecake Works

A Basque cheesecake bakes at high heat, around 400°F, which caramelizes the top quickly while the inside stays creamy. The filling never fully sets, it stays slightly jiggly in the center even when done, which is the point. As the cake cools, it continues to set gently without drying out.

Matcha powder dissolves into the filling and creates a subtle, complex flavor that is not as sweet as a regular cheesecake. The high temperature also darkens the matcha slightly, deepening its taste. Cornstarch helps stabilize the filling so it does not separate or weep when you cut into it.

Mistakes To Avoid

Overmixing the batter after you add the eggs can make the cake tough and dense. Mix just until the eggs are barely combined, then stop. A few streaks of egg white are fine and will disappear during baking.

Using cold cream cheese and eggs will make the batter lumpy and cause the filling to bake unevenly. The cake may have a grainy texture or a sunken, wet center. Always bring them to room temperature first.

Baking in a dark or nonstick pan will cause the bottom and sides to brown too fast before the center sets. Use a light metal pan or a springform pan with light-colored sides, and keep an eye on it after 35 minutes.

Cutting the cake while it is still warm will cause it to crack and fall apart. Let it cool all the way down, then refrigerate it overnight. The cold makes it firm enough to slice cleanly without shattering.

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Ingredients

• 16 ounces cream cheese, room temperature
• 4 tablespoons (57 grams) butter, room temperature
• 1/2 cup (100 grams) sugar
• 3 large eggs, room temperature
• 3 tablespoons matcha powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Step-by-step Instructions

1. Position the oven rack in the middle and preheat to 400°F (200°C). Line a 9-inch springform pan with parchment paper on the bottom, leaving the sides bare.
2. Beat the cream cheese and butter on medium speed for 2 to 3 minutes until smooth and creamy, scraping the bowl once halfway through.
3. Add the sugar and beat on medium speed for 1 minute until combined, then scrape the bowl.
4. Sift the matcha powder, cornstarch, and salt together into a small bowl to break up any clumps.
5. Add the matcha mixture to the cream cheese mixture and beat on low speed for 30 seconds until just combined, then scrape the bowl.
6. Add the eggs one at a time on low speed, beating for about 20 seconds after each egg and scraping the bowl after the second egg. Stop as soon as the last egg is barely combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake at 400°F (200°C) for 40 to 50 minutes, until the edges are puffed and golden brown and the center jiggles very slightly when you gently shake the pan. The top should have cracks and some darker spots.
9. Turn off the oven and let the cake sit in the closed oven for 10 minutes, then open the door and let it cool in the oven for another 15 minutes.
10. Remove the cake from the oven and let it cool to room temperature on a wire rack, about 1 hour. Refrigerate uncovered for at least 4 hours or overnight.
11. Run a thin knife around the inside edge of the pan, then release and remove the springform ring. Slice with a hot, wet knife, wiping it clean between cuts.