This Matcha Basque Cheesecake is my ultimate comfort dessert, blending uber-creamy indulgence with the earthy sophistication of matcha that speaks to my soul. The simplicity of the ingredients, paired with the luxurious, burnt caramel-like top, makes every bite feel like a hug in dessert form—totally worth turning the oven on for!
I enjoy crafting recipes that combine old-flavor profiles with new ideas, and my Matcha Basque Cheesecake is a prime example. With 500 grams of cream cheese and a mere 1 tablespoon of matcha powder, this cheesecake manages to be both rich and earthy at the same time.
It’s the 4 large eggs and 200 grams of sugar that really make this cheesecake shine, however. They’re in this dessert for all the right reasons, and the hint of vanilla that permeates the cheesecake only makes it better.
Ingredients
Cream cheese: Delivers rich creaminess and tangy flavor; high in fat.
Sugar, in granule form, is the basic sweetening ingredient.
It is made from sucrose, which is a disaccharide, meaning it has two simple sugars as its basic parts: glucose and fructose.
Contribute richness and structure; high in protein.
Matcha powder: Adds an earthy flavor and brilliant green hue; is laden with antioxidants.
Cream: Cream is a high-fat ingredient, so it makes things rich and caloric.
Extract of vanilla: Provides sweetness and aromatic flavors, gives overall flavor balance.
Sodium chloride: Balances sweet and amplifies flavor.
All-purpose flour: Supplies the structure and serves as the carbohydrate source.
Ingredient Quantities
- 500g cream cheese, at room temperature
- 200g granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon matcha powder
- 240ml heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 15g all-purpose flour
Instructions
1. Your oven should be preheated to 220°C (428°F), and a 9-inch springform pan should be lined with parchment paper. Allow the parchment to overhang the sides of the pan.
2. In a large mixing bowl, blend the cream cheese until smooth and creamy.
3. Combine the cream cheese and granulated sugar, and mix well until the two ingredients are completely integrated.
4. Incorporate the eggs one by one, making certain that each egg is completely blended in before the next one is added.
5. Sift the matcha powder over the combination and stir until the matcha is uniformly distributed.
6. Add the heavy cream, vanilla extract, and salt, and blend until everything is well combined.
7. Sift the flour over the batter and, using a rubber spatula, gently fold it in until no lumps remain.
8. Transfer the batter to the prepared pan, then finish with a smooth top using a spatula.
9. Place in the preheated oven and set the timer for 50-60 minutes. When the timer goes off, the top should be nicely and deeply browned. If it looks like it is getting too brown, cover it with foil and continue baking until the center is still slightly jiggly.
10. Take it out of the oven and let it cool all the way in the pan before taking it out and serving. Then, enjoy your Matcha Basque Cheesecake!
Equipment Needed
1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Sifter
7. Rubber spatula
8. Measuring cups and spoons
9. Kitchen scale (if needed for precise measurements)
10. Timer
11. Aluminum foil (optional, for covering)
FAQ
- Q:Is it possible to use a hand mixer in place of a stand mixer?
A:
A hand mixer will work very well for blending the ingredients smoothly. Just be sure to mix at a medium speed to avoid overmixing. - Q:If I can’t find matcha powder, is there a substitute that can be used? A: Matcha powder is crucial for the distinctive taste of this cheesecake. If you must use a substitute, you could use green tea powder; however, it won’t taste quite the same.
- Q:How can I prevent the cheesecake from cracking?
Basque cheesecake is designed to have a rugged, browned look, so being smooth is not a requirement. But if you want to ensure that air bubbles do not take up residence in your batter, be sure your cream cheese is fully at room temperature before mixing. And don’t mix it any more than you need to in order to achieve a perfectly homogeneous batter. - Q:When is the cheesecake finished baking? A: The cheesecake is finished when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
- Q:Q: Can I prepare this cheesecake in advance?
A: You can prepare it the day before serving. Let it cool to room temperature. Then, tightly cover and refrigerate it. It will keep in the refrigerator for several days, and it improves with sitting.
- Q:What kind of pan yields the best results? A springform pan is perfect for this cheesecake, allowing for hassle-free release that keeps the delicate texture intact.
- Q:Is it possible to freeze the Basque cheesecake? A: Indeed, it is possible to freeze it. Make sure to wrap it closely in plastic and foil. It helps to place the cheesecake in an airtight container to keep out moisture. When you’re ready to eat it, slowly thaw it in the refrigerator first.
Substitutions and Variations
For a lighter texture, substitute mascarpone cheese for cream cheese.
Coconut sugar works well as a substitute for granulated sugar and has a hint of caramel flavor.
For a chocolate twist, use cocoa powder instead of matcha powder.
Replace heavy cream with coconut cream for a dairy-free option.
Substitute almond extract for vanilla extract to achieve a more pronounced flavor.
Pro Tips
1. Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before starting. This will help them blend smoothly and create a uniform batter, preventing any lumps.
2. Avoid Overmixing: When incorporating the eggs, mix just until each egg is fully integrated to avoid incorporating too much air, which can lead to cracks in the cheesecake as it bakes.
3. Preventing Browning: If the top of the cake begins to brown too rapidly, tent it loosely with aluminum foil during the last portion of the baking time. This helps control the browning without affecting the internal texture.
4. Matcha Quality: Use high-quality matcha powder for the best flavor and color. Lower quality matcha can have a bitter taste and less vibrant color.
5. Cooling Process: Let the cheesecake cool gradually to avoid cracks. After removing it from the oven, leave it in the pan to cool on a wire rack. Once it reaches room temperature, consider refrigerating the cheesecake for a few hours or overnight for the best texture and flavor.
Matcha Basque Cheesecake Recipe
My favorite Matcha Basque Cheesecake Recipe
Equipment Needed:
1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Sifter
7. Rubber spatula
8. Measuring cups and spoons
9. Kitchen scale (if needed for precise measurements)
10. Timer
11. Aluminum foil (optional, for covering)
Ingredients:
- 500g cream cheese, at room temperature
- 200g granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon matcha powder
- 240ml heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 15g all-purpose flour
Instructions:
1. Your oven should be preheated to 220°C (428°F), and a 9-inch springform pan should be lined with parchment paper. Allow the parchment to overhang the sides of the pan.
2. In a large mixing bowl, blend the cream cheese until smooth and creamy.
3. Combine the cream cheese and granulated sugar, and mix well until the two ingredients are completely integrated.
4. Incorporate the eggs one by one, making certain that each egg is completely blended in before the next one is added.
5. Sift the matcha powder over the combination and stir until the matcha is uniformly distributed.
6. Add the heavy cream, vanilla extract, and salt, and blend until everything is well combined.
7. Sift the flour over the batter and, using a rubber spatula, gently fold it in until no lumps remain.
8. Transfer the batter to the prepared pan, then finish with a smooth top using a spatula.
9. Place in the preheated oven and set the timer for 50-60 minutes. When the timer goes off, the top should be nicely and deeply browned. If it looks like it is getting too brown, cover it with foil and continue baking until the center is still slightly jiggly.
10. Take it out of the oven and let it cool all the way in the pan before taking it out and serving. Then, enjoy your Matcha Basque Cheesecake!
