This Matcha Basque Cheesecake

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Recipe Intro From dolcebakes_

This earthy, creamy twist on the classic Basque cheesecake is all about balance. The matcha adds depth and a subtle bitterness that plays perfectly against the rich, slightly caramelized top and smooth interior. It’s easy to make, no crust required, and even better after a night in the fridge.

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  • Recipe Card
Prep time: 10mins (Chill Time: Overnight)
Cook time: 30mins
Serves or Makes: 8 servings

Recipe Card

ingredients

  • 3 (8 ounce) blocks blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon cornstarch
  • 3 tablespoons matcha powder
  • 1 1/2 cups heavy cream

Method

  • Step 1

    Preheat oven to 450°F. Line a 9-inch springform pan with parchment paper, allowing the paper to come up the sides.

  • Step 2

    In a food processor, combine cream cheese, sugar, eggs, vanilla, flour, cornstarch, matcha powder, and heavy cream. Blend until just smooth—avoid over-mixing.

  • Step 3

    Pour the batter into the prepared pan. Bake for 30 minutes, or until the top is deeply golden and puffed but the center still jiggles slightly.

  • Step 4

    Let the cheesecake cool completely at room temperature, then refrigerate overnight to set.

  • Step 5

    Slice and serve chilled or closer to room temp, depending on your preference.