Looking for a matcha dessert that’s rich, creamy, and slightly caramelized? This Matcha Basque Cheesecake is your perfect match. Burnt on the outside, silky on the inside, and infused with ceremonial-grade green tea, it’s a bold take on the famous Basque-style cheesecake with an earthy, elegant twist.
🌿 What Is Matcha Basque Cheesecake?
Basque cheesecake originated in San Sebastián, Spain, and is known for its scorched top and creamy center. This matcha version enhances the original with the umami and vibrance of high-quality matcha powder—balancing bitterness, sweetness, and texture in every bite.
With no crust, no water bath, and no fuss, it’s a surprisingly simple recipe that delivers impressive results.
🧾 Ingredients (for 6–8 servings)
- 450g cream cheese (room temperature)
- 120g granulated sugar
- 3 large eggs
- 200ml heavy cream
- 2 tbsp all-purpose flour
- 2.5 tsp Leafmill ceremonial-grade matcha powder (sifted)
- 1 tsp vanilla extract
- 1/4 tsp salt
👩🍳 How to Make Matcha Basque Cheesecake
1. Preheat the oven
Set your oven to 210°C / 410°F. Line a 6- or 7-inch springform pan with parchment paper, making sure it comes up the sides (a rustic look is part of the charm).
2. Cream the cheese and sugar
In a mixing bowl, beat cream cheese and sugar until smooth and fluffy.
3. Add eggs
Add eggs one at a time, mixing well after each addition.
4. Add matcha and flour
Sift in matcha powder and flour. Mix until fully incorporated and smooth.
5. Add cream and vanilla
Pour in the heavy cream, vanilla extract, and salt. Mix just until the batter is silky and slightly runny.
6. Bake
Pour the batter into the lined pan. Bake at 210°C (410°F) for 30–35 minutes, until the top is deeply golden brown and the center jiggles slightly when shaken.
7. Cool and chill
Let cool at room temperature, then refrigerate for at least 4 hours (overnight is best) before slicing.
💡 Pro Tips
- Use Leafmill ceremonial-grade matcha for optimal color and flavor.
- Do not overbake—the center should remain creamy and soft.
- Dust with extra matcha or serve with whipped cream for a refined touch.
🌱 Why Use LEAFMILL Matcha?
LEAFMILL matcha is sourced from high-mountain tea regions in Zhejiang, Fujian, and Hubei. Shade-grown, first-harvest, and stone-ground, it delivers the vibrant color, clean flavor, and smooth umami ideal for both tea and baking.
Discover more matcha inspiration on our Recipes Page, or explore our sourcing story on the Tea Garden Page.
