Matcha Burnt Basque Cheesecake Recipe

It's about time I made a matcha basque cheesecake recipe for this blog.

I already made a burnt matcha lava cheesecake for Instagram a little while back, based on my soft set basque burnt cheesecake recipe. But I never uploaded my official recipe, as it wasn't quite what I was going for (because cream cheese was one of the things that got completely sold out during the first lockdown for months, I ended up using vegan cream cheese which reacted slightly differently). Now cream cheese is thankfully back in stores, and I can make a proper matcha basque cheesecake at last.

I made this one to be bang in the middle of 'lava' soft-set and firm set by baking it for 10 minutes more than my 'soft set' recipe, but at a higher temperature for half of its cooking time and then at a lower temperature for the second half.

You can also see how I make this cheesecake in my YouTube video:

Ready? Let's go.


300ml double cream
2 tbsp matcha
600g cream cheese
200g caster sugar
4 eggs
25g plain flour


1. Preheat the oven to 220°C and line a 7" springform/loose-bottomed cake tin with a single, big sheet of baking parchment.

2. Pour half of the cream into a small saucepan over a very low heat, until it's just steaming. Whisk it with the matcha in a small bowl until smooth, and set aside.

3. In a big mixing bowl, stir the cream cheese and sugar together until smooth with a balloon whisk or wooden spoon (an electric whisk will give a more moussey than smooth texture). Now mix in the matcha cream, rest of the double cream and eggs, and sift and mix in the flour.

4. Scrape into the tin, tap on the counter a few times to release any air bubbles, and bake for 20 minutes. Then turn the heat down to 200°C to bake for a further 20 minutes, and remove from the oven and cool completely. The cheesecake should wobble slightly when shaken gently straight from the oven. Once cool pop in the fridge to chill overnight.

5. A couple of hours before you want to serve it, release the cake from the pan and plate it up while it's still well-chilled and solid. Now give it an hour or so to warm up a little at room temperature before slicing and serving.

Enjoy, have fun, and have a happy new year – here's hoping 2021 is an improvement on 2020.


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