Recipe Highlights
As promised in my Basque Burnt Cheesecake recipe, here is our family’s absolute favorite variation: Matcha Basque Cheesecake (抹茶バスクチーズケーキ)! Both versions are rich and heavenly, but this green tea twist holds a special place in our kitchen.
Why you’ll love this recipe:
- Authentic Japanese-style texture: Uses half the cream cheese of Spanish versions for a lighter, fluffier cake with an ultra-custardy center.
- Rich natcha flavor: Blends full-fat dairy and high-quality green tea powder for a balance of caramelized sweetness and earthy bitterness.
- Beginner-friendly prep: Crustless 1-bowl recipe—just mix, bake for 30 minutes, and chill.
If you enjoy Japanese-style cakes, try my Japanese Cheesecake or Matcha Swiss Roll next!
What is Basque Cheesecake?
Basque cheesecake is famous for its deeply caramelized top and custardy, crème-brûlée-like center.
Created in 1990 by chef Santiago Rivera in San Sebastián, Spain, this crustless style has become a global favorite.
Prefer the classic version? Try my original Basque cheesecake recipe.
“Japanese-Style” Basque Cheesecake: Less Cream Cheese
What makes a Japanese-style Basque cheesecake unique? Beyond the matcha, it uses half the cream cheese of a traditional Spanish version.
Inspired by renowned Tokyo pastry chef Rumi Kojima, I’ve made this higher-egg ratio creates an ultra-custardy, flan-like center with a lighter, fluffier texture.
Prefer a classic, non-matcha version? Simply swap the matcha for fresh lemon juice!
Ingredients for Matcha Basque Cheesecake
- Cream cheese – Full-fat Philadelphia (avoid whipped or reduced-fat)
- Sugar – Granulated or organic cane sugar
- Large eggs – 50 g each shelled, at room temperature
- Heavy (whipping) cream – 36–38% fat
- Flour – Cake flour + cornstarch
- Matcha – High-quality culinary or ceremonial grade (vivid green)
- Salt – A pinch to intensify the sweet green tea flavor
How to Make Matcha Basque Cheesecake
This beginner-friendly recipe comes together in one bowl. See the recipe card below for full measurements and step-by-step photos!
- Preheat the oven for at least 30 minutes. Bring the cream cheese, eggs, and heavy cream to room temperature.
- Gradually mix all the ingredients, one at a time, in a large bowl.
- Pour the batter into a cake pan and bake for 30 minutes.
- Cool completely to room temperature, about 2–3 hours.
- Chill in the fridge, and enjoy!
Use a 6-Inch (15-cm) Round Cake Pan
This recipe is designed specifically for a 3-inch deep, 6-inch round cake pan (ideally with a removable bottom). It yields 4–6 servings.
- Pan Depth: If your pan is only 2 or 2.5 inches deep, extend the parchment paper higher along the sides to support the rising cake.
- Avoid Larger Pans Without Scaling: Baking this base batter in a larger pan results in a short, shallow cake that loses its custardy center.
Scaling for Larger Pans (3-Inch Deep):
- 7-inch (18-cm) pan: Multiply all recipe ingredients by 2.
- 8-inch (20-cm) pan: Multiply all recipe ingredients by 2.5.
Nami’s Tip: Baking two 6-inch cakes yields better results than one large 8-inch cake, ensuring an even bake without drying out the edges.
Nami’s Recipe Tips and Techniques
Tip #1: Preheat the oven for at least 30 minutes.
To achieve a signature brown top in a short time, the oven must be extremely hot before the cake goes in.
- Use convection bake (oven with fan): Circulating hot air creates the burnished top instantly.
- If using a conventional oven (no fan): Preheat to 550°F (290°C) for 30–45 minutes and place the baking rack in the upper third of the oven.
Tip #2: Line the pan with parchment paper.
Parchment paper gives Basque cheesecake its signature rustic, crinkled edges and makes lifting the cake out effortless.
- Crisscross two sheets: Place two sheets of parchment paper inside your round cake pan, overlapping them so all inner edges are covered.
- Support the rise: If your cake pan is less than 3 inches deep, fold the parchment paper up along the sides to support the rising batter (ensure the paper does not touch the oven heating element).
Tip #3: Bring the cream cheese, eggs, and heavy cream to room temperature.
Room-temperature dairy blends smoothly into a uniform batter, whereas cold ingredients cause stubborn lumps.
- Plan ahead: Take the cream cheese, eggs, and heavy cream out of the refrigerator 1–2 hours before baking.
- Shortcut: If you are short on time, microwave the cream cheese in short bursts until softened (specific times are in the recipe card below).
Tip #4: Prevent lumps by mixing batter thoroughly at each step.
Lumps are difficult to remove once formed, so preventing them early is key.
- Mix completely: Incorporate each ingredient thoroughly before adding the next.
- Scrape frequently: Scrape down the sides and bottom of the bowl and your spatula often to catch unmixed cream cheese chunks.
- Smoothing trick: Press your spatula in a rubbing motion against the side of the bowl to smooth out small lumps. Don’t worry if a few tiny clumps remain—they will dissolve as the cake bakes.
Tip #5: Mix the matcha with a small amount of batter first.
Adding matcha powder directly into a large bowl of liquid batter creates stubborn lumps that are nearly impossible to whisk out.
- Sift the matcha: Sift your matcha powder through a fine-mesh strainer into a small mixing bowl.
- Make a paste: Whisk in 2–3 tablespoons of the room-temperature cream cheese batter until smooth and lump-free.
- Fold back in: Pour this concentrated green paste back into the main bowl and whisk until completely blended and uniform in color.
Tip #6: Release the air bubbles before baking.
Large air pockets trapped in the batter will expand in the heat, creating uneven gaps and cracks in your finished cheesecake.
- Tap the pan: Lift the lined cake pan 2–3 inches off the counter and drop it firmly onto a flat surface 3–4 times.
- Pop surface bubbles: Use a toothpick or skewer to gently pop any remaining bubbles floating on top of the batter before placing the pan into the oven.
Tip #7: Open and close the oven door quickly!
Trapped heat escapes rapidly when the oven door stays open, dropping the internal temperature and preventing the top from caramelizing properly.
- Minimize open time: Have your cake pan ready to slide in immediately once you open the door.
- Keep heat locked in: Close the door as quickly and smoothly as possible to maintain consistent ambient heat for the ideal burnt finish.
Tip #8: Use my bake time as a guide only.
Every oven bakes differently, and display temperatures aren’t always accurate. Gauge doneness using two indicators: baking time (30 mins) and surface color.
- Do not overbake: Avoid baking longer just to darken the top—an overbaked cheesecake loses its silky texture.
- Look for the wobble: Pull the cake out while the center is still wobbly; it will set perfectly as it cools and chills.
Tip #9: Control the doneness to your liking.
It takes a little practice to learn how your oven bakes and find your preferred texture. You can easily customize the center:
- For a creamy, set texture: Bake for the standard 30 minutes. The center will firm up into a smooth, solid cream as it cools. Serve at room temperature or remove from the fridge 30 minutes before slicing.
- For a soft, custardy center: Reduce the bake time by 2–3 minutes so the middle remains soft and wobbly. Serve chilled directly from the refrigerator.
Tip #10: Be patient and let it cool completely.
Resist the urge to slice into the cheesecake while it is still warm! Right out of the oven, the center will be extremely fragile and wobbly.
- Cool at room temperature: Leave the cake in its pan on a wire rack for 2–3 hours until completely cool.
- Chill to set: Refrigerate for at least 4 hours (ideally overnight). This allows the custard center to set properly while bringing out its full green tea flavor.
FAQ
I can’t get the top to burn nicely. What can I do?
I can relate, and I really struggled with my oven, too. Here’s what helped me:
- Use the convection oven.
- Preheat at a higher temperature. I’ve tried preheating my oven to the hottest 550ºF (290ºC) for a long time, and it seemed to help.
- Bake at a higher temperature.
- Bake at a higher rack as heat rises so the upper oven is supposed to be hotter. However, if your oven is top heating, make sure the parchment paper is not touching the heating element/ceiling.
Can I use a bigger cake pan size?
- 7-inch pan (3 inches deep): Multiply the recipe by 2.
- 8-inch pan (3 inches deep): Multiply the recipe by 2.5.
- Nami’s recommendation: Baking two 6-inch cakes is better than making one large cake, as smaller pans ensure an even bake and a custardy center without drying out the edges.
My cake has cracks on top. What can I do?
Cracks occur when excess air gets trapped in the batter during whipping and expands in the heat.
- Use a spatula: Mixing by hand with a spatula prevents air bubbles better than a stand mixer or electric whisk.
- Release trapped air: Tap the pan firmly on the counter and pop surface bubbles with a toothpick before baking.
Minor cracking is normal as the cake cools and settles, and it blends naturally into the burnt top.
How can I achieve a smooth, shiny surface?
Tiny bubbles on top of the batter before baking cause a textured surface. Gently pop all visible air bubbles with a skewer right before sliding the pan into the oven.
Why does my cheesecake have a gooey, raw texture in the middle?
If the middle remains unpleasantly raw even after fully chilling overnight, add 2–3 minutes to your total bake time next time. Every oven holds heat differently!
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Matcha Basque Cheesecake
Equipment
Ingredients
- 8 oz cream cheese (1 block; full-fat Philadelphia cream cheese; room temperature)
- ½ cup sugar
- 2 large eggs (50 g each w/o shell) (room temperature)
- 1 large egg yolk (room temperature)
- 1 Tbsp matcha (ceremonial or culinary grade) (to make a classic version without matcha, substitute with 1 Tbsp lemon juice instead)
- 4 tsp cake flour (or use all-purpose flour; use rice flour for gluten-free)
- 2 tsp cornstarch (or use all-purpose flour)
- 220 ml heavy (whipping) cream (36–38% fat, 1 cup minus 4 tsp; room temperature)
- ⅛ tsp Diamond Crystal kosher salt
Instructions
Before You Start…
- Please note that this cake requires 2–3 hours of cooling time. You can serve it either at room temperature or chilled in the refrigerator for an additional 4 hours.Gather all the ingredients.
To Preheat the Oven
- Preheat a convection oven to 450ºF (230ºC) on the middle rack, or a conventional oven to 475ºF (245ºC) on the upper-third rack. Nami's Tip: If your oven runs cool, preheat at its max setting up to 550ºF / 290ºC for 30–60 minutes, then lower it when baking.
To Prepare the Cake Pan
- For a 6-inch (15-cm) round pan, cut two sheets of parchment paper with a 2-inch (5 cm) overhang. Crisscross the sheets over the pan to maximize coverage (use 1 sheet if extra wide). Fold twice into quarters like a napkin to mark the center.
- Unfold and place the sheets crisscrossed over the pan. Find where the center creases intersect, then align that center point with the cake pan ring and removable bottom.
- Press the removable bottom and paper firmly into the pan, creasing the paper along the bottom and inner sides to fit snugly. Crease the overhanging edges down around the outside of the pan.
- Lift out both the pan bottom and molded paper. Return the bottom to the pan, place the molded parchment back over it, and press down to fit snugly.
To Blend the Cream Cheese Mixture
- Place 8 oz cream cheese in a large bowl. Ensure it is at room temperature (or microwave cold cream cheese at 50% power in 15-second bursts until softened).
- Press down on the cream cheese with the flat side of a spatula to soften it until smooth. Add ½ cup sugar.
- Rub the cream cheese and sugar against the sides of the bowl with the spatula until smooth. Scrape the bowl and spatula frequently so no lumps remain as the sugar dissolves.
- In a separate bowl, whisk 2 large eggs (50 g each w/o shell) and 1 large egg yolk well.
- Gradually add one-third of the beaten eggs to the cream cheese mixture. Blend thoroughly until smooth and lump-free before adding the next portion.
- Add another one-third of the eggs and mix until smooth and fully incorporated.
- Add the remaining egg mixture and blend until smooth and fully combined.Classic Variation: To make a classic plain cheesecake instead of matcha, add 1 Tbsp lemon juice now, mix well, and skip to To Finish the Batter.
To Incorporate the Matcha
- Ladle about two scoops of batter into a clean, medium bowl.
- Sift 1 Tbsp matcha (ceremonial or culinary grade) through a fine-mesh sieve into the two scoops of batter, a little at a time. Mix with the spatula fully incorporated.Nami's Tip: Making a concentrated matcha paste in a small amount of batter first prevents stubborn lumps from forming in the main bowl.
- Mix thoroughly until completely smooth, lump-free, and combined into a thick, uniform green paste.
- Add one more scoop of the main batter to the matcha paste and blend well to loosen its texture.
- Pour the matcha mixture back into the main batter bowl, scraping the sides clean with your spatula.
- Gently fold the two batters together until completely smooth and a uniform green color with no white streaks remaining.
To Finish the Batter
- Add 4 tsp cake flour and 2 tsp cornstarch to a fine-mesh sieve. Sift the flour mixture into the batter in small increments, stirring with a spatula after each addition until smooth and lump-free.
- Gradually stir in 220 ml heavy (whipping) cream (1 cup minus 4 tsp) until combined. Blend in ⅛ tsp Diamond Crystal kosher salt.
- Pour the batter into the prepared pan in a single, continuous stream to prevent air pockets from forming.
- Tap the cake pan firmly on the counter a few times to release trapped air. Pop any remaining surface bubbles with a skewer, then gently swirl it through the batter to remove hidden air pockets.
To Bake
- Place the cake pan on a baking sheet and transfer to the oven. Bake at 450ºF (230ºC) in a convection oven (with fan) or 475ºF (245ºC) in a conventional oven (no fan) for about 30 minutes, until the top is deeply caramelized and the center wobbles.Nami's Tip: Do not overbake! Extending bake time will cause the custard center to curdle. If the top isn't dark enough by 30–35 minutes, adjust your oven rack or temperature next time rather than baking longer.
To Cool
- Remove the cheesecake from the oven once the top is dark and burnished and the center wobbles when gently shaken. Cool in the pan on a wire rack at room temperature for 2–3 hours.Nami's Tip: Always cool on a wire rack (or an unlit stove grate) so air can circulate underneath the pan. Avoid placing the hot pan directly on a flat countertop..
To Chill
- Serve at room temperature, or chill in the pan for at least 4 hours in the refrigerator for a firmer texture.Nami's Tip: Cover the pan with a clean tea towel rather than plastic wrap while chilling to prevent trapped condensation from dripping onto the crust.
To Serve
- Unmold the cheesecake from the pan and gently peel away the parchment paper edges.Nami's Tip: If the cake was chilled, let it sit at room temperature for 30–60 minutes before slicing to restore its silky, creamy texture in the center.
To Store
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the fridge overnight before serving.
Notes
Nutrition
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Editor’s Note: This post was originally published on December 21, 2020, and updated with refined baking tips and additional recipe guidance on August 18, 2026.