Matcha Basque Cheesecake

5 from 1 vote

Matcha Basque Cheesecake

This Matcha Basque Cheesecake is an easy, delicious, creamy cheesecake made with matcha green tea powder. This cheesecake is a beautiful, vibrant green color that combines all the luscious goodness of cheesecake with the earthy, sweet flavor of matcha.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Spanish

Diet: Vegetarian

Servings: slices

Calories: 345kcal

Author: Lauren Skardal

Ingredients

1¾ lb cream cheese, softened 3½ standard 8oz bars
1¼ cup granulated sugar 247g
¼ teaspoon salt
4 large eggs
1⅔ cup heavy cream 378g
1 teaspoon vanilla extract
3 tablespoon matcha green tea powder 18g

Instructions

Preheat the oven to 400°F.
Butter a 9-inch springform pan. Line the pan with parchment paper such that the paper overhangs the edge of the pan by about 2 inches.
In a large mixing bowl, combine the cream cheese and granulated sugar with a mixer for 5 minutes. Start on low, increasing the speed to medium once the sugar has been incorporated. Add the salt and combine.
Add the eggs one at a time, mixing in between until each egg is incorporated.
Add the heavy cream and vanilla extract and mix to combine.
Use a fine mesh strainer to sift in the matcha green tea powder, little by little, mixing in between until fully incorporated. Using a mixer is helpful to ensure that the matcha is incorporated evenly throughout the batter.
Pour the mixture into the prepared springform pan. Bake at 400°F for 40 minutes or until the edges of the cheesecake are deep golden brown, with the center slightly lighter in color and not yet set in the middle. The center should still be jiggly. It will firm up as it cools. This ensures a cheesecake that is creamy rather than dry.
Allow the cheesecake to cool fully at room temperature. Then cover with aluminum foil or plastic wrap and refrigerate overnight or at least 4 hours.

Notes

Make Ahead: This recipe is ideal for making ahead. Make it the night before or a couple of nights before you plan to serve it, storing it, covered, in the fridge in the meantime.
Preparing the Springform Pan: Buttering the pan helps the parchment paper to stick to the pan, which makes pouring the batter into the parchment-lined pan easier. Be sure to use parchment paper, not wax paper.
Cream Cheese: If you have not softened your cream cheese in advance, add it to the microwave in a microwave-safe bowl and heat at 50% power for one minute, flipping it over and repeating for 30 seconds at a time until softened but not melted.
Matcha Flavor: This cheesecake has a strong matcha flavor. For a milder flavor, reduce the matcha powder from 3 tablespoons to 2 tablespoons. Use ceremonial-grade matcha. This impacts the color and flavor of the cheesecake.
Sifting: Use a mixer rather than a whisk to incorporate the matcha evenly into the batter. This prevents the matcha from clumping in the batter and ensures a smooth texture.
Fully Preheat the Oven: Many ovens take much longer to fully preheat than the oven indicates. Preheat the oven for 20-30 minutes before baking. Also, keep in mind that some ovens run hotter or colder than others, and some have hot spots or variable temperatures while baking. Use the color and consistency of the cheesecake as the primary indicator that it is done.
Don't Overbake: The cheesecake should have a soft, jiggly center. It will firm up as it cools. If you bake it any longer, the cheesecake will become dry rather than creamy.
Slicing the Cheesecake: For very clean slices, run a knife under hot water, dry it, and slice the cake. Wipe off the knife in between slices.

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