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Matcha Basque Burnt Cheesecake

  • Author: Myles
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes + cooling time
  • Yield: 4 to 6 servings 1x


This Matcha Basque Burnt Cheesecake comes with a caramelized top and a soft, irresistible cheesecake interior. You can enjoy it while it is still warm or chilled. It’s a sure way to delight your tastebuds!



2 bars of cream cheese (about 450g each)

1/4 cup fine sugar

3 large eggs

2 tablespoons cornstarch

1 cup heavy cream

2 1/2 tablespoons flour

1 tablespoon matcha powder

1 tablespoon butter (optional)

a splash of vanilla extract (optional)

a pinch of salt (optional)


  1. Preheat oven to 460 degrees Fahrenheit.
  2. Place the cream cheese and butter (if using) in a pot over low heat. Stir and wait until the cheese softens and forms a thick cream.
  3. Add the sugar and remove from heat once the mixture is smooth and creamy. Add the eggs (one at a time) and mix well.
  4. Add the cornstarch and flour. Mix well. Make sure that the mixture is smooth and there are no clumps.
  5. Add the cream and mix well. Add a splash of vanilla extract and a pinch of salt if using.
  6. Add the matcha paste and stir well.
  7. Dress a 6-inch springform pan with parchment paper. Leave about two inches of the paper standing tall.
  8. Pour the batter into the pan and smooth out the top. Bake for about 35 minutes.
  9. Allow to cool (room temperature) before refrigerating for 3 to 4 hours.
  10. Cut and serve.


  • You can skip the cornstarch if you want your cake to be less jelly.
  • You need to mix the matcha powder (1 tbsp) with 3 tablespoons of water to form a paste.
  • You can substitute the cream with either cow’s milk, coconut milk, or soy milk.
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