Matcha Basque Burnt Cheesecake – Dramatically Dark Outside, Silky Green Inside

The Matcha Basque Burnt cheesecake was made to be burned. Unlike traditional cheesecake, this version is baked at a high temperature until the top is deeply caramelized and the inside stays luxuriously creamy.

Add matcha and you get one of the most visually impressive desserts imaginable – a dark, bronzed exterior revealing a vivid green, silky center. No water bath. No crust. No cracking. Just bold flavor and effortless technique.

Matcha Basque Burnt Cheesecake Ingredients (8-inch pan, serves 8-10)

• 680g full-fat cream cheese, room temperature
• 200g caster sugar
• 4 large eggs
• 300ml heavy cream
• 2 tbsp all-purpose flour
• 3 tsp culinary grade matcha powder
• 1 tsp vanilla extract
• Pinch of salt

How to Make Matcha Basque Burnt Cheesecake

1. Preheat oven to 220C (fan). Line an 8-inch round pan with parchment paper, letting it overhang by 5cm – crinkle it deliberately.
2. Beat cream cheese with sugar until smooth. Scrape down the sides.
3. Add eggs one at a time, mixing well after each.
4. Pour in heavy cream slowly. Add vanilla and salt.
5. Sift in flour and matcha. Mix until just combined – do not overmix.
6. Pour into the lined pan. Tap the pan to remove air bubbles.
7. Bake at 220C for 25-30 minutes. The top should be deeply brown, even looking burnt – this is correct.
8. The center should be very jiggly like thick liquid when you remove it from the oven.
9. Cool completely in the pan at room temperature (2-3 hours). It will firm up as it cools.
10. Refrigerate at least 4 hours before slicing. Overnight gives the best texture.

What You’ll Need:

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Jade Leaf Matcha Organic Culinary Grade Matcha Powder

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HUSHHAVN Matcha Whisk Set 6pcs

Why Does the Top Burn?

The high heat caramelizes the sugars and proteins on the surface while the inside stays below the temperature needed to fully set. This contrast – dark outside, creamy inside – is the entire point of a Basque cheesecake. The burnt top adds a complex, slightly bitter flavor that balances the rich cream cheese.

Tips for Perfect Results

• Room temperature cream cheese is essential – cold cream cheese creates lumps.
• Do not skip the very jiggly center – it will firm up perfectly as it cools.
• The parchment paper must be crinkled and overhanging to contain the batter.
• Slice with a hot knife (run under hot water, wipe dry) for clean cuts.
• Serve at room temperature for the best texture – take from the fridge 30 minutes before serving.

FAQs:

Is the burnt top safe to eat?

Yes. The dark caramelized top is intentional and adds flavor rather than harmful compounds at these baking temperatures.

Can I make this ahead?

Yes – it actually improves with time. Make it 1-2 days ahead and keep refrigerated. The matcha flavor deepens overnight.

My cheesecake did not turn dark on top. What happened?

Your oven runs cool. Increase the temperature by 10-15 degrees or use the broiler for the last 5 minutes.