Name: Matcha Basque Cheesecake: The Ultimate Guide to a Perfect Dessert
Prep time: 20 min
Cook time: 60 min
Total time: 300 min
Yield: 8-10 servings
Ingredients: 1 kg (2.2 lbs) full-fat cream cheese, softened to room temperature; 400g (2 cups) granulated sugar; 6 large eggs; 2 large egg yolks; 400ml (1 2/3 cups) heavy cream; 2 tablespoons matcha powder, sifted; 1 teaspoon vanilla extract; Pinch of sea salt

Matcha Basque Cheesecake: Prepare to be captivated by a dessert that marries the rustic charm of a traditional Basque cheesecake with the vibrant, earthy notes of Japanese matcha. This isn't your average cheesecake; it's a culinary adventure that promises a delightful explosion of flavor and texture in every bite. Have you ever wondered how a dessert could be both intentionally burnt and unbelievably delicious? Well, the Basque cheesecake, originating from the La Viña restaurant in San Sebastián, Spain, answers that question with unapologetic confidence. Its beauty lies in its simplicity and the slightly caramelized, almost burnt exterior that gives way to a creamy, custardy interior.

The addition of matcha elevates this classic to new heights. Matcha, a finely ground powder of specially grown and processed green tea leaves, has been a staple in Japanese tea ceremonies for centuries. Its subtle bitterness and umami notes perfectly complement the richness of the cheesecake, creating a harmonious balance that will tantalize your taste buds. People adore this Matcha Basque Cheesecake because it's surprisingly easy to make, requires minimal ingredients, and delivers a sophisticated flavor profile that's both comforting and exciting. The slightly burnt top adds a unique textural element, contrasting beautifully with the smooth, almost molten center. It's a showstopper dessert that's guaranteed to impress, whether you're hosting a dinner party or simply treating yourself to something special. So, let's embark on this baking journey together and create a Matcha Basque Cheesecake that will leave everyone craving more!

Ingredients:

For the Cheesecake:

1 kg (2.2 lbs) full-fat cream cheese, softened to room temperature
400g (2 cups) granulated sugar
6 large eggs
2 large egg yolks
400ml (1 2/3 cups) heavy cream
2 tablespoons matcha powder, sifted
1 teaspoon vanilla extract
Pinch of sea salt

Equipment:

9-inch springform pan
Parchment paper
Mixing bowls
Electric mixer (stand or hand-held)
Sifter

Preparing the Cheesecake Batter:

Preheat your oven to 400°F (200°C). This high temperature is crucial for achieving the signature burnt top of a Basque cheesecake. Make sure your oven is properly preheated before you start baking.
Prepare the springform pan. This is a very important step. Basque cheesecakes are known for their rustic appearance, and part of that comes from the parchment paper lining. Cut two large squares of parchment paper, significantly larger than the pan. Wet the parchment paper under running water, then squeeze out the excess water. This makes the parchment more pliable and easier to mold into the pan. Line the springform pan with the parchment paper, pressing it into the corners and up the sides. Don't worry about making it perfectly smooth; the wrinkles and creases add to the charm. The parchment should extend a few inches above the rim of the pan.
Cream the cream cheese. In a large mixing bowl, beat the softened cream cheese with an electric mixer (stand or hand-held) until it is completely smooth and creamy. This is a critical step to avoid lumps in your final cheesecake. If your cream cheese isn't fully softened, you'll struggle to get a smooth consistency. Beat for several minutes until it's light and airy.
Add the sugar. Gradually add the granulated sugar to the creamed cheese, beating on medium speed until well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated. You want the sugar to dissolve completely into the cream cheese.
Incorporate the eggs and egg yolks. Add the eggs one at a time, beating well after each addition. Then, add the egg yolks and beat until just combined. Be careful not to overmix at this stage, as overmixing can lead to a tough cheesecake.
Add the heavy cream. Pour in the heavy cream and mix on low speed until just combined. Again, avoid overmixing. You just want the cream to be fully incorporated into the batter.
Sift in the matcha powder. This is where the magic happens! Sift the matcha powder into the batter to prevent any clumps. Matcha powder tends to clump easily, so sifting is essential for a smooth and even distribution of flavor and color. Gently fold the matcha powder into the batter until it is fully incorporated and the batter is a beautiful green color.
Add vanilla extract and salt. Stir in the vanilla extract and a pinch of sea salt. The vanilla enhances the overall flavor, and the salt balances the sweetness.

Baking the Cheesecake:

Pour the batter into the prepared pan. Gently pour the cheesecake batter into the parchment-lined springform pan. The batter should come almost to the top of the pan.
Bake the cheesecake. Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the top is deeply browned and almost burnt-looking. The center of the cheesecake will still be quite jiggly. This is perfectly normal and what you want. The internal temperature should reach around 165-170°F (74-77°C). Keep a close eye on it during the last 15 minutes to prevent it from burning too much. If it starts to get too dark, you can loosely tent it with foil.
Cool the cheesecake. Once the cheesecake is baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent the cheesecake from cracking.
Refrigerate the cheesecake. After cooling in the oven, remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly and develop its characteristic creamy texture.

Serving and Enjoying:

Remove from the pan. Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Gently peel away the parchment paper.
Slice and serve. Slice the cheesecake with a sharp knife. The burnt top will be slightly crumbly, which is part of its charm.
Optional garnishes. You can dust the cheesecake with extra matcha powder for a more intense matcha flavor and a beautiful presentation. You can also serve it with fresh berries, such as raspberries or strawberries, to complement the matcha flavor. A dollop of whipped cream is also a delicious addition.
Enjoy! This Matcha Basque Cheesecake is best enjoyed chilled. The creamy texture and the slightly burnt top create a delightful contrast, and the matcha flavor adds a unique and sophisticated twist. It's a perfect dessert for any occasion!

Tips for Success:

Use full-fat cream cheese. This is essential for achieving the rich and creamy texture that is characteristic of Basque cheesecake. Low-fat cream cheese will not work as well.
Soften the cream cheese completely. This is crucial for preventing lumps in the batter. Let the cream cheese sit at room temperature for at least an hour, or even longer if your kitchen is cool.
Don't overmix the batter. Overmixing can lead to a tough cheesecake. Mix until just combined after adding the eggs and cream.
Don't be afraid of the burnt top. The burnt top is what makes Basque cheesecake unique. It adds a slightly bitter and caramelized flavor that complements the creamy interior.
Chill the cheesecake thoroughly. This is essential for the cheesecake to set properly and develop its characteristic creamy texture.
Experiment with flavors. While this recipe is for a Matcha Basque Cheesecake, you can easily adapt it to other flavors. Try adding other extracts, spices, or even chocolate.

Troubleshooting:

Cracked cheesecake: Cracking can be caused by baking the cheesecake at too high a temperature or cooling it too quickly. To prevent cracking, bake the cheesecake at the recommended temperature and let it cool gradually in the oven.
Lumpy batter: Lumpy batter is usually caused by using cream cheese that is not fully softened. Make sure to soften the cream cheese completely before mixing.
Cheesecake is too dense: This can be caused by overmixing the batter. Be careful not to overmix after adding the eggs and cream.
Cheesecake is not setting: This can be caused by not chilling the cheesecake long enough. Make sure to chill the cheesecake for at least 4 hours, or preferably overnight.

Variations:

Chocolate Matcha Basque Cheesecake: Add 2 tablespoons of cocoa powder to the batter along with the matcha powder.
Lemon Matcha Basque Cheesecake: Add the zest of one lemon to the batter.
Strawberry Matcha Basque Cheesecake: Serve the cheesecake with a fresh strawberry compote.

Conclusion:

This Matcha Basque Cheesecake is truly a revelation, a dessert experience unlike any other. Its unique combination of creamy richness, subtle bitterness from the matcha, and that beautifully caramelized, almost burnt exterior, creates a symphony of flavors and textures that will leave you craving more. It's not just a cheesecake; it's an adventure for your taste buds! The simplicity of the recipe belies the complexity of the final product, making it a surprisingly easy showstopper to impress your friends and family. Why is this a must-try? Because it's different! It's a departure from the ordinary cheesecake, offering a sophisticated twist that's both comforting and exciting. The matcha adds an earthy depth that balances the sweetness perfectly, preventing it from becoming cloying. And let's be honest, that slightly burnt top is just irresistible! It's the perfect dessert to end a special meal, or simply to treat yourself on a cozy afternoon. But the fun doesn't stop there! Feel free to experiment with serving suggestions and variations to make this Matcha Basque Cheesecake your own. A dusting of extra matcha powder right before serving enhances the visual appeal and intensifies the flavor. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream complements the cheesecake beautifully. For a more decadent experience, try drizzling a white chocolate ganache over the top. If you're feeling adventurous, consider adding a swirl of raspberry jam to the batter before baking for a fruity counterpoint to the matcha. Or, for a more intense matcha flavor, increase the amount of matcha powder by a teaspoon or two. You can also experiment with different types of green tea powder; a ceremonial grade matcha will provide the most vibrant color and purest flavor. Another variation you might enjoy is incorporating a citrus element. A teaspoon of lemon or yuzu zest added to the batter will brighten the flavors and add a refreshing touch. You could even create a citrus glaze to drizzle over the finished cheesecake. Don't be intimidated by the "burnt" appearance – that's part of the charm! The high baking temperature is key to achieving that signature caramelized crust and the creamy, almost molten interior. Just be sure to keep an eye on it towards the end of the baking time to prevent it from burning too much. I truly believe that this Matcha Basque Cheesecake will become a new favorite in your dessert repertoire. It's a guaranteed crowd-pleaser, and it's surprisingly easy to make. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure! I'm so excited for you to try this recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear about your variations, your serving suggestions, and any tips you might have for other bakers. Happy baking! Let me know how your Matcha Basque Cheesecake turns out!