Matcha Basque Burnt Cheesecake

Creamy basque style matcha cheesecake topped with a burnt caramelized top. This matcha basque burnt cheesecake is simple to make, delicious, and perfect for all gatherings.

I have news to share with you! We’re engaged!

A little over a week ago, Gordon surprised me by proposing at Golden Gate Park in front of the ferris wheel. We’ve been spending the week soaking it all in before we start looking at venues and creating guest lists. And all the big and little things that come with wedding planning. I’m both excited and also stressed out about the whole process. So if you have tips, I would love to hear them.

In celebration of our engagement, I wanted to share with you my current favorite type of cheesecake: basque burnt cheesecake. I’ve made so many of these in the past 2-3 months. I made some for Thanksgiving and Christmas with slight variations. And I am ready to share it with you now.

Basque burnt cheesecake is the creamiest cheesecake. The ingredients are simple: cream cheese, sugar, eggs, heavy cream, vanilla extract, flour, and matcha. If you don’t have matcha powder on hand, you can go without for a classic version. Once baked, the edges are set but the middle is slightly underbaked and sooo creamy. The cake is then placed under the broiler for about a minute or two until it caramelizes and has that burnt look on top.

Once you make this cheesecake a few times, it’s definitely going to become a favorite. It’s also the easiest to make for events. Trust me.

The key to making this cheesecake is making sure that the cream cheese is at room temperature. If the cream cheese isn’t at room temperature, it will form lumps instead of whipping into a smooth creamy texture which is what you want for the cheesecake. So make sure to set that cream cheese out on the counter at the very least an hour. A few hours would be best.

Preheat the oven to 400F. Prepare a 7-inch spring form baking pan by greasing it with butter. Line the baking pan with two sheets of parchment paper overlapping each other so that it hangs off the sides at least 2 inches. This will help you lift the cheesecake later. Place the baking pan on a baking sheet. Set aside for now.

In a large sized bowl, add cream cheese and granulated sugar. Use a hand mixer to mix the ingredients until well incorporated and smooth.

Next, add large eggs, mixing until well incorporated.

Add heavy cream and vanilla extract to the bowl and beat until combined.

Sift all purpose flour and matcha powder evenly over the cream cheese mixture through a fine sieve. Mix until all the flour and matcha has been combined. The batter should look smooth.

Pour the batter into the prepared pan.

Bake the cheesecake for about 30-33 minutes until the cheesecake is set but the middle is still jiggly.

Set the oven to broil. Broil the cheesecake for about 1-2 minutes until the top as browned and caramelized. Make sure to watch the cheesecake so that it doesn’t burn.

Allow the cheesecake to cool a little before taking out of the spring form pan. Allow the cheesecake to cool completely before removing the parchment paper.

Serve the matcha basque burnt cheesecake at room temperature.

You can refrigerate the cheesecake, but make sure to let the cheesecake come to room temperature before serving. The cheesecake is also best eaten fresh.

Enjoy!

Print