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A slice of Basque matcha cheesecake is served on a plate with a silver spoon.

Matcha Cheesecake

If you love matcha, this Matcha cheesecake is going to be your new favorite dessert. It's rich, creamy, and has that distinctive earthy matcha flavor running all the way through. It's based on the Basque-style burnt cheesecake method - no water bath, no crust, no stress, just a deeply flavored, beautifully set cheesecake that's surprisingly easy to make.
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Prep Time: 5 minutes
Cook Time: 50 minutes
Cooling time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 8 pieces
Calories: 493kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Hand mixer
  • 2 Mixing bowls
  • 8-inch (20cm) springform pan
  • Parchment paper

Ingredients

  • 550 g cream cheese at room temperature
  • 150 g white sugar
  • 25 g cornstarch
  • 12 g matcha powder preferably ceremonial grade
  • 4 large eggs at room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 340 g heavy cream at room temperature

Instructions

  • Preheat the oven to 220C (425F) and line an 8-inch (20cm) springform pan with parchment paper so the bottom and the sides are completely covered.
  • In a bowl, add the sugar, cornstarch and matcha powder. Mix well.
  • In a large mixing bowl, add the cream cheese and the sugar mixture. Beat with a hand mixer on low until well combined.
  • Then, add the eggs, lemon juice and vanilla and beat on low until fully incorporated.
  • Pour in the heavy cream and beat once again to incorporate.
  • Pour the mixture into the prepared pan, tap it several times on a flat surface to remove large air bubbles, and bake for about 40 minutes or until the cheesecake is jiggly in the center and the top is dark brown. The cheesecake will rise and a few cracks may appear during baking.
  • Let the cheesecake cool down to room temperature in the pan. Then place the cheesecake into the fridge to cool down further for 2 hours if you want a softer texture or 6 hours if you want a firmer, closer to a classic cheesecake texture.
  • Remove from the pan onto a serving plate and serve.

Video

Notes

Store in an air-tight container in the fridge for up to 4 days.
Freeze tightly wrapped in plastic wrap and a piece of foil for up to 2 months. Thaw in the fridge before serving.

Nutrition

Nutrition Facts
Matcha Cheesecake
Serving Size
 
1 piece
Amount per Serving
Calories
493
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
199
mg
66
%
Sodium
 
985
mg
43
%
Potassium
 
164
mg
5
%
Carbohydrates
 
22
g
7
%
Fiber
 
0.03
g
0
%
Sugar
 
4
g
4
%
Protein
 
9
g
18
%
Vitamin A
 
1742
IU
35
%
Vitamin C
 
1
mg
1
%
Calcium
 
107
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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