Matcha Cheesecake (Basque Burnt Style)

If you love matcha and cheesecake, you have to try this Matcha Cheesecake! It has two creamy layers of rich, classic cheesecake and earthy matcha cheesecake, all topped with a beautifully browned Basque-style crust. It’s a lovely dessert for matcha lovers and surprisingly easy to make at home.

This time, I decided to combine two of my favorites: matcha and classic cheesecake. Instead of making an entirely green cheesecake, I made a two-layer matcha cheesecake with a beautiful green matcha layer at the bottom and a creamy vanilla cheesecake layer on top.

I’ve always loved making cheesecakes, especially the ones that are popular across Asia. From my Ube Cheesecake to my Brownie Burnt Cheesecake, there’s always something fun about experimenting with different flavors. If you love cheesecakes as much as I do, you’ll find plenty more delicious ideas in my Cheesecake Recipes collection.

I baked this matcha cheesecake Basque-style to give it that gorgeous caramelized top, then finished it with a light dusting of matcha powder. The combination of earthy matcha and rich cream cheese is delicious without being overly sweet.

If you enjoy matcha desserts or love a good Basque burnt cheesecake, I think you’ll really enjoy this one!

Recipe Ingredients

Ingredient Notes

• Cream Cheese. Use full-fat, block-style cream cheese for the best rich and creamy texture. Let it soften to room temperature before mixing to prevent lumps in the cheesecake batter.
• Matcha Powder. I recommend using good-quality ceremonial-grade matcha powder for its vibrant green color, smooth flavor, and delicate earthy notes. It’s perfect for this matcha cheesecake and gives the green layer a beautiful color without excessive bitterness.
• Heavy Cream. Adds richness and gives the cheesecake its smooth, creamy texture. I recommend using heavy cream with at least 35% milk fat.
• Powdered Sugar. Dissolves easily into the cheesecake batter, creating a smooth texture. Sift it before adding if it contains lumps.

How to Make Matcha Cheesecake

STEP 1. Prepare the cheesecake batter. In a large mixing bowl, beat the softened cream cheese until smooth (Image 1). Add the powdered sugar and continue mixing until well combined (Image 2). Gradually pour in the heavy cream and mix until smooth (Image 3). Add the eggs, one at a time, mixing on low speed after each addition until just incorporated (Image 4).

STEP 2. Divide and flavor the batter. Add the vanilla extract and cornstarch (Images 5, 6). Mix on low speed until well combined. Strain the cheesecake batter through a fine-mesh sieve to remove any lumps and achieve a smooth texture (Image 7).

Divide the batter into two portions, setting aside one-third for the matcha layer and leaving the remaining two-thirds for the plain cheesecake layer. Add the matcha powder to the smaller portion (Image 8) and gently mix with a spatula until smooth and evenly combined (Image 9).

STEP 3. Layer and bake the cheesecake. Pour the matcha batter into a parchment-lined baking pan with a removable bottom (Image 10). Bake in a preheated oven at 470°F (240°C) for about 5 minutes, or until a thin skin forms on the surface.

Remove the pan from the oven and gently pour the remaining plain cheesecake batter over the matcha layer (Image 11). Return the pan to the oven and bake for another 20–25 minutes, keeping an eye on the top to prevent excessive browning.

Once the cheesecake is baked, remove it from the oven and let it cool completely before slicing (Image 12).

Serving Suggestions

Enjoy this creamy matcha cheesecake as a Japanese-inspired afternoon treat with a glass of Oolong Milk Tea or Assam Milk Tea. Their fragrant tea flavors pair wonderfully with the earthy matcha. For something lighter and more refreshing, serve it with a floral Osmanthus Syrup Drink or a zesty Lemon Ginger Drink to balance the richness of the cheesecake.

Matcha Cheesecake FAQs

Storage

Refrigerator: Let the matcha cheesecake cool completely before covering it and transferring it to the refrigerator. Store it in an airtight container or cover it tightly with plastic wrap for up to 4–5 days. Keep it refrigerated until ready to serve.

Freezer: You can also freeze individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator before serving.

Serving Tip: For a creamier texture, let the cheesecake sit at room temperature for about 15–20 minutes before serving. Avoid leaving it out for more than 2 hours, or 1 hour in very hot conditions.

More Cheesecake Recipes

• Iceberg Cheesecake
• Pandan Cheesecake
• No Bake Mango Cheesecake
• Burnt Basque Cheesecake
• Japanese Cheesecake