Japanese Matcha Basque Cheesecake
A dramatic oven-baked cheesecake with a deeply caramelized top and a custardy, barely-set interior, laced throughout with earthy Japanese matcha. Plan ahead: the cheesecake must cool and chill overnight before slicing.
Ingredients
- 24 oz full-fat cream cheese, room temp
- 2/3 cup granulated sugar
- 2 tbsp ceremonial-grade matcha powder, sifted
- 1 1/2 cups heavy cream
- 4 large eggs, room temp
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
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1
Preheat oven to 450°F (230°C). Grease a 9-inch springform pan and line with parchment paper, allowing it to rise at least 2 inches above the rim.
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2
Beat 24 oz room temp full-fat cream cheese and 2/3 cup granulated sugar together in a stand mixer or with hand beaters on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the sides.
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3
Whisk 2 tbsp sifted ceremonial-grade matcha powder into 1 1/2 cups heavy cream until no lumps remain, then add to the cream cheese mixture along with 4 room temp large eggs, one at a time, beating well after each addition.
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4
Add 1 tsp pure vanilla extract, 1/4 tsp salt, and 2 tbsp cornstarch; mix until just incorporated. Do not overmix.
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5
Pour the batter into the prepared pan and bake at 450°F for 25 minutes, then reduce heat to 400°F and bake another 15 to 20 minutes. The top should be very deeply browned and the center should still wobble like set gelatin.
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6
Remove from oven and let cool completely in the pan at room temperature, then refrigerate overnight. The interior will firm up considerably as it chills. Unmold and serve in slices.