Japanese Matcha Basque Cheesecake

Name: Japanese Matcha Basque Cheesecake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8 servings
Cuisine: Japanese
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

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.

85 minMediumServes 8340 cal/serving

JapaneseDessertOvenVegetarianGluten-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

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

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.
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.
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.
4

Add 1 tsp pure vanilla extract, 1/4 tsp salt, and 2 tbsp cornstarch; mix until just incorporated. Do not overmix.
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.
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.

Questions

Can I make Japanese Matcha Basque Cheesecake dairy-free?

Not cleanly. Here the dairy (24 oz full-fat cream cheese, room temp, 1 1/2 cups heavy cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make Japanese Matcha Basque Cheesecake ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Japanese Matcha Basque Cheesecake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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