Matcha Basque Cheesecake

Name: Matcha Basque Cheesecake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 16 oz full-fat cream cheese, room temperature; 1/2 cup granulated sugar; 3 large eggs, room temperature; 1 cup heavy whipping cream; 3 tbsp ceremonial-grade matcha powder, sifted; 2 tbsp all-purpose flour, sifted; 1 tsp pure vanilla extract; 1/4 tsp fine salt

Individual high-heat Basque-style cheesecakes with ceremonial-grade matcha baked in ramekins for a burnt, crinkled top and a custardy, barely-set center. The bittersweet matcha cuts through the rich cream cheese for a perfectly balanced dessert.

45 minMediumServes 6500 cal/serving

JapaneseDessertOvenVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

16 oz full-fat cream cheese, room temperature
1/2 cup granulated sugar
3 large eggs, room temperature
1 cup heavy whipping cream
3 tbsp ceremonial-grade matcha powder, sifted
2 tbsp all-purpose flour, sifted
1 tsp pure vanilla extract
1/4 tsp fine salt

Instructions

1

Preheat oven to 450 degrees F. Lightly grease six 6-ounce ramekins and line each with parchment paper, pressing to fit with overhang.
2

Beat 16 oz room temperature full-fat cream cheese and 1/2 cup granulated sugar together until very smooth, about 2 minutes. Scrape down the sides.
3

Add 3 large eggs one at a time, beating well after each. Mix in 1 tsp pure vanilla extract.
4

Whisk 3 tbsp sifted ceremonial-grade matcha powder into 1 cup heavy whipping cream until no lumps remain. Pour into the cream cheese mixture and beat on low until combined.
5

Sift in 2 tbsp sifted all-purpose flour and 1/4 tsp fine salt, then fold gently until just incorporated.
6

Divide batter evenly among prepared ramekins, filling to about 3/4 full.
7

Bake for 20 to 25 minutes until tops are deeply browned and centers still jiggle slightly when shaken.
8

Cool in ramekins for at least 20 minutes before serving warm, or refrigerate for 4 hours for a firmer texture. Dust with additional matcha before serving if desired.

Questions

Can I make Matcha Basque Cheesecake dairy-free?

Not cleanly. Here the dairy (16 oz full-fat cream cheese, room temperature, 1 cup heavy whipping 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 Matcha Basque Cheesecake gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make 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 Matcha Basque Cheesecake?

Yes. As written it serves 6. 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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