A Cheesecake Unlike Any Other

Have you ever seen a cheesecake that’s meant to be burnt? Hailing from the Basque region of Spain, the Basque cheesecake is a showstopper famous for its rustic, crustless appearance. It’s baked at a high temperature to create a stunningly dark, caramelized top, which provides a beautiful contrast to the impossibly soft and creamy custard inside.

Our recipe adds a unique Japanese twist to this Spanish classic. By weaving in high-quality decaffeinated matcha, we introduce a gentle, earthy flavor and a gorgeous, vibrant green color. This creates a perfect harmony between the rich, molten center and the distinct notes of green tea, making for a truly unforgettable dessert you can enjoy any time of day.

Ingredients

Full-Fat Cream Cheese: 1 lb (450g), at room temperature
Granulated Sugar: 3/4 cup (150g)
Large Eggs: 3, at room temperature
Heavy Cream: 3/4 cup (180ml)
High-Quality Decaf Matcha Powder: 1.5 tablespoons (12g)
All-Purpose Flour: 1 tablespoon (10g)
Salt: 1/4 teaspoon

Instructions

Prepare Oven and Pan: Preheat your oven to 400°F (200°C). Line a 6-inch round cake pan with two overlapping sheets of parchment paper, pressing it in and allowing the edges to extend about 2 inches above the rim of the pan.
Beat Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat the room temperature cream cheese on medium speed until completely smooth and free of lumps. Add the sugar and salt, and beat until fully combined.
Make Matcha Paste: Sift the decaf matcha powder into a small bowl. Add a few tablespoons of the cream cheese mixture and stir with a spatula until a smooth, lump-free green paste forms.
Combine with Matcha: Add the matcha paste back into the large bowl with the rest of the cream cheese mixture. Beat on low speed until the color is uniform.
Add Eggs and Flour: Beat in the eggs one at a time on low speed, mixing only until each is just incorporated. Sift the flour over the batter and mix on low until just combined.
Finish the Batter: Pour in the heavy cream and continue to mix on low speed until the batter is smooth and homogenous. Do not overmix.
Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes. The top will be dark brown, the edges set, but the center will still be very jiggly.
Cool Completely: Remove from the oven and let the cheesecake cool completely in the pan at room temperature (about 2-3 hours). The cheesecake will sink in the middle as it cools.
Chill: Once at room temperature, cover the pan and transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight.
Serve: Lift the cheesecake out of the pan using the parchment paper. Let it sit at room temperature for 20-30 minutes before slicing with a sharp knife and serving.

Why We Love Decaf Matcha in This Cheesecake

Matcha has a unique, delicious flavor, but its natural caffeine can be a concern, especially in an evening dessert. That’s where decaf matcha shines! It offers a brilliant alternative, letting you enjoy the rich taste and beautiful color of green tea without any stimulating effects. This makes our cheesecake the perfect treat for any time of day, even for those who are sensitive to caffeine. The natural decaffeination process preserves the matcha’s refined, earthy flavor, which pairs beautifully with the rich, creamy cheesecake.

The Secret to That “Burnt” Top

That iconic, deeply caramelized top is the signature of a Basque cheesecake. The secret? High heat! By baking the cheesecake at a high temperature (around 400°F or 200°C), the top caramelizes quickly, creating that gorgeous dark brown color and a complex, slightly bitter flavor that perfectly balances the sweet and creamy filling. Don’t be afraid of the color—it’s not burnt, it’s beautifully caramelized and essential to the dessert’s unique character. You’ll also see the cheesecake puff up dramatically in the oven, which is all part of the fun!

Baking to Creamy Perfection

Once your batter is in the parchment-lined pan, it’s ready for the hot oven. Bake for about 25 to 35 minutes, keeping in mind that all ovens are a little different. You’re looking for a dark brown top and set edges, but the center should still be very jiggly—it will look undercooked, and that’s exactly what you want! To check, give the pan a gentle shake; the center should wobble like jelly. This jiggly center is what magically transforms into a rich, molten texture as it cools.

Cooling: The Final, Crucial Step

Patience is key after baking! Once you take the cheesecake out of the oven, you must let it cool completely at room temperature, which can take a few hours. You’ll notice it sinks in the middle as it cools—this is normal and part of its rustic charm. It may be tempting to rush it into the fridge, but a slow, gradual cool is essential for a perfectly smooth texture. Once it’s at room temperature, cover it and chill in the refrigerator for at least four hours, or preferably overnight. This is where the magic really sets in, allowing the flavors to deepen and the texture to become incredibly creamy.

How to Serve Your Masterpiece

Before serving, let the cheesecake sit at room temperature for about 20-30 minutes to take the chill off and soften slightly. You can serve it right on its rustic parchment paper or peel it back and place it on a beautiful plate. For clean, neat slices, use a sharp knife and wipe it clean between each cut. This dessert is a star all on its own—no toppings needed! The incredible flavors of the caramelized top and the creamy matcha center are all you need.

Storing Your Cheesecake

If you have any leftovers, cover them well and store them in the refrigerator for up to four days. You might even find the flavors get richer after a day or two! While it’s best enjoyed fresh, you can serve it chilled right from the fridge. We don’t recommend freezing this cheesecake, as the thawing process can ruin its signature creamy texture. It’s best enjoyed fresh to experience that wonderful contrast between the firm exterior and the soft, luscious interior.