Matcha Basque Cheesecake
Matcha Basque Cheesecake
Burnt-top cheese cake with earthy tones.
This creamy, smooth, and deeply earthy Basque cheesecake is elevated with ceremonial grade matcha. No artificial flavors or preservatives — just pure, rich flavor in every slice.
Ingredients
- 24 oz (680g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) sour cream
- 1 tsp vanilla extract
- 2 tbsp matcha powder (ceremonial grade)
- 2 tbsp (15g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (90g) white chocolate, melted and cooled (optional)
Instructions
- Prep: Preheat oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper.
- Make the batter: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Add cream, sour cream, vanilla, and mix until smooth. Sift in matcha powder, flour, and salt. Mix until fully incorporated. Fold in melted white chocolate if using.
- Bake: Pour batter into the prepared pan and smooth the top. Bake at 400°F (200°C) for 25 minutes, until the top is golden and the center still jiggles.
- Cool: Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 6 hours or overnight.
- Serve: Slice and enjoy the creamy, earthy goodness!
Makes: 8–10 slices
Dr. Kesha's Tip: For the best texture, let it chill overnight. The flavor gets even better the next day!
