Basque Matcha Burnt Cheesecake
The iconic San Sebastián Basque cheesecake — intentionally over-baked until the top is dramatically charred and caramelised, the interior a flowing, custard-like cream cheese centre — reinvented with ceremonial-grade matcha blended through the batter for earthy, bittersweet contrast against the sweet cheese.
- Total
- 50 min
- Serves
- 8
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Preheat oven to 230°C/450°F fan. Line a 23 cm springform tin with two sheets of crumpled parchment going up the sides.
About 5 min
Beat cream cheese and sugar until very smooth. Add eggs one at a time. Add cream, vanilla and salt.
About 14 min
Sift in flour and matcha; whisk until smooth and a vivid green. The batter should be liquid.
About 14 min
Pour into the prepared tin. Bake 50–55 minutes until the top is very dark (burnt and blistered) and the centre still wobbles significantly — like jelly.
About 14 min
Cool completely in the tin. Refrigerate at least 4 hours (overnight for a creamier, set centre). The collapsed, dramatic appearance is correct. Serve at room temperature.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 12 g
- Carbs
- 36 g
- Fat
- 38 g
- Fibre
- 1 g
- Sugar
- 30 g
- Sodium
- 340 mg
Contains: gluten, dairy, eggs
You might also cook
All Spanish recipes
Recipe by Boon Tools.