MATCHA BASQUE CHEESECAKE RECIPE CREAMY SAN SEBASTIAN CHEESECAKE
- Hamlet Margar
- Aug 11
- 5 min read
This Matcha Basque Cheesecake recipe combines the deeply caramelized exterior of a classic San Sebastián-style cheesecake with the earthy, slightly bitter flavor of ceremonial-grade matcha.
Basque cheesecake is one of those desserts that looks almost intentionally imperfect — deeply browned on the outside, but soft, creamy, and almost custard-like in the center.
Matcha gives that classic texture a completely different personality. Its slight bitterness works especially well against the richness of full-fat cream cheese and heavy cream. Because the flavor of matcha is delicate, however, ingredient quality matters much more here than it would in many other baked desserts.
One of the most important decisions I make in this recipe is actually what not to add: vanilla.
Vanilla is beautiful in a classic cheesecake, but in a Matcha Basque Cheesecake it can easily compete with the tea and soften its distinctive flavor. Here, I want the matcha to remain the star.
The finished cheesecake should have a dramatically caramelized exterior while the center remains creamy rather than completely set. You can adjust exactly how soft you want the center simply by changing the baking time by a few minutes.
Recipe Details
Prep Time: Approximately 15 minutes
Room-Temperature Rest Before Preparation: 45 minutes
Bake Time: 20–28 minutes
Cooling Time: 3 hours
Chilling Time: Minimum 6 hours, preferably overnight
Servings: 6
Course: Dessert
Cuisine: Japanese-inspired / Basque-inspired
Type: Cheesecake
Pan Size: 6-inch / 15 cm springform pan
Bake Temperature: 230°C / 445°F
Author: Chef Hamlet Margar
Why You’ll Love This Matcha Cheesecake Recipe
This cheesecake is all about contrast: a dramatically caramelized exterior surrounding a smooth, creamy matcha center.
It doesn't require a traditional cookie crust, so the focus stays entirely on the cream cheese and matcha filling.
The final texture is also customizable. A shorter bake creates an exceptionally gooey center, while a few additional minutes produce a more set but still creamy cheesecake.
And because the recipe uses only 10 g of matcha, its flavor is present without overpowering the richness of the cheesecake.
Ingredients - For a 6-inch / 15 cm springform pan
350 g full-fat cream cheese
105 g granulated sugar
2 medium eggs1
egg yolk
200 ml heavy cream, not whipped
10 g premium ceremonial-grade matcha
1 tbsp sweetened condensed milk
1 tsp cornstarch
1 tbsp hot water, around 80–90°C / 175–195°F
Ingredient Notes
Cream cheese: Use full-fat cream cheese. Basque cheesecake depends on richness and moisture to create its characteristic creamy interior.
Matcha: Quality matters significantly here. Lower-quality matcha can develop stronger bitterness after baking and usually won't produce the same clean flavor or vibrant color.
Heavy cream: Add the heavy cream in its liquid form. Do not whip it before incorporating it into the cheesecake mixture.
Sweetened condensed milk: A small amount adds additional richness and sweetness without overwhelming the matcha.
Cornstarch: Only a small amount is used because the cheesecake should remain much softer than a traditional dense baked cheesecake.
Hot water: Use water around 80–90°C / 175–195°F to dissolve the matcha smoothly.
Vanilla: I intentionally leave vanilla out of this recipe. Its flavor can compete with the delicate character of premium matcha.
How to Make Matcha Basque Cheesecake
Bring the ingredients to room temperature.Remove the refrigerated ingredients approximately 45 minutes before you begin. Bringing them closer to room temperature makes it easier to create a smooth cheesecake mixture.
Prepare the pan.Line a 6-inch / 15 cm springform pan with parchment paper, allowing enough paper to extend above the sides of the pan.
Prepare the matcha.Combine the ceremonial-grade matcha with 1 tablespoon of hot water at approximately 80–90°C / 175–195°F. Mix until smooth and free of dry lumps.
Prepare the cream cheese base.Mix the full-fat cream cheese and granulated sugar until smooth and evenly combined.
Add the eggs.Incorporate the two whole eggs and one egg yolk gradually, mixing until combined.
Add the remaining ingredients.Add the heavy cream, sweetened condensed milk, cornstarch, and prepared matcha mixture. Mix until the batter is smooth and evenly colored.
Do not add vanilla. In this version, vanilla can mask some of the delicate matcha flavor.
Fill the pan.Pour the cheesecake mixture into the prepared springform pan and gently level the surface.
Bake at high temperature.Preheat the oven to 230°C / 445°F and place the cheesecake on the center rack.
Bake according to your preferred center texture:
20–22 minutes: very gooey center24–26 minutes: creamy center28 minutes: my preferred texture
Avoid baking significantly longer than 28 minutes if you want to preserve the characteristic creamy Basque cheesecake center.
Cool completely.Remove the cheesecake from the oven and allow it to cool at room temperature for approximately 3 hours.
Don't judge the final texture while the cheesecake is still hot. The center will continue to set as it cools.
Refrigerate.Once completely cooled, cover the cheesecake and refrigerate it for at least 6 hours, preferably overnight.
Bring to temperature before serving.For the best texture and flavor, remove the cheesecake from the refrigerator approximately 1 hour before serving.
Chef’s Tips
Don't judge a Basque cheesecake by how soft the center looks immediately after baking. It continues to set considerably while cooling and chilling.
Avoid overbaking. Just a few additional minutes can transform the center from creamy and custard-like into a much firmer, more traditional cheesecake texture.
Use good-quality matcha. With such a short ingredient list, there is nowhere for poor-quality matcha to hide.
Finally, don't add vanilla simply because you're accustomed to using it in cheesecake. In this recipe, allowing the matcha to remain the dominant aromatic flavor creates a cleaner result.
Serving Ideas
Matcha Basque Cheesecake is rich and flavorful enough to serve completely on its own.
If you'd like to add something alongside it, keep the accompaniment simple so the matcha remains dominant. Fresh berries, lightly sweetened cream, or a light dusting of additional matcha can all work beautifully.
How to Store Matcha Basque Cheesecake
Keep the cheesecake covered in the refrigerator.
For the best texture, allow individual portions to sit at room temperature briefly before serving rather than eating the cheesecake immediately from the refrigerator.
Frequently Asked Questions
Why is my Matcha Basque Cheesecake still soft in the center?
That's intentional. A creamy, soft center is one of the defining characteristics of San Sebastián-style Basque cheesecake. It will also continue to set as it cools and chills.
Can I add vanilla to Matcha Basque Cheesecake?
You can, but I intentionally don't recommend vanilla for this version. Vanilla can compete with and mask some of the delicate flavor of premium matcha.
What kind of matcha should I use for cheesecake?
Use high-quality matcha with a clean flavor and vibrant color. Because matcha is one of the dominant flavors in this recipe, its quality will noticeably affect the finished cheesecake.
How long should I bake Matcha Basque Cheesecake?
Bake at 230°C / 445°F for 20–28 minutes, depending on your preferred center texture. Around 20–22 minutes produces a very gooey center, while 28 minutes gives a more set but still creamy result.
Why does Basque cheesecake need to chill?
Cooling and chilling allow the cheesecake to finish setting and develop its final creamy texture. Refrigerate for at least 6 hours, preferably overnight.
Does Matcha Basque Cheesecake need a crust?
No. Traditional Basque-style cheesecake does not require a cookie or pastry crust. The caramelized exterior becomes part of the dessert's characteristic texture and appearance.
