If you love cheesecake but want to try something a little different (and a whole lot fancier), then this Strawberry Matcha Basque Cheesecake is for you! Inspired by the flavors of a strawberry matcha latte, it’s creamy, rich, and packed with bold flavors of earthy matcha and sweet strawberries. Plus, that iconic Basque-style burnt top? Absolute perfection.
My other recipes are also really delicious! Check out the matcha cheesecake tart as well as my strawberry green tea tiramisu.
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What is Basque Cheesecake?
Basque cheesecake is a crustless, burnt cheesecake that hails from the Basque region of Spain. Unlike traditional cheesecakes, which are carefully baked in a water bath to prevent cracks, Basque cheesecake embraces imperfections—it's meant to be deeply caramelized on top while staying ultra creamy inside. The high oven temperature gives it a signature burnt exterior while leaving the center beautifully jiggly and custardy. No fussy crust or complicated techniques, just pure indulgence.
🍵What is Matcha?
Matcha is a Japanese finely ground green tea powder. I'll be honest, it's expensive! However, when it comes to baking, don't get too caught up in quality. I use the cheapest culinary grade matcha that I can get my hands on. Feel free to add more or less depending on your preference. There are different types of matcha:
1. Ceremonial-Grade Matcha
Purpose: Best for traditional tea preparation and drinking on its own.
Flavor: Smooth, umami-rich, with minimal bitterness.
Color: Vibrant, bright green.
Texture: Silky and fine, dissolves well in water.
Uses: Drinking as a hot or iced tea, whisked with water.
Features: Made from the youngest, tenderest tea leaves, often handpicked and stone-ground.
2. Culinary-Grade Matcha
Purpose: Designed for cooking and baking.
Flavor: Stronger and slightly more astringent than ceremonial-grade.
Color: Slightly darker green with less vibrancy.
Texture: Fine but less delicate than ceremonial-grade.
Uses: Incorporating into lattes, smoothies, desserts (like your matcha cheesecake tart), and savory dishes.
Features: A more affordable option made from slightly older tea leaves.
3. Premium-Grade Matcha
Purpose: A versatile middle ground between ceremonial and culinary-grade matcha.
Uses: Drinking (especially in lattes) or high-quality recipes that highlight matcha.
Flavor: Balanced with a hint of sweetness and some bitterness.
Color: Bright green, though not as vivid as ceremonial-grade.
Texture: Fine, dissolves well, suitable for both drinking and cooking.
🥣Ingredients
Cheesecake Batter Ingredients:
- Cream cheese
- Eggs
- Sugar
- Matcha powder
- All-purpose flour
- Heavy cream
- Pinch of salt
Strawberry Topping Ingredients:
- Heavy whipping cream
- Mascarpone
- Powdered sugar
- Freeze-dried strawberry powder
Optional: Fresh strawberries and fondant flowers for decoration
See recipe card for quantities.
📖Instructions
Step 1:
Preheat your oven to 240C/465F. Take a sheet of parchment paper, crumple it into a ball, then unfold it and use it to line a 24cm/9-inch round cake pan. The crinkles give the cheesecake its signature rustic edges. Blend the Batter: In a blender, combine cream cheese, eggs, sugar, matcha powder, flour, heavy cream, and salt. Blend until smooth and creamy.
Step 2:
Strain & Bake: Pour the batter through a sieve into the prepared pan. This helps eliminate lumps and air bubbles for a smoother texture. Bake for 35 minutes until the top is browned, but the center is still wobbly. Allow the cheesecake to cool to room temperature before transferring it to the fridge to set.
Step 3:
Make the Strawberry Topping: In a mixing bowl, beat heavy whipping cream, mascarpone, powdered sugar, and freeze-dried strawberry powder until stiff peaks form.
Step 4:
Assemble & Decorate: Spread the strawberry topping evenly over the chilled cheesecake. Refrigerate for another 2-3 hours to set. If you're feeling fancy, top with fresh strawberries and fondant flowers. For clean slices, heat a knife under hot water, wipe it dry, and cut through the cheesecake smoothly.
Hint: Use pre-made tart shells to save time!
Substitutions
- Matcha Powder: If you don't like matcha you can use cocoa powder for a chocolate version or leave it out for a classic plain Basque cheesecake.
- Mascarpone: Replace with more cream cheese or Greek yogurt for a tangier topping.
Variations
- Citrus Twist: Add lemon or orange zest for a bright, refreshing flavor.
- Berry Swirl: Swirl in some raspberry or blueberry puree before baking for extra fruitiness.
Equipment
You do need some equipment for this recipe. Here is everything you need.
- 24cm/9-inch round cake pan
- Parchment paper
- Blender or food processor
- Fine-mesh sieve
- Mixing bowls
- Electric mixer (for the topping)
- Spatula
Storage
Refrigerator: Store the cheesecake in an airtight container for up to 4 days.
Freezer: Wrap slices tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
Top Tip
For an ultra-smooth cheesecake, blend the batter thoroughly and always strain it through a sieve before baking. This helps remove any lumps and excess air, ensuring the perfect creamy consistency. Also do not overbake. The batter should still be wobbly in the center when you take it out of the oven.
FAQ
It’s normal for Basque cheesecake to be jiggly in the center. However, if it’s too liquidy, you might need to bake it a few minutes longer. Slight jiggle is fine! but a soupy center needs a bit longer.
Absolutely! Just leave out the matcha and enjoy a classic Basque cheesecake with strawberry topping.
The edges should be set, but the center should still jiggle when you shake the pan gently. It will firm up as it cools.
Yes! You can blend fresh strawberries into the mascarpone mixture, but the freeze-dried strawberry powder gives a more intense flavor without adding extra moisture.
Strawberry Matcha Basque Cheesecake
This strawberry matcha basque cheesecake is creamy, rich, and packed with bold flavors of earthy matcha and sweet strawberries.
Ingredients
Cheesecake Batter
- 440g cream cheese
- 3 eggs
- 120g sugar
- 12g matcha powder
- 20g all purpose flour
- 270g heavy cream
- pinch of salt
Strawberry topping
- 330ml heavy whipping cream
- 250g cup mascarpone
- 86g powdered sugar
- 6 tablespoon freeze dried strawberry powder
Optional
- Fresh strawberries and fondant for decoration
Instructions
- Preheat the oven to 240C/465F. Crumple one sheet of parchment paper into a ball, unfurl the paper and use this to line your 24cm/9inch round cake pan.
- To a blender, add cream cheese, eggs, sugar, matcha powder, all purpose flour, heavy cream, and salt. Blend until smooth.
- Pour the batter through a sieve into the pan. This will remove most air bubbles and lumps. Bake for 35 minutes. The batter will be brown and still jiggly in the center. Allow to cool and transfer to the fridge.
- To make the strawberry topping, beat together heavy whipping cream, mascarpone, powdered sugar, and freeze dried strawberry powder until stiff. Spread the mixture onto the cooled cheesecake. Then finally allow it to set in the fridge for 2-3 hours.
- Decorate with fresh strawberries and fondant flowers. To slice, heat a knife under hot water and carefully wipe the blade dry. This allows for cleaner cuts.
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