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After trying the Matcha Burnt Cheesecake at the Tokyo Restaurant at Isetan, we fell in love with it! So, I used my Basque Burnt Cheesecake recipe and tweaked it. The taste is not identical but close enough. I think a lot depends on the matcha powder and what I used is probably not the same and that would affect the result of the cake.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Matcha Basque Burnt Cheesecake

Yields: 7" round cake

INGREDIENTS:

500g cream cheese, room temperature

130g caster sugar/icing sugar (I used brown sugar and blend into powder)

1/2 tsp salt

4 eggs (L size)

1 tsp Vanilla Extract

260g heavy cream or whipping cream

60g plain greek yogurt (optional)

10g corn starch

25g matcha powder (I used Uji Matcha Powder)

Utensil:

7" round loose base cake tin

METHOD:

Preparation:

Gather all the ingredients. Make sure the cream cheese is at room temperature.
Preheat the oven to 220C (top and bottom heat).
Grease a 7-inch (18cm) round cake tin, then line with parchment paper. Leave about 2 inches of parchment paper overhang around all edges. Please watch the video to see how I line the cake tin.

To Make The Batter:

Beat cream cheese, sugar with electric mixer until creamy and sugar has dissolved.
Add in eggs, one at a time. Mix until one egg is fully incorporated before adding the next egg. Scrape down the sides of the bowl if necessary.
Add in vanilla extract and salt, continue to mix with electric mixer until just incorporated.
Combine whipping cream and greek yogurt in a jar.
In another mixing bowl, sift corn starch (optional) and matcha powder together. Pour the whipping cream mixture a little bit at a time as you stir and blend together until you finish all whipping cream mixture and get a smooth batter. Add few tablespoons of cream cheese batter if it’s too thick.
Pour the mixture into the cream cheese batter and mix until well incorporated with electric mixer.
Pour the batter into the prepared cake tin slowly. Skin the top gently with spatula while pouring to break the air bubbles.

To Bake:

Bake in the preheat oven for 30 - 35 minutes until the top is dark golden brown or almost charred. The cake should be wobbling when you give the pan a jiggle.
Leave the cake in the oven to cool gradually so it will not collapse too much.

To Chill:

After cake cools down, wrap the cake and refrigerate for 6 hours or overnight to set.
Remove from the cake tin and serve it chilled.

Note:

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

Anonymous21 August 2022 at 01:17
Hihi, may I know what you mean by top and bottom heat in the preheating process? Will the baking function in a built-in oven be the same?
Anonymous22 August 2022 at 18:37
Eggless option
Enleng 恩灵6 September 2022 at 01:58
Hi for 8 inch do I double the ingredients above?
Anonymous30 October 2022 at 19:36
Thanks for sharing the recipe. I baked over the weekend but the cake didn’t turnout as burnt as yours. Should I increase the temperature, I use top bottom heat at 220. The texture is soft but not jiggly, is this correct
Anonymous25 October 2023 at 19:45
Hi, wat is the cornstarch quantity