Matcha Basque Burnt Cheesecake

Matcha Burnt Basque Cheesecake


  • 500 g (16 oz) cream cheese, room temperature
  • 1/2 cup greek yogurt
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs, room temperature
  • 2 tbsp all purpose flour
  • 1 tablespoon Aiya Culinary Grade Matcha

This makes an 8 inch round pan of cheesecake.


  1. Preheat the oven to 400 degrees. Line the pan with parchment paper.
  2. In a bowl of a stand mixer, add cream cheese, greek yogurt, sugar, salt, and vanilla extract. Beat on medium-high speed until creamy, approximately 5 minutes.
  3. Add eggs. Beat on medium-high speed until combined, approximately 3 minutes.
  4. Then, add flour and matcha powder. Beat on medium-high speed until combined, approximately 3 minutes. You can now optionally strain the mixture for a more smooth consistency.
  5. Bake at 400 degrees until the top of the cheesecake is browned, approximately 40 minutes.
  6. Remove the cheesecake from the oven, let it cool to room temperature, and place in the fridge for at least 1 hour. Now, you’re done!

Matcha Burnt Basque Cheesecake is a creamy and delicious dessert to complement any dinner or sweet tooth craving. The matcha in this really brings out the creaminess and adds a unique depth of flavor that adds to the caramelized top and bottom that is so signature to a burnt Basque cheesecake. This consistency is quite dense, but if you want something lighter just add a little bit more greek yogurt. Let me know in the comments below if you made these Matcha Burnt Basque Cheesecake and how it went!

If you’d like to support me and my food journey, buy some of my cute Asian food inspired stickers! (More pricing options here.)

Jen’s Food Lab Combo Pack

Get the best of both worlds with two of each sticker! You’ll receive two Dim Sum Board stickers and two Asian FOOD stickers.


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