A Cheesecake Unlike Any Other
The Basque cheesecake is a delightful dessert. It comes from the Basque region of Spain. This cheesecake is famous for its unique appearance. It has a dark, caramelized top. The inside is soft and creamy. Unlike a traditional New York cheesecake, it has no crust. The rustic, burnt look is its signature. This dessert is both beautiful and delicious. The high-temperature baking creates a wonderful contrast. The outside is firm with a slight bitterness. The inside is a rich, molten custard. Our recipe adds a special twist. We use decaffeinated matcha powder. This gives the cheesecake a gentle, earthy flavor. The vibrant green tea color is also lovely.
Ingredients
- Full-Fat Cream Cheese: 1 lb (450g), at room temperature
- Granulated Sugar: 3/4 cup (150g)
- Large Eggs: 3, at room temperature
- Heavy Cream: 3/4 cup (180ml)
- High-Quality Decaf Matcha Powder: 1.5 tablespoons (12g)
- All-Purpose Flour: 1 tablespoon (10g)
- Salt: 1/4 teaspoon
Instructions
- Prepare Oven and Pan: Preheat your oven to 400°F (200°C). Line a 6-inch round cake pan with two overlapping sheets of parchment paper, pressing it in and allowing the edges to extend about 2 inches above the rim of the pan.
- Beat Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat the room temperature cream cheese on medium speed until completely smooth and free of lumps. Add the sugar and salt, and beat until fully combined.
- Make Matcha Paste: Sift the decaf matcha powder into a small bowl. Add a few tablespoons of the cream cheese mixture and stir with a spatula until a smooth, lump-free green paste forms.
- Combine with Matcha: Add the matcha paste back into the large bowl with the rest of the cream cheese mixture. Beat on low speed until the color is uniform.
- Add Eggs and Flour: Beat in the eggs one at a time on low speed, mixing only until each is just incorporated. Sift the flour over the batter and mix on low until just combined.
- Finish the Batter: Pour in the heavy cream and continue to mix on low speed until the batter is smooth and homogenous. Do not overmix.
- Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes. The top will be dark brown, the edges set, but the center will still be very jiggly.
- Cool Completely: Remove from the oven and let the cheesecake cool completely in the pan at room temperature (about 2-3 hours). The cheesecake will sink in the middle as it cools.
- Chill: Once at room temperature, cover the pan and transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight.
- Serve: Lift the cheesecake out of the pan using the parchment paper. Let it sit at room temperature for 20-30 minutes before slicing with a sharp knife and serving.
Why Decaf Matcha is a Great Choice
Matcha is a finely ground powder of green tea leaves. It has a unique flavor and many health benefits. However, regular matcha contains caffeine. This can be a concern for some people. Decaf matcha offers a great alternative. You can enjoy the taste and color without the stimulating effects. This makes our cheesecake a perfect dessert for any time of day. It is ideal for those who are sensitive to caffeine. Decaf matcha is made using a natural process. This process removes most of the caffeine. It preserves the flavor and nutrients. When used in baking, it provides a subtle, refined taste. The earthy notes of matcha pair beautifully with the creamy cheesecake.
The Secret to the Burnt Top
The “burnt” top is the most iconic feature of a Basque cheesecake. It is achieved by baking the cheesecake at a high temperature. Preheat your oven to a high temperature, around 400 degrees Fahrenheit or 200 degrees Celsius. This high heat caramelizes the top of the cheesecake quickly. It creates a beautiful dark brown, almost black, color. This caramelization adds a complex, slightly bitter flavor. This flavor balances the sweetness of the cheesecake perfectly. Do not be afraid of the dark color. It is not actually burnt in a bad way. It is a controlled caramelization that is essential to the character of this dessert. The high temperature also helps the cheesecake to puff up dramatically in the oven.
Baking Your Cheesecake to Perfection
Pour the prepared batter into the parchment-lined pan. Place the pan in the preheated oven. Bake for about 25 to 35 minutes. The baking time can vary depending on your oven. The cheesecake should be dark brown on top. The edges should be set. However, the center should still be very jiggly. It will look undercooked, but this is normal. The cheesecake will continue to set as it cools. To check for doneness, gently shake the pan. The center should wobble like a loose jelly. This jiggly center is what creates the creamy, molten texture once the cheesecake has cooled. If the top is not browning enough, you can move the pan to a higher rack in the oven for the last few minutes of baking. Keep a close eye on it to prevent it from truly burning.
Cooling and Chilling for the Best Texture
Proper cooling is just as important as baking. Once the cheesecake is out of the oven, let it cool completely in the pan at room temperature. This can take a few hours. The cheesecake will sink in the center as it cools. This is a normal and expected characteristic of a Basque cheesecake. Do not be tempted to put it in the refrigerator while it is still warm. A gradual cooling process prevents cracks and ensures a smooth texture. Once it has reached room temperature, cover the cheesecake and transfer it to the refrigerator. Chill for at least four hours, but overnight is even better. Chilling allows the cheesecake to set fully. It also enhances the flavor. The creamy texture will be at its peak after a good chill.
How to Serve Your Creation
Before serving, take the cheesecake out of the refrigerator. Let it sit at room temperature for about 20 to 30 minutes. This will take the chill off and soften the texture slightly. To serve, carefully lift the cheesecake out of the pan using the parchment paper. You can serve it directly on the parchment paper for a rustic look. Or, you can peel back the paper and place the cheesecake on a serving plate. Use a sharp, clean knife to slice the cheesecake. Wipe the knife clean between each cut to get neat slices. This dessert is delicious on its own. You do not need any toppings. The complex flavors of the caramelized top and the creamy matcha center are the stars of the show.
Storing Your Decaf Matcha Basque Cheesecake
If you have any leftover cheesecake, you can store it in the refrigerator. Cover it well with plastic wrap or store it in an airtight container. It will keep for up to three or four days. The flavors may even deepen and become richer after a day or two. It is best to enjoy the cheesecake chilled. You can take it out of the refrigerator a few minutes before serving to let it soften slightly. Freezing the cheesecake is not recommended. The freezing and thawing process can alter the creamy texture. It is best enjoyed fresh within a few days of baking. This ensures you experience the wonderful contrast of the firm exterior and the soft, luscious interior as intended.
