Recipe: Matcha Basque Burnt Cheesecake

Move over Dalgona, now there is a new food trend that is taking the (online) world. With some cities starting to open, there are still other places that are in quarantine. So I hope this modified version of a Basque Cheesecake will put a smile on your face. While baking bread will need some techniques in kneading, this cheesecake recipe is as easy as knowing how to mix properly. 
Matcha Basque Burnt Cheesecake with Moringa

Basque cheesecake traces its roots in La ViƱa restaurant located in San Sebastian, Spain, a town known for its many, highly regarded restaurants. Unlike its New York cheesecake cousin, the Basque cake doesn't have a crust and comes out of the oven with a burnt, cracked top and jiggly inside. 

For this recipe, I modified the recipe from Phil and Mama and added moringa powder to boost health benefits. Using this recipe, there are also several different flavors you can make. Just take out the matcha to produce a classic cheesecake or you can also substitute matcha with hojicha powder or ube/taro. 

What you definitely need to have is a 6-inch pan and parchment paper to prevent the batter from sticking on the pan. 
Fresh out from the oven

Matcha Basque Burnt Cheesecake


  • 2 bars of cream cheese (450g)
  • 1/2 cup white sugar
  • 3 eggs
  • 1 cup heavy cream
  • 2 1/2 tbsp all-purpose flour
  • 1 tbsp matcha powder
  • 1 tsp moringa powder (optional)
  • 1 tbsp vanilla
  • Powdered sugar (optional for topping)


  1. Preheat oven on 460F. In a pot over low heat, place the cream cheese. Stir and allow cheese to soften into a thick cream with no clumps. Add the sugar and stir. Remove from heat when you have a smooth, creamy mixture. Add the eggs, one at a time, and mix well.
  2. Combine the flour, matcha powder and the optional moringa powder. Add the cream and vanilla extract. Mix well. Finally, add the cream cheese mixture slowly. Mix until smooth.
  3. A 6-inch springform pan is best. Place a sheet of parchment paper inside the pan, running your fingers over the inside of the rim and the bottoms to dress the pan. Leave about an inch or two of parchment paper standing tall. Crinkles are fine.
  4. Pour the batter into the pan and it should fill almost to the top. Smooth out the batter on top with a whisk and bake for 35 minutes. The top should have a beautiful burnt brown layer, which is a Basque cheesecake's signature look. The middle should be jiggly. 
  5. Cool in room temperature before refrigerating for at least 4 hours or overnight. Cut the cake and serve at room temperature. Sprinkle with powdered sugar before serving.

Yield: 1 6-inch cake

Prep Time: 00 hrs. 30 mins.

Cook time: 00 hrs. 35 mins.

Total time: 65 mins.

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