Strawberry Matcha Basque Cheesecake: The Creamy Dessert You’ll Fall in Love With
I have always loved cheesecake, but one day I wanted something different—something creamy, rich, but also a little exciting.
That’s when I thought of mixing strawberry, matcha, and the famous Basque burnt cheesecake.
Trust me, this combo is pure magic. If you love desserts that are bold but still comforting, you’ll want to make this right away.
The sweet strawberry balances the earthy matcha, and the burnt top gives it that caramelized flavor we can’t resist.
Let’s dive in, and I’ll walk you through everything step by step.
What Is Basque Cheesecake?
Basque cheesecake is also called “burnt cheesecake.” Unlike regular cheesecake, it doesn’t have a crust and it’s baked at a very high temperature, which gives it a golden burnt top and creamy inside. It’s less fussy than classic cheesecake but honestly, way more fun.
Adding strawberry and matcha makes it even better. The strawberries bring natural sweetness and freshness, while the matcha adds a deep, earthy twist. Together, they balance each other perfectly.
Why Strawberry and Matcha Work So Well Together
I know, strawberry and matcha might sound unusual if you haven’t tried them before. But here’s the secret:
- Strawberry is sweet, juicy, and bright.
- Matcha is slightly bitter, earthy, and smooth.
When they mix, it’s like sweet meets calm. The strawberry lightens the richness of the cheesecake, and the matcha cuts through the sweetness. The flavors don’t fight; they dance together.
Ingredients You’ll Need
Here’s everything you’ll need for this cheesecake. Keep it simple—most of this you might already have at home:
- 2 cups cream cheese (softened)
- 1 cup sugar
- 3 eggs
- 1 cup heavy cream
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder (good quality)
- 1/2 cup strawberry puree (fresh strawberries blended)
- Parchment paper (for lining the pan)
Step-by-Step: How to Make Strawberry Matcha Basque Cheesecake
Step 1: Prep the Pan
Line a round cake pan with parchment paper, making sure the sides come up high. This cheesecake rises a lot, so don’t skip this step.
Step 2: Beat the Cream Cheese
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy.
Step 3: Add the Eggs and Cream
Crack in the eggs one by one, mixing after each. Then pour in the heavy cream and vanilla. Stir until everything blends together.
Step 4: Divide the Batter
Split the batter into two bowls.
- In one bowl, whisk in the matcha powder.
- In the other, stir in the strawberry puree.
Step 5: Layer the Flavors
Pour the matcha batter first, then the strawberry on top. Swirl gently with a spoon or skewer if you want a marbled look.
Step 6: Bake It
Bake at 400°F (200°C) for about 45–50 minutes. The top should look burnt, but the inside will still jiggle. That’s perfect.
Step 7: Cool and Chill
Let it cool at room temperature, then chill in the fridge for at least 4 hours. This helps the flavors settle and makes it creamy.
Tips for the Best Cheesecake
- Use high-quality matcha. Cheap matcha can taste bitter.
- Don’t overbake. The center should jiggle slightly.
- Chill overnight if you can—it tastes even better the next day.
- Add fresh strawberries on top before serving for a pretty look.
How It Tastes (And Why You’ll Love It)
The first bite hits you with creamy richness. Then the strawberry sweetness comes through, followed by that smooth matcha flavor that lingers. The burnt top adds a deep caramel note that ties it all together. Honestly, it feels like three desserts in one but without being too heavy.
Recipe Card
Strawberry Matcha Basque Cheesecake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Chill Time: 4 hours
- Servings: 8 slices
- Calories (per slice): ~320
Ingredients:
- 2 cups cream cheese
- 1 cup sugar
- 3 eggs
- 1 cup heavy cream
- 1 tbsp flour
- 1 tsp vanilla
- 2 tbsp matcha powder
- 1/2 cup strawberry puree
Instructions:
- Preheat oven to 400°F (200°C). Line cake pan with parchment.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then heavy cream and vanilla.
- Divide batter into two bowls. Mix matcha in one, strawberry in the other.
- Pour into pan, layer or swirl.
- Bake 45–50 minutes until top is burnt and center jiggles.
- Cool, chill 4 hours, slice, and enjoy.
FAQs
1. Can I use frozen strawberries?
Yes, just thaw them and blend into a puree.
2. Do I need a water bath?
Nope! Basque cheesecake doesn’t need one. The burnt top is part of the charm.
3. How long does it last?
Keep it in the fridge for up to 4 days.
4. Can I skip the matcha?
Yes, but then it’s just strawberry Basque cheesecake. Still delicious, but not the same balance.
5. Can I freeze it?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
