Slice of matcha Basque burnt cheesecake showcasing deeply caramelized top crust and bright green creamy center

Dessert8 portions

CheesecakeMatchaJapanese-Spanish FusionDessertGluten-Free Option

Matcha Basque Burnt Cheesecake

Name: Matcha Basque Burnt Cheesecake
Prep time: 20 min
Cook time: 32 min
Total time: 4 h 20 min
Yield: 8 servings
Ingredients: 600 g Full-Fat Philadelphia-Style Cream Cheese (Room temperature at 22°C (72°F) for silky lump-free blending); 180 g Caster Superfine Sugar (Dissolves rapidly without graininess); 4 piece Large Whole Eggs + 1 Yolk (Room temperature, approx 220g liquid egg); 320 ml Heavy Whipping Cream (38% butterfat) (Cold cream); 22 g Ceremonial Grade Uji Matcha Powder (Sifted twice to prevent micro-clumps); 18 g Fine Cake Flour or Cornstarch (Cornstarch provides 100% gluten-free custard setting); 5 ml Pure Vanilla Bean Paste (With visible black vanilla seeds); 3 g Fine Sea Salt (Balances richness and highlights umami)

A stunning fusion of San Sebastián tradition and Japanese culinary tea craftsmanship. High-temperature blistering creates complex bittersweet caramel notes that complement vibrant ceremonial Uji matcha and velvety cream cheese.

Prep: 20m

Cook: 32m

Total: 260m

Yield: 8 portions

Curated by Chef Marcus Kane

Servings

Units

Geometric Equipment Calibration

Pan Size & Surface Area Scaler

Don't have the exact pan called for in the recipe? Convert baking dimensions geometrically ($A = \pi r^2$ or $w \times l$) and receive thermal bake-time advisories.

Recipe Intended Pan

8" Round Springform Pan

50 sq. inches (324 cm²)

Your Selected Equipment

8" round

50 sq. inches (324 cm²)

Geometric Scaling Ratio

Exact 1:1 match

Common Bakeware Dimensions

Pan Shape

Diameter (inches)

Pan Depth (inches)

Baking Thermal Advisory

Oven Heat: Standard recipe temperature

Duration: Standard recipe bake time

Target pan matches recipe geometry perfectly. Standard thermal conductivity.

Scaled Ingredient Quantities (1x multiplier)

Proportional quantities required to yield the intended layer thickness in your 8" pan.

Full-Fat Philadelphia-Style Cream Cheese600 g
Caster Superfine Sugar180 g
Large Whole Eggs + 1 Yolk4 piece
Heavy Whipping Cream (38% butterfat)320 ml
Ceremonial Grade Uji Matcha Powder22 g
Fine Cake Flour or Cornstarch18 g

Surface area calculations preserve proper heat transfer rates across round, square, rectangular, and bundt shapes.

Kitchen Time Orchestration

Prep & Cook Timeline Scheduler

Choose what time you want to sit down and eat. Mise works backwards to calculate an actionable milestone schedule with zero guesswork.

Target Serving Time:

Total Cooking Window: 52 minutes (4h total fermentation & rest)

Start prep at 6:38 PM to plate at 7:30 PM

6:38 PMT-52m

Step 1

Mise en Place & Active Prep

Measure all 8 ingredients and prep aromatics, proteins, and cookware.

6:58 PMT-32m

Step 2

Begin Active Cooking / Searing

Cream Cheese & Sugar Emulsion

7:11 PMT-19m

Step 4

Whisk Matcha Slurry & Cream

In a separate bowl, whisk 22g sifted ceremonial matcha and 18g cornstarch with 100ml of the heavy cream until ...

7:25 PMT-5m

Resting & Final Seasoning

Remove from active heat, allow juices/emulsion to stabilize, and adjust sea salt and fresh herbs.

7:30 PMServing Time

Plate & Serve Hot

Dish up into pre-warmed bowls or platters. Yields 8 portions.

Backwards timeline calculates thermal ramp times and step durations to guarantee food is hot and properly rested when guests sit down.

Food Science & Culinary Physics

Culinary Science & Ratio Breakdown

Understand the thermal limits, hydration ratios, and seasoning equations governing this dish.

Salt-to-Weight Seasoning Metric

3.0g salt / 1198g batch

0.3%Subtle Seasoning (Dessert / Lower Sodium profile)

0.0% (Unsalted)1.5% - 2.0% Sweet Spot3.0%+ (Cured)

Moisture Balance

Calibrated

Optimized liquid retention prevents dry mouthfeel while ensuring proper sauce emulsification.

Critical Thermal Milestones

240°C (465°F)

Blistering oven blast bake

68°C (155°F)

Custard core jiggle temperature

22°C (72°F)

Room temperature cool before slicing

Method & Preparation (6 Steps)

Follow each step sequentially. Timed steps feature interactive hardware alarms and voice navigation.

Hands-free voice ready

1
Pre-Heat Oven & Line Springform Pan
Preheat oven to 240°C (465°F) with a convection fan if available. Crumple two sheets of 16-inch baking parchment under running water, shake off excess moisture, and press into an 8-inch (20cm) springform pan, letting the paper extend 2 inches above the rim with natural rustic folds.
Equipment:8-inch Springform PanParchment Paper Sheets
Step TimerPre-Heat Oven & Line Springform Pan
10 min target
10:00
Paused
2
Cream Cheese & Sugar Emulsion
In a large stand mixer fitted with the paddle attachment (or bowl with spatula), beat the 600g softened cream cheese and 180g caster sugar on medium-low speed for 3 minutes until completely smooth, glossy, and homogeneous. Scrape down sides thoroughly.
Equipment:Stand Mixer or Hand MixerSilicone Spatula
Step TimerCream Cheese & Sugar Emulsion
3 min target
03:00
Paused
3
Incorporate Eggs Individually
With the mixer on low speed, add the room temperature eggs one by one, fully incorporating each egg before adding the next. Add the extra yolk and 5ml vanilla paste. Keep speed low to avoid beating excess air pockets into the dense batter.
Equipment:Stand Mixer or Hand Mixer
Step TimerIncorporate Eggs Individually
3 min target
03:00
Paused
4
Whisk Matcha Slurry & Cream
In a separate bowl, whisk 22g sifted ceremonial matcha and 18g cornstarch with 100ml of the heavy cream until a smooth, emerald green slurry forms. Pour this matcha mixture along with the remaining 220ml cream and 3g salt into the main batter. Mix on low for 1 minute until uniform in color.
Equipment:Fine Mesh SieveWhisk
Step TimerWhisk Matcha Slurry & Cream
2 min target
02:00
Paused
5
High-Temperature Blast Bake
Strain batter through a fine sieve into the lined pan. Tap on the counter once to release large air bubbles. Bake at 240°C (465°F) for 30 to 32 minutes. The top should be deeply caramelized and dark mahogany, with edges set but the center 3 inches trembling like set jelly when shaken.
Equipment:Fine SieveOven Mitts
Step TimerHigh-Temperature Blast Bake
32 min target
32:00
Paused
6
Cool & Chill to Molten Consistency
Cool in the pan at room temperature on a wire rack for 3 hours. Do not refrigerate immediately or the center will lose its molten custardy texture. Once cooled to room temperature, slice with a hot knife wiped clean between cuts.
Equipment:Wire Cooling RackChef Knife
Step TimerCool & Chill to Molten Consistency
180 min target
180:00
Paused

Ingredients (8 portions)

600 g Full-Fat Philadelphia-Style Cream Cheese — Room temperature at 22°C (72°F) for silky lump-free blending

180 g Caster Superfine Sugar — Dissolves rapidly without graininess

4 piece Large Whole Eggs + 1 Yolk — Room temperature, approx 220g liquid egg

320 ml Heavy Whipping Cream (38% butterfat) — Cold cream

22 g Ceremonial Grade Uji Matcha Powder — Sifted twice to prevent micro-clumps

18 g Fine Cake Flour or Cornstarch — Cornstarch provides 100% gluten-free custard setting

5 ml Pure Vanilla Bean Paste — With visible black vanilla seeds

3 g Fine Sea Salt — Balances richness and highlights umami

Method & Preparation

Step 1: Pre-Heat Oven & Line Springform Pan (10 min)

Preheat oven to 240°C (465°F) with a convection fan if available. Crumple two sheets of 16-inch baking parchment under running water, shake off excess moisture, and press into an 8-inch (20cm) springform pan, letting the paper extend 2 inches above the rim with natural rustic folds.

Step 2: Cream Cheese & Sugar Emulsion (3 min)

In a large stand mixer fitted with the paddle attachment (or bowl with spatula), beat the 600g softened cream cheese and 180g caster sugar on medium-low speed for 3 minutes until completely smooth, glossy, and homogeneous. Scrape down sides thoroughly.

Step 3: Incorporate Eggs Individually (3 min)

With the mixer on low speed, add the room temperature eggs one by one, fully incorporating each egg before adding the next. Add the extra yolk and 5ml vanilla paste. Keep speed low to avoid beating excess air pockets into the dense batter.

Step 4: Whisk Matcha Slurry & Cream (2 min)

In a separate bowl, whisk 22g sifted ceremonial matcha and 18g cornstarch with 100ml of the heavy cream until a smooth, emerald green slurry forms. Pour this matcha mixture along with the remaining 220ml cream and 3g salt into the main batter. Mix on low for 1 minute until uniform in color.

Step 5: High-Temperature Blast Bake (32 min)

Strain batter through a fine sieve into the lined pan. Tap on the counter once to release large air bubbles. Bake at 240°C (465°F) for 30 to 32 minutes. The top should be deeply caramelized and dark mahogany, with edges set but the center 3 inches trembling like set jelly when shaken.

Step 6: Cool & Chill to Molten Consistency (180 min)

Cool in the pan at room temperature on a wire rack for 3 hours. Do not refrigerate immediately or the center will lose its molten custardy texture. Once cooled to room temperature, slice with a hot knife wiped clean between cuts.