Matcha Burnt Cheesecake Recipe

Craving a dessert that blends creamy indulgence with earthy sophistication? This Matcha Burnt Cheesecake is your dream come true. Combining the velvety smoothness of traditional Basque burnt cheesecake with the vibrant, umami-rich notes of MATCHAMELIER Premium Matcha, this recipe creates a luscious treat with a toasted top and melt-in-your-mouth center. It’s easy to make and sure to impress with both flavor and presentation. Plus, it comes topped with a decadent matcha white chocolate sauce made with MATCHAMELIER Ritual Matcha—pure bliss in every bite.

Let’s dive into the step-by-step process of making this extraordinary dessert that perfectly balances bold matcha with creamy goodness.

What is Matcha Burnt Cheesecake?

Before we get into the recipe, let’s understand the beauty of this dessert. Burnt cheesecake originated in Basque Country, Spain. Unlike traditional cheesecake, it’s intentionally baked at a high temperature to achieve a caramelized, “burnt” exterior while keeping the inside creamy and light. When matcha is added, it adds a refined bitterness and a subtle green tea aroma that elevates the cheesecake to a new level.

MATCHAMELIER Premium Matcha is ideal here because it brings smooth flavor and vibrant green color without overwhelming the rich dairy base. This recipe makes one 8-inch cake, perfect for sharing or treating yourself over a few days.

Ingredients You’ll Need

For the Matcha Burnt Cheesecake:

• 500g cream cheese (at room temperature)

• 150g sugar (about ¾ cup)

• 3 large eggs

• 500ml whipping cream (2 cups)

• 20g MATCHAMELIER Premium Matcha (about 3 tbsp + 1 tsp)

• 2 tbsp (15g) all-purpose flour

For the Matcha White Chocolate Sauce:

• 120g white chocolate

• 160ml whole milk (2/3 cup)

• 6g MATCHAMELIER Ritual Matcha (about 1 tbsp)

Step-by-Step: How to Make Matcha Burnt Cheesecake

Step 1: Prepare the Pan and Preheat the Oven

Line an 8-inch springform pan with parchment paper, letting it extend 2 inches above the rim. Crumple the paper slightly so it molds better. Preheat your oven to 220°C (428°F)—this high heat creates the cheesecake’s signature burnt top and creamy center.

Step 2: Mix the Cream Cheese, Sugar, and Eggs

Beat the room-temperature cream cheese in a large bowl until smooth. Add the sugar gradually and mix until glossy. Crack in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed for a uniform texture.

Step 3: Add Matcha, Flour, and Cream

Sift MATCHAMELIER Premium Matcha into the batter to avoid clumps. Mix until evenly green. Sift in the flour and stir until just combined. Slowly pour in the whipping cream and mix gently to keep the batter light and smooth.

Step 4: Bake the Cheesecake

Pour the batter into the pan, smooth the top, and tap it lightly to release air bubbles. Bake for 45–50 minutes until the top is deep brown and the center jiggles slightly. Let it cool at room temperature for an hour, then chill for at least 4 hours or overnight.

Step 5: Make the Matcha White Chocolate Sauce

In a small saucepan, melt the white chocolate with milk over low heat, stirring until smooth. Remove from heat and sift in MATCHAMELIER Ritual Matcha. Whisk until fully blended and pale green. Drizzle over chilled cheesecake slices before serving.

Tips for the Perfect Matcha Burnt Cheesecake

Use room temperature ingredients
This helps everything blend smoothly and ensures a more uniform texture.

Don’t skip sifting the matcha
Even premium matcha like MATCHAMELIER can clump slightly. Sifting ensures a smooth, lump-free batter.

Chill before serving
While burnt cheesecake can be eaten warm, chilling enhances its structure and flavor. Matcha also shines better once cooled.

Serve with fresh fruit or whipped cream
For extra elegance, pair your cheesecake slice with berries or a dollop of lightly sweetened whipped cream.

Why MATCHAMELIER Matcha?

Choosing the right matcha is crucial for flavor and appearance. MATCHAMELIER Premium Matcha delivers deep umami, minimal bitterness, and vibrant green color—perfect for baking. For the sauce, MATCHAMELIER Ritual Matcha complements the sweetness of white chocolate without being overpowering. These matchas are made from ceremonial-grade tencha leaves, ensuring your dessert tastes as good as it looks.

Final Thoughts

This Matcha Burnt Cheesecake recipe blends East and West in the most delicious way. With its creamy texture, slightly bitter matcha kick, and caramelized top, it’s a dessert that will have everyone asking for seconds. And when topped with the silky matcha white chocolate sauce, each bite becomes a moment of pure indulgence.

Whether you’re serving guests, baking for a special occasion, or simply treating yourself, this cheesecake is a beautiful celebration of flavor and texture. Once you try it, you’ll find it hard to go back to ordinary desserts.

FAQs

1. Can I use regular matcha instead of MATCHAMELIER?
Yes, but the flavor and color may not be as vibrant or smooth.

2. Is burnt cheesecake supposed to be runny in the center?
Slightly! A gentle jiggle means it will set to the perfect creamy consistency once chilled.

3. Can I make this cake in advance?
Absolutely. It tastes even better after chilling overnight.

4. Can I freeze the cheesecake?
Yes, freeze it without the sauce. Thaw in the fridge and drizzle the sauce before serving.

5. How long will the matcha white chocolate sauce last?
Stored in an airtight container, it will stay fresh in the fridge for up to 5 days.

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