Matcha Tiramisu Basque Cheesecake

January 9, 2026

Two world-class desserts come together in this unique creation. It combines the signature burnt top and creamy center of a Basque cheesecake with the refined flavor of matcha, and is finished with a smooth mascarpone tiramisu cream.

Whether you love matcha or classic Basque, this dessert delivers a perfect balance of an earthy tea note and rich, velvety creaminess.

🛒 Ingredients

Matcha Basque base:

Cream cheese: 250g (softened at room temperature)
Sugar: 65g
Eggs: 3 (room temperature)
Low-gluten flour (or cornstarch): 6g
Heavy cream: 180g
Matcha powder: 6g–8g

Tiramisu Cream topping:

Mascarpone: 150g
Egg yolk: 1 large
Sugar: 20g
Heavy cream: 100g
Garnish: Matcha powder or cocoa powder for dusting

🥣 Step-by-step instructions

Make the Matcha Basque:

Preheat & prep: Preheat your oven to 210°C (410°F). Line a 6-inch round cake pan with parchment paper, allowing it to scrunch up the sides.
Mix the base: In a large bowl, mix the softened cream cheese, matcha powder and sugar together until completely smooth and no green lumps remain.
Add eggs: Add 3 eggs one by one, mix gently after each addition until smooth. (Tip: Do not whip or beat air into the batter as you want a dense and creamy texture.)
Fold & pour: Sift in the low-gluten flour (or cornstarch) and add heavy cream. Fold gently until the batter is silky.
Bake: Pour into the pan and bake at 210°C (410°F) for 20–25 minutes. The top should be dark brown, but the center should still have a slight jiggle.
Chill: Let it cool completely at room temperature first, then refrigerate until cold.

Prepare the Tiramisu Cream

Whip egg yolk: Whisk the egg yolk and sugar in a bowl. Whisk constantly until the mixture becomes pale and thick.
Whip mascarpone & heave cream: In a separate bowl, lightly whip the mascarpone and heavy cream. Stop when it is smooth and slightly fluid. Do not whip to stiff peaks.
Combine: Gently fold the egg yolk mixture into the mascarpone cream.

Assembly

Layer: Pour the tiramisu cream over the chilled matcha Basque. Smooth the surface with a spatula.

Chill: Refrigerate for 2–4 hours to set the cream.

Serve: Right before serving, dust generously with matcha powder or cocoa powder.

💡 Expert tips for success

Room temperature is key. Ensure your cream cheese and eggs are at room temperature to prevent lumps in your cheesecake batter.
The "jiggle": Don't overbake! The signature of a Basque cheesecake is the gooey center. It will firm up as it chills.

❓ Frequently asked questions (FAQ)

Can I make this cake gluten-free?

Yes! Using cornstarch instead of low-gluten flour makes this recipe naturally gluten-free.

Why did my cheesecake sink in the middle?

It’s actually normal for Basque cheesecakes to sink slightly as they cool! This creates the perfect "well" to hold your tiramisu cream.

How long does this cake stay fresh?

You can store it in an airtight container in the fridge for up to 3 days. We recommend dusting the powder garnish just before serving so it doesn't get damp.