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Burnt Matcha Cheesecake Recipe

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4 from 4 reviews

  • Author: Chef
  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This Burnt Cheesecake features a creamy, silky texture with a delectably caramelized top. Infused with matcha for a unique twist or alternatively flavored with lemon juice, this dessert requires precise baking at high heat to achieve its signature burnt surface and gooey interior. The recipe includes detailed steps for preparing a smooth batter, baking to perfection, and cooling for optimal texture, making it an impressive and flavorful treat perfect for cheesecake lovers.

Ingredients

Cheesecake Batter

  • ½ lb cream cheese (at room temperature)
  • ½ cup sugar
  • 2 large eggs (50 g each without shell, at room temperature)
  • 1 large egg yolk (at room temperature)
  • 1 Tbsp matcha powder (ceremonial or culinary grade) or, for classic version, substitute with 1 Tbsp lemon juice
  • 4 tsp cake flour (or all-purpose flour; use rice flour for gluten-free)
  • 2 tsp cornstarch (or use all-purpose flour)
  • 220 ml heavy (whipping) cream (1 cup minus 4 tsp; at room temperature)
  • ⅛ tsp Diamond Crystal kosher salt

Instructions

  1. Before You Start: Allow the cheesecake to cool for 2–3 hours after baking. It can be served at room temperature or chilled further in the fridge for 4 hours for a firmer texture.
  2. Preheat the Oven: Preheat a convection oven with fan to 450ºF (230ºC). If using a conventional oven, preheat to 475ºF (245ºC). For ovens that heat unevenly, preheat to highest temperature (up to 550ºF or 290ºC) for 30–60 minutes then reduce to target temperature. Place the oven rack in the middle for convection ovens; slightly higher for conventional ovens to account for heat rise.
  3. Prepare the Cake Pan: Use a 6-inch (15-cm) round cake pan. Cut two rectangular sheets of parchment paper with 2-inch (5 cm) overhang, place crisscross and fold. Open and shape parchment sheets inside the cake pan, molding to fit snugly, including the bottom and sides. Remove and then replace the molded parchment inside the pan with the removable bottom in place.
  4. Blend the Cream Cheese Mixture: Ensure cream cheese is room temperature; microwave at 50% power if needed in 15-second increments. Press cream cheese with spatula to soften, add sugar and rub against bowl sides until fluffy and sugar dissolves. In separate bowl, whisk eggs and yolk thoroughly.
  5. Incorporate Eggs: Gradually add eggs to cream cheese mixture in thirds, blending fully and ensuring smooth lump-free batter before adding more.
  6. Add Matcha (Optional): Transfer about two scoops of batter to a clean bowl. Sift 1 Tbsp matcha powder a bit at a time into batter, stirring to avoid lumps and form a smooth thick matcha batter. Add one more scoop of main batter to loosen matcha batter, then blend back into main batter thoroughly.
  7. Finish the Batter: Sift cake flour and cornstarch together and add gradually to batter while stirring to avoid lumps. Slowly add heavy cream while mixing until combined. Add kosher salt and blend all ingredients smoothly.
  8. Pour Batter and Remove Air Bubbles: Pour batter into prepared pan in one continuous motion to avoid air pockets. Tap pan several times on countertop and use a bamboo skewer or toothpick to pop any visible air bubbles by running through batter.
  9. Bake the Cheesecake: Place the cake pan on a baking sheet to prevent potential overflow. Bake in the preheated oven at 450ºF (230ºC) for convection ovens or 475ºF (245ºC) for conventional ovens. Bake for about 30 minutes until top is dark amber to burnt brown and center remains jiggly. Watch closely, as ovens vary and overbaking can cause curdling. For gooey texture, bake less and chill thoroughly before serving.
  10. Cool the Cheesecake: Remove cake when surface is dark/burnt and gently wobbling in the center. Cool in pan on a wire rack with air circulation underneath for 2–3 hours until room temperature.
  11. Chill (Optional): Cover cheesecake in pan with a tea towel and refrigerate for 4 hours for a firmer set. Avoid plastic covers to prevent condensation dripping onto cake.
  12. Serve: Remove cake from pan, carefully peel back parchment paper. If chilled, allow cake to rest at room temperature for 30 minutes to 2 hours before serving for best texture.
  13. Store: Refrigerate leftover cheesecake for up to 3 days.

Notes

  • Matcha powder should be added gradually and sifted to avoid lumps; alternatively, use lemon juice for classic flavor.
  • Use room temperature ingredients, especially cream cheese and eggs, for smooth batter consistency.
  • Oven temperatures and baking times can vary; watch the cheesecake closely to prevent overbaking which causes curdling.
  • The burnt top is characteristic and should be dark amber to very dark but not black.
  • Cooling on a wire rack with airflow beneath prevents soggy bottoms.
  • Use a tea towel for covering during refrigeration to avoid condensation dripping.
  • Serving at room temperature enhances creaminess; chilling firms the cheesecake.
  • For gluten-free option, substitute cake flour with rice flour.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

Find it online: https://saracooking.com/burnt-matcha-cheesecake-recipe/