Matcha Yuzu Basque Cheesecake — Rich, Creamy & Refreshing!

Matcha Yuzu Basque Cheesecake

If you love desserts that are rich yet not overly sweet, this Matcha Yuzu Basque Cheesecake will steal your heart. It’s a heavenly fusion of earthy matcha and the bright citrus aroma of yuzu — a combo that feels elegant and refreshing with every bite. 

The matcha gives a subtle bitterness that pairs beautifully with the tangy sweetness of yuzu, creating a depth of flavor you’ll crave again and again. The texture is cloud-like — creamy, soft, and melts in your mouth effortlessly. 

Even better? The method is super simple, so even beginners can nail it on the first try!

Matcha Yuzu Basque Cheesecake 🍵🍋 — A Perfect Balance of Rich and Refreshing

This Matcha Yuzu Basque Cheesecake combines the earthy richness of matcha with the citrusy brightness of yuzu jam. It’s creamy, smooth, and slightly burnt on top — everything you love about a Basque cheesecake but with a refreshing twist. Perfect for a 6-inch pan and totally beginner-friendly!

🧁 Ingredients

(for a 6-inch cake pan)

• 270g cream cheese
• 20g granulated sugar
• 1 egg yolk
• 2 whole eggs
• 8g cornstarch
• 65g yuzu jam
• 170g heavy cream
• 6g matcha powder
• 25g heavy cream (for mixing matcha)

🥣 Instructions

1. Preheat the oven:
   • Preheat your oven to 210°C (410°F).
   • Line a 6-inch round cake pan with parchment paper, making sure it comes up the sides for easy removal.
2. Beat the cream cheese and sugar:
   • In a large bowl, beat cream cheese and sugar until smooth and creamy.
3. Add eggs:
   • Add egg yolk and then whole eggs one at a time, mixing until fully incorporated after each addition.
4. Add cornstarch:
   • Sift in cornstarch and stir until no lumps remain.
5. Incorporate yuzu jam and cream:
   • Add yuzu jam and 170g heavy cream, mixing until the batter is silky smooth.
6. Mix matcha:
   • In a small bowl, whisk matcha powder with 25g heavy cream until smooth and lump-free.
   • Blend the matcha mixture into the main batter until evenly colored.
7. Pour and bake:
   • Pour the batter into the prepared pan and smooth the top.
   • Bake for 25–30 minutes, or until the surface is nicely browned but the center still jiggles slightly when shaken.
8. Cool and chill:
   • Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (or overnight) before slicing.

💡 Tip: For a stronger matcha flavor, you can increase the matcha powder to 7–8g, but balance it with an extra 5g of sugar if you prefer a sweeter taste.

🍵 Q&A: Matcha Yuzu Basque Cheesecake 🍋

Q1: Can I use regular lemon jam instead of yuzu jam?

👉 Yes! Lemon or even orange marmalade can work well. Yuzu gives a floral citrus note, but other citrus jams still bring a lovely tangy balance.

Q2: How can I make the cheesecake extra creamy?

👉 Make sure all ingredients are at room temperature before mixing. This ensures a smooth, lump-free batter and that rich creamy texture.

Q3: Why is my cheesecake cracked on top?

👉 Basque cheesecakes naturally have a rustic, burnt top. But if it cracks too much, your oven might be too hot — try lowering the temperature by 10°C next time.

Q4: Can I skip the matcha if I just want yuzu flavor?

👉 Of course! You’ll get a fragrant citrus cheesecake instead. You can even swirl a bit of extra yuzu jam on top before baking for a marbled effect.

Q5: How long can I store this cheesecake?

👉 Keep it covered in the fridge for up to 4 days. The flavor actually deepens the next day, making it even more delicious!

Pro Tips

1. For extra aroma, use high-quality Japanese matcha.
2. If you like a stronger citrus note, add a bit more yuzu jam or zest.
3. Serve slightly chilled for the best flavor and texture.

This dessert tastes like a fine patisserie treat but is unbelievably easy to make — the kind of cake that makes everyone think you spent hours in the kitchen when you really didn’t.