Desserts · Part 3 of 3: Tips & recipe card

Matcha Black Sesame Basque Burnt Cheesecake with Chocolate Curls Tips, FAQ & printable recipe

Name: Matcha Black Sesame Basque Burnt Cheesecake with Chocolate Curls
Prep time: 30 min
Cook time: 50 min
Total time: 5 h 20 min
Cuisine: Japanese-inspired Basque
Ingredients: 24 oz cream cheese, softened to room temperature; 1 cup granulated sugar; 4 large eggs, room temperature; 1 1/4 cups heavy cream; 2 tbsp all-purpose flour, sifted; 2 tbsp matcha powder, sifted, plus more for dusting; 2 tbsp black sesame seeds, plus more for garnish; 1 tsp vanilla extract; 1/4 tsp kosher salt; 1 tbsp white sesame seeds, for the top; 2 tbsp white chocolate flakes, for the top; 3 oz green matcha chocolate bar, for grating into curls; dark chocolate sauce, to taste, for drizzling

By Clara Weller · Nov 11, 2026

Slice of matcha black sesame cheesecake served with dark chocolate sauce and sesame

Prep: 30 min
Cook: 50 min
Total: 5 h 20 min
Serves: 12

Includes 4 h resting

Tips for success

Use a sharp, warm knife for clean slices: dip the blade in hot water, wipe it dry and cut in one smooth motion. Repeat between each slice so the crust of caramelized top stays neat and the chocolate curls remain on the surface.

Grate the matcha chocolate bar while it is cold, and keep the curls in the refrigerator until you need them. Chilled curls hold their shape on the cake and stay bright green rather than melting into the sauce or the surface of the cheesecake.

Variations

Lighter Sesame Finish: Skip the white chocolate flakes and sprinkle extra toasted white sesame over the top before baking. The surface then browns deeply with a nutty, crunchy finish and the flavor stays focused on the matcha and sesame.
Plain Basque Style: Leave out the matcha powder and black sesame in the batter for a classic vanilla Basque burnt cheesecake. Bake it the same way, and garnish with dark chocolate sauce and white chocolate shavings for a simpler presentation.
Individual Cakes: Divide the batter among lined muffin cups or small ramekins, reducing the bake time to about 20 to 25 minutes. Top each with a few sesame seeds and a curl of matcha chocolate for single servings.
Chocolate Drizzle Only: Omit the grated matcha chocolate and finish with dark chocolate sauce and a dusting of matcha powder. This version keeps the look clean and the flavor more intensely chocolate-forward.

Storage and make-ahead

Fridge: Store the covered cheesecake in the refrigerator for up to four days in an airtight container, keeping the garnish separate.
Freezer: Freeze the whole cheesecake, wrapped tightly in plastic and foil, for up to one month. Thaw it overnight in the refrigerator before garnishing.
Reheat: This cheesecake is served chilled and is not reheated. Let a slice rest about 10 minutes at room temperature for a softer texture.

Keep the cheesecake covered in the refrigerator once it has cooled to room temperature. Store it in an airtight container or wrap it loosely with plastic so it does not pick up odors. Keep the matcha chocolate curls and the dark chocolate sauce separate until serving, so the curls stay crisp and the sauce does not soften them.

Slice only what you plan to serve, since a cut cheesecake dries at the exposed edges within a day. Serve chilled or let each slice sit for about 10 minutes at room temperature for a softer, creamier bite.

This cheesecake is best made one day before serving. Bake it, cool it completely and refrigerate it overnight, which firms the center and produces the cleanest slices. Grate the matcha chocolate and prepare the dark chocolate sauce up to one day ahead as well, keeping both chilled in separate containers.

Add the drizzle, matcha dusting, sesame and curls just before serving so the garnish looks fresh and the chocolate stays crisp. Avoid garnishing the cake far in advance, because the curls can soften and the sauce can absorb into the top.

Serving ideas

Serve each slice on a small plate with a little of the dark chocolate sauce and a few matcha chocolate curls.

The contrast between the dark, caramelized top and the pale green center makes a striking presentation, especially when you arrange the slices so the interior is visible. A light dusting of matcha powder across the plate adds color and a grassy aroma that complements the sesame.

This dessert suits a dinner party, a tea service or a relaxed afternoon with coffee or green tea. Its rich, creamy texture means small slices are satisfying, so plan for about one slice per guest after a main course.

Keep the cake chilled until shortly before serving, and let guests help themselves to extra sesame and matcha dusting at the table if you want a more interactive presentation.

Frequently asked questions

Why does the top of a Basque burnt cheesecake look so dark?

The high oven heat caramelizes the sugar and the proteins in the batter, creating the deep brown surface that defines this style. The color is intentional and not a sign of overbaking. The interior remains creamy because the bake is fast and the center stays moist. If the top looks too dark too quickly, shield it loosely with foil and continue baking until the center has a gentle, set wobble.

Can the matcha powder be replaced with another ingredient?

Matcha gives the batter its pale green color and grassy flavor, so replacing it changes the character of the dessert. For a similar color, a small amount of spinach powder can be used, although the flavor will be milder. Use culinary matcha, which is designed for baking and is less bitter than ceremonial grade. Sift it before adding to the batter to prevent clumps and streaks.

How do you keep the matcha chocolate curls from melting?

Keep the matcha chocolate bar cold before grating and store the finished curls in the refrigerator until serving. Warm hands and a warm kitchen can soften the chocolate quickly, so work in a cool space. Add the curls to the cake only just before serving so they stay bright green and hold their shape on the surface.

Why should the cheesecake chill for several hours before slicing?

Chilling allows the center to firm and set fully as it cools, which gives clean, straight slices. A cake sliced while still warm can look soft and may lose its shape on the plate. Four hours is the minimum, and overnight chilling gives the best texture. Dip the knife in hot water and wipe it dry between cuts for neat edges.

How should the cake be stored after it is garnished?

Once garnished, the cheesecake is best eaten within a day, because the curls and sauce soften and the exposed edges dry over time. Keep the cake covered in the refrigerator and cover the garnished slices individually if you have leftovers. Store the sauce and curls separately whenever possible, and add them just before serving for the freshest appearance and texture.

Recipe card

Matcha Black Sesame Basque Burnt Cheesecake with Chocolate Curls

Prep 30 minCook 50 minRest 4 hTotal 5 h 20 minServes 12

Matcha black sesame Basque burnt cheesecake with a dark caramelized top and matcha chocolate curls

Ingredients

24 oz cream cheese, softened to room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 1/4 cups heavy cream
2 tbsp all-purpose flour, sifted
2 tbsp matcha powder, sifted, plus more for dusting
2 tbsp black sesame seeds, plus more for garnish
1 tsp vanilla extract
1/4 tsp kosher salt
1 tbsp white sesame seeds, for the top
2 tbsp white chocolate flakes, for the top
3 oz green matcha chocolate bar, for grating into curls
dark chocolate sauce, to taste, for drizzling

Instructions

Heat the oven to 400°F (200°C). Line the bottom and sides of an 8-inch springform pan with parchment paper, letting the paper rise a little above the rim so the top can brown well. Set the pan on a baking sheet.
Beat the cream cheese in a large bowl with a mixer on medium speed until completely smooth and free of lumps. Scrape the bowl well, then add the sugar and salt and beat until combined.
Beat in the eggs one at a time, scraping down the bowl after each addition. Add the vanilla, then pour in the heavy cream and mix on low speed until just combined. Sift the flour and matcha powder over the batter and fold them in gently.
Stir the black sesame seeds into the batter, then pour it into the lined springform pan. Spread the surface into a gentle swirl and sprinkle the remaining black sesame seeds around the top of the batter.
Sprinkle the white sesame seeds and white chocolate flakes over the top of the batter. Bake for 40 to 50 minutes, until the top is deeply caramelized and dark brown at the edges while the center still has a slight jiggle, then let it cool.
Turn off the oven and leave the cheesecake inside with the door cracked for 15 minutes. Then transfer it to a wire rack and let it cool to room temperature, about 2 hours, before refrigerating for at least 4 hours.
Wearing nitrile gloves to keep the chocolate clean, grate the green matcha chocolate bar on the large holes of a box grater over the board. Let the fine shavings and curls fall onto the board, then roll the longer curls gently with your fingers.
Remove the cheesecake from the pan and set it on a serving plate. Drizzle the dark chocolate sauce over the top, dust with matcha powder and scatter sesame seeds, then arrange the matcha chocolate curls across the surface. Slice with a long, warm knife, wiping the blade between cuts.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories: 380
Protein: 7 g
Carbohydrates: 26 g
Fat: 28 g
Fiber: 1 g
Sugar: 22 g
Sodium: 230 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.