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

Tips for success

Measure the matcha by weight if you have a scale, since powder density varies between brands. Sifting it through a fine-mesh sieve prevents small bitter lumps from forming dark specks in the custard. Use the same sieve for the flour so both dry ingredients blend smoothly into the batter without overworking it.

Grate the white chocolate just before serving if you can, because the thin curls soften quickly in a warm kitchen. Keep the grated pieces in a chilled bowl until needed. Dust the top only after slicing or just before serving, so the crushed matcha chocolate and black sesame stay crisp and do not absorb moisture from the cream.

Variations

• Hojicha version: Replace the matcha powder with an equal amount of finely ground hojicha for a roasted, toasty flavor. The batter takes on a warm brown color rather than green, and the black sesame ring still provides a striking contrast on the base.
• White sesame version: Use toasted white sesame seeds in place of black sesame for a milder, softer nutty note. The ring is less dramatic in color, but the flavor stays rich and pairs well with the matcha custard and white chocolate.
• Plain white chocolate: Garnish with plain white chocolate curls and omit the matcha in the grated topping while keeping the matcha batter. The top stays colorful and the garnish becomes lighter in flavor, which suits guests who prefer a gentler green tea taste.
• Smaller individual cakes: Divide the batter among six small ramekins lined with parchment and bake for 22 to 26 minutes until the tops are deep brown and the centers jiggle. Chill and garnish each cake separately for an easy plated dessert.

Storage and make-ahead

Fridge

Keep the cheesecake covered in the refrigerator for up to three days for the best texture and color.

Freezer

Wrap whole slices individually in plastic and freeze for up to one month. Thaw in the refrigerator overnight before serving.

Reheat

This cheesecake is served cold or at cool room temperature and does not need reheating.

Store the cheesecake covered in the refrigerator once it has cooled completely. Keep the slices in an airtight container or wrap them tightly in plastic to protect the dark top and the green custard from absorbing odors.

The flavor is best within the first three days, while the texture stays silky and the caramelized surface remains crisp. Let slices sit at room temperature for about 10 minutes before eating to soften the texture slightly and bring out the matcha and sesame aromas.

This cheesecake is ideal for making a day ahead. Bake it, cool it on a rack, and refrigerate it overnight to set completely. Chilling overnight produces the cleanest slices and the most stable texture.

Grate the white chocolate and crush the sesame up to one day ahead, and store them separately in airtight containers in a cool place. Dust and garnish the cake just before serving so the toppings stay crisp and the chocolate curls keep their shape.

Serving ideas

Serve the cheesecake chilled or at cool room temperature, cut into clean slices with a long, sharp knife wiped between cuts. Place each slice so the dark burnt top faces up and the green custard and black sesame base are visible.

Garnish each plate with a few matcha white chocolate curls and a pinch of crushed chocolate and sesame for contrast in color and texture.

For a dessert table, present the whole cake on the wooden board with the curls arranged around the top edge, and let guests cut their own slices.

Serve with unsweetened tea or black coffee to balance the sweetness of the cream cheese and white chocolate. The earthy matcha and toasted sesame pair well with simple drinks, and the cake holds its shape well during service.

Frequently asked questions

Recipe card

Matcha Black Sesame Burnt Basque Cheesecake with Green Tea Chocolate

Prep 25 minCook 50 minRest 3 hTotal 4 h 15 minServes 10

Ingredients

• 4 oz green matcha white chocolate, for grating and garnish
• 2 tbsp black sesame seeds, toasted lightly
• 24 oz cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 4 large eggs, at room temperature
• 1 1/4 cups heavy cream
• 2 tbsp all-purpose flour, sifted
• 2 tbsp matcha powder, sifted

Instructions

1. Break the green matcha white chocolate into pieces and set them on the wooden end-grain board. Grate the block with the stainless steel box grater to produce thin curls and fine shavings. Collect the curls in a small bowl and keep them chilled until serving.
2. Preheat the oven to 400°F (200°C). Line the 8-inch springform pan with parchment paper, letting it rise above the rim. Scatter the black sesame seeds in a ring along the inside base of the pan.
3. Beat the softened cream cheese and sugar in a large bowl until smooth and free of lumps. Scrape down the sides of the bowl so no pockets of cheese remain. Keep the mixture at room temperature.
4. Beat in the eggs one at a time, mixing until each is absorbed. Pour in the heavy cream and mix gently. Sift the flour and matcha powder over the bowl and fold them in until no streaks remain.
5. Pour the matcha batter into the pitcher, then fill the lined pan slowly over the sesame ring. Swirl the surface gently with a spoon to create a marbled pattern on top of the sesame ring.
6. Bake the cheesecake for 45 to 50 minutes, until the top turns deep dark brown and caramelized and the edges are golden green. The center should still jiggle slightly. Cover with foil only if the top darkens faster than the edges set.
7. Cool the cheesecake on a rack for 1 hour, then refrigerate it for at least 3 hours. Release the springform ring and lift the cake off the base using the parchment.
8. Using a long, sharp knife dipped in hot water and wiped dry, cut clean slices through the dark top and green custard. Dust the top with crushed matcha white chocolate and black sesame, then arrange the chocolate curls around the top edge.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

26 g

Fat

32 g

Fiber

1 g

Sugar

22 g

Sodium

280 mg

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