Matcha Basque Burnt Cheesecake

Matcha Basque Burnt Cheesecake Recipe

This recipe is from, a website dedicated to easy and healthy Asian-inspired recipes. See the full Matcha Basque Burnt Cheesecake recipe here, along with additional notes, ingredient links, and a how-to video. Explore their website for lots of other delicious low-carb recipe ideas!

Servings: 8


  • 16 oz. cream cheese, softened (you can microwave it for 10-15 seconds to quicken the process)
  • 1/2 cup sweetener (monk fruit erythritol blend, or sweetener of choice)
  • 3 eggs, room temp
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup almond flour
  • 1/4 teaspoon salt
  • 1 tablespoon matcha powder


  1. Preheat oven to 400 degrees F.
  2. In a large mixing bowl, add softened cream cheese with sweetener. Use a stand or hand mixer and mix until smooth, about 30 seconds.
  3. Add in only one egg and mix until smooth. Add in the 2nd egg and mix until smooth. Repeat until all the eggs are used.
  4. Add in heavy cream and vanilla extract and mix until smooth, about 30 seconds.
  5. Sift in almond flour, matcha powder, and salt. Mix until smooth, about 30 seconds.
  6. Line a 6-inch cake pan with parchment paper as shown. Pour in cheesecake mixture.
  7. Bake in the center of the oven for 35-45 minutes or until the top is dark brown and the center is jiggly.
  8. Remove from oven and let cheesecake cool to room temperature (~1 hour) for a jiggly texture, or refrigerate it for a firmer custard-like texture.

Nutritional Information for 1 Serving:

Calories: 346, Carbohydrates: 4g, Protein: 8g, Fat: 34g, Fiber: 1g, Sugar: 2g

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