Matcha Lava Basque Cheesecake Recipe Super Easy
Matcha Lava Basque Cheesecake Recipe🍵Super Easy!!! is a medium Japanese recipe that serves 8. 250 calories per serving. Recipe by Jane Baking on YouTube.
Prep: 15 min | Cook: 27 min | Total: 57 min
Cost: $8.80 total, $1.10 per serving
Ingredients
- 23 g Matcha Powder (high‑quality culinary grade, sifted)
- 60 ml Hot Water (just off the boil, added gradually)
- 350 g Cream Cheese (room temperature, softened)
- 100 g Granulated Sugar
- 2 Eggs (large, separated; whites added in two batches)
- 200 ml Heavy Cream (cold)
- 1 sheet Parchment Paper (cut to fit a 6‑inch pan, overhang 1–2 inches)
Instructions
Make Matcha Paste
Sift 23 g matcha powder into a small bowl. Add hot water a little at a time, stirring continuously until the mixture is smooth and no powder remains.
Time: PT4M
Combine Cream Cheese, Sugar and Yolks
In a mixing bowl, add 350 g softened cream cheese, 100 g granulated sugar, and the yolks of the 2 eggs. Mix with a spatula or mixer until smooth and creamy.
Time: PT5M
Incorporate Matcha Paste
Add the prepared matcha paste to the cream cheese mixture. Use a spatula to fold until the green color is uniform and the batter is smooth.
Time: PT2M
Add Egg Whites
Separate the egg whites from the yolks. Add the whites to the batter in two batches, mixing gently after each addition until just incorporated.
Time: PT3M
Stir in Heavy Cream
Pour 200 ml cold heavy cream into the batter and mix until the mixture is smooth and glossy.
Time: PT2M
Strain the Batter
Pass the batter through a fine mesh strainer into a clean bowl to remove any remaining lumps.
Time: PT2M
Prepare the Pan
Line a 6‑inch springform pan with parchment paper, allowing the paper to overhang the edges by 1–2 inches.
Time: PT2M
Bake the Cheesecake
Pour the batter into the lined pan, smooth the top, and bake in a pre‑heated oven at 220 °C (425 °F) for 25–28 minutes. The center should still jiggle slightly when you gently shake the pan.
Time: PT27M
Temperature: 220°C
Cool and Serve
Remove the pan from the oven, let it sit for 5 minutes, then gently lift the parchment and release the springform. Slice with a warm knife, wiping the blade between cuts. Serve immediately or chill.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: vegetarian
Allergens: milk, eggs
Ingredient Substitutions
- Instead of Matcha Powder: Green tea powder (lower quality)
- Instead of Cream Cheese: Neufchâtel cheese (less fat)
- Instead of Granulated Sugar: Caster sugar
- Instead of Eggs: Egg substitute (for vegans)
- Instead of Heavy Cream: Half‑and‑half
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Mixing Bowl
- Spatula
- Fine Mesh Strainer
- 6‑inch Springform Pan
- Oven
- Kitchen Scale
- Measuring Cups & Spoons
- Warm Knife (optional)
- Whisk or Electric Mixer
Critical Steps — Do Not Skip
- Sift matcha powder and make a smooth paste with hot water.
- Mix cream cheese, sugar, and yolks until completely smooth.
- Fold in egg whites gently to keep batter airy.
- Strain the batter to eliminate lumps.
- Bake at high temperature and watch for a slight jiggle in the center.
Chef Tips from the Video
- Use room‑temperature cream cheese to avoid lumps.
- Warm the knife under hot water for smooth slices.
- A water bath is optional but can give an even gentler texture.
Troubleshooting
Cracked surface after baking
Do not open the oven door early; bake at a steady temperature and let the cake cool gradually inside the oven with the door slightly ajar.
Center is too liquid
Increase baking time by 3‑5 minutes and ensure the oven temperature is accurate.
Lumpy batter
Sift the matcha powder well and strain the batter through a fine mesh before baking.
Storage
Refrigerator: Cover tightly with plastic wrap; keep for up to 5 days.
Freezer: Wrap each slice in cling film and foil; freeze for up to 1 month.
Room temperature: Do not leave out more than 2 hours; cheesecake is perishable.
Make-Ahead Tips
- The cheesecake can be baked a day ahead and stored in the refrigerator.
- Bring to room temperature before slicing for the best texture.
Frequently Asked Questions
What is the cultural significance and history of Matcha Cheesecake in Japanese cuisine?
Matcha Cheesecake blends Western cheesecake techniques with the Japanese love for matcha, a powdered green tea that has been used in sweets for centuries. The light, fluffy texture reflects the Japanese “soufflé‑style” cheesecake trend that became popular in the 1990s.
What are the traditional regional variations of matcha‑flavored desserts in Japan?
In Japan, matcha is used in wagashi such as matcha daifuku, matcha ice cream, and matcha roll cake. Some regions add red bean paste or sweetened chestnut, but a cheesecake style is a modern, Western‑inspired adaptation.
How is a traditional Japanese matcha dessert served compared to this Matcha Cheesecake?
Traditional matcha sweets are often served in small bite‑size pieces with tea, while this Matcha Cheesecake is sliced into larger portions and can be enjoyed as a dessert after a meal or with a cup of green tea.
What occasions or celebrations is Matcha Cheesecake traditionally associated with in Japanese culture?
While not tied to a specific holiday, matcha desserts are popular during tea ceremonies, spring festivals, and as a special treat for birthdays or gatherings where a refined, green‑themed dessert is desired.
What other Japanese dishes pair well with Matcha Cheesecake?
Serve it alongside a light green tea, a scoop of vanilla ice cream, or a small portion of sweet red bean paste for contrast. A fresh fruit salad with citrus also complements the earthy matcha flavor.
What makes Matcha Cheesecake special or unique in Japanese‑style desserts?
The combination of airy, soufflé‑like texture with the deep, slightly bitter flavor of high‑grade matcha creates a balance that is both elegant and modern, setting it apart from denser traditional cheesecakes.
What are the most common mistakes to avoid when making Matcha Cheesecake?
Common errors include over‑mixing the egg whites, which deflates the batter, not sifting the matcha powder, and opening the oven too early, which can cause the cake to crack or collapse.
Why does this Matcha Cheesecake recipe use a high oven temperature of 220 °C instead of a lower temperature?
The high temperature creates a rapid set on the outside while keeping the interior gently steaming, resulting in the characteristic jiggle‑center and fluffy texture of Japanese‑style cheesecakes.
Can I make Matcha Cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake a day ahead, let it cool completely, then refrigerate covered. It keeps well for up to five days, and slices can be frozen for longer storage.
What does the YouTube channel Jane Baking specialize in?
The YouTube channel Jane Baking focuses on approachable home‑baking recipes, ranging from classic cakes and cookies to modern twists like flavored cheesecakes, with clear step‑by‑step video tutorials.
How does the YouTube channel Jane Baking's approach to Japanese‑style desserts differ from other cooking channels?
Jane Baking emphasizes simple ingredient lists and minimal equipment while still preserving authentic flavors, often adapting traditional Japanese sweets into Western baking formats, which sets her apart from channels that either stick strictly to traditional methods or use overly complex techniques.
Last updated: September 6, 2026
