Super easy, ultra creamy—you want this Japanese Matcha Basque Cheesecake to melt in your mouth for the ultimate matcha experience.

This version is keto-friendly and uses monkfruit sweetener to balance the earthy richness of ceremonial-grade matcha. It's grounding, beautiful, and surprisingly guilt-free. If you're craving something sweet that still honors your health goals, this one’s for you.

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• 350g cream cheese
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• 80g Lakanto Monkfruit sweetener (or up to 110g for more sweetness)
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• 10g superfine almond flour or cornstarch (for structure)
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• 20g matcha powder (ceremonial-grade recommended)
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• 50g hot water (70°C / 158°F)
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• 170g heavy cream (warmed to 40°C / 104°F)
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• 30g egg yolk (about 2, room temperature)
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• 170g whole eggs (about 3, room temperature)

1.  
2. Preheat oven to 220°C (428°F). Line a 6-inch cake mold with parchment paper.
3.  
4. In a large bowl, mix cream cheese until smooth.
5.  
6. Add monkfruit sweetener and mix well.
7.  
8. Sift in almond flour or cornstarch and matcha powder. Stir to combine.
9.  
10. Pour in hot water (about 70°C), whisk until smooth.
11.  
12. Add warmed heavy cream, mix to incorporate.
13.  
14. Add egg yolks and whole eggs gradually. Mix until the batter is silky and lump-free.
15.  
16. Pour into the mold and tap gently to remove air bubbles.
17.  
18. Bake for 20–25 minutes. The top should be deep golden and the center jiggly.
19.  
20. Cool at room temperature, then chill for at least 4 hours (or overnight).
21.  
22. Slice and enjoy that molten matcha center!

Matcha provides long, steady energy without the crash. It’s rich in antioxidants and promotes calm focus. Paired with cream and eggs, it becomes something indulgent and nourishing.

Watch the full video on YouTube to see how it's done—step by step.

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