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Calling matcha lovers out there! This Matcha Blondie Burnt Cheesecake is going to be your new favorite dessert! A fudgy matcha blondie base topped with creamy, burnt matcha cheesecake – all baked in one pan. So easy and so good!
If you’re a matcha fan like me, you’re in for a treat! This Matcha Blondie Burnt Cheesecake combines two amazing things in one: a fudgy, white chocolate matcha blondie base and a creamy matcha burnt cheesecake topping. The cheesecake is baked at a high temperature to get that signature burnt, caramelized top while staying lusciously creamy inside. And the best part? You can make everything in one pan and a blender. It’s simple, indulgent, and full of earthy matcha goodness.
Why You’ll Like This Recipe
1. Two desserts in one – A chewy, fudgy matcha blondie plus creamy burnt cheesecake.
2. Matcha lovers’ dream – Deep, earthy matcha flavor shines in both layers.
3. Easy to make – No fancy techniques. Just a microwave (or easy water bath setup), a blender, and an oven.
4. Perfect for make-ahead – Best served chilled after resting overnight.
5. Customizable pan – Works with loaf, round, or square pans.
Ingredients and Substitutions
For the Matcha Blondie Base
1. White chocolate – Sweet base for the blondie. Use a good-quality white chocolate bar or white chocolate chips for baking.
2. Unsalted butter – Adds richness. Salted butter works too; just reduce added salt.
3. Egg – Binds the blondie together. Please don’t substitute for this recipe
4. Sugar – Granulated sugar works best.
5. Salt – Balances sweetness.
6. Matcha powder – Use culinary or ceremonial grade for vibrant color and flavor.
7. All-purpose flour – The structure of the blondie.
For the Matcha Burnt Cheesecake
1. Cream cheese – Full-fat for that creamy texture.
2. Sugar – Sweetness to balance the bitterness of matcha.
3. Salt – Just a pinch.
4. Eggs – Helps set the cheesecake.
5. Cornstarch – Stabilizes and prevents cracking.
6. Heavy cream – Adds richness and creaminess. Please don’t substitute with half-and-half. It won’t turn out right
7. Matcha powder – Same as the blondie layer.
Tips for Success
1. Don’t overbake. The center should jiggle when you shake the pan.
2. Use good-quality matcha for the best color and flavor. I use ceremonial grade
3. Chill overnight for the perfect texture.
Frequently asked questions
Q: Can I bake this in a round or square pan?
A: Yes! I used a loaf pan, but an 9-inch round or 8-inch square pan works too. Baking time should be about the same.
Q: Can I skip the blondie layer?
A: Yes, you can make just the burnt cheesecake, but the blondie adds an amazing fudgy texture and sweetness to balance the earthy matcha.
Q: How do I store it?
A: Store in an airtight container in the fridge for up to 4 days. You can also freeze slices for up to a month. I wrap each slice in a cling wrap and put it in a freezer test
Q: Can I make this gluten-free?
A: Yes, just replace the all-purpose flour in the blondie with a 1:1 gluten-free flour blend.
Q: Can I reduce the sugar?
A: You can, but keep in mind that matcha is naturally bitter, so sugar helps balance the flavor.
Matcha Blondie Burnt Cheesecake
Ingredients
For the Matcha Blondie Base
- 100 g white chocolate if it's a bar, chop into little pieces
- 70 g unsalted butter
- 50 g large egg from 1 large egg
- 60 g granulated sugar
- ½ tsp salt
- 1 ½ tsp matcha powder
- 60 g all-purpose flour
For the Matcha Burnt Cheesecake
- 454 g cream cheese 2 blocks
- 100 g granulated sugar
- ¼ tsp salt
- 100 g eggs from 2 large eggs
- 1 tbsp cornstarch
- 240 g heavy cream
- 2 tsp matcha powder
Instructions
Prepare the Pan
- Line a 9 x 5 inch loaf pan (or 9-inch round or 8-inch square pan) with two layers of parchment paper, leaving some overhang for easy removal.
Make the Blondie Base
- Melt white chocolate and butter together in the microwave (30-second intervals) or over a water bath. Stir until smooth.
- Whisk in the egg, sugar, salt, and matcha powder until combined.
- Fold in flour until no dry spots remain.
- Spread the blondie batter evenly on the bottom of the prepared pan.
- Chill in the fridge while preparing the cheesecake layer.
Make the Burnt Cheesecake Layer
- Put cream cheese, sugar, salt, eggs, cornstarch, heavy cream, and matcha powder in a blender or food processor.
- Blend until smooth and creamy.
- Pour over the chilled blondie base.
Bake
- Preheat oven to 450 F (230 C) for conventional oven. For convection oven, lower the temperature by 20 F (15 C)
- Bake for 40 minutes if you are using 9 x 5 inch loaf pan, and 30 minutes if you are using 9-inch round or 8-inch square pan. The top should be deep golden and the center is very jiggly when you gently shake the pan. You will think that it's not cooked! BUT, don't be tempted to overbake. The top will rise high and slightly dome
Cool and Chill
- The top will sink as it cools, which is expected. So don't panic when you see the surface of the cake sinks. It is supposed to sink. Cool at room temperature for 2 hours, then refrigerate overnight before slicing.
RECOMMEDED TOOLS
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
2 comments
Isn’t the temperature too high? I think they turn out creamier at a lower temperature for longer.
Burnt cheesecake is usually baked at much higher temperature but for shorter period of time so the outside is caramelized but the inside is still jiggly and creamy.