Matcha Basque Cheesecake Recipe
This Matcha Basque Cheesecake Recipe combines the creamy, caramelized flavors of Basque cheesecake with the earthy tones of matcha green tea. It's a unique and indulgent dessert that's simple to make and perfect for matcha lovers.
Equipment
- 8-inch (20 cm) round springform pan
- Parchment paper
- Large mixing bowl
- Electric mixer or whisk
- Sifter
Ingredients
- For the Cheesecake:
- 8 oz 225 g cream cheese, softened
- 3/4 cup 150 g granulated sugar
- 1 1/2 tablespoons matcha green tea powder sifted
- 3 large eggs room temperature
- 1 cup 240 ml heavy cream
- 1/4 cup 30 g all-purpose flour, sifted
- For Garnish: Optional:
- A dusting of matcha powder
- Whipped cream or fresh berries
Instructions
Prepare the Pan:
- Season your steaks with salt and pepper.
- Grease an 8-inch spring form pan and line the bottom with parchment paper, hanging the edges out for easy removal.
Mix the Batter:
- In a stand mixer, beat the soft cream cheese and sugar in a big mixing bowl till smooth.
- Mix in paper to dissolve, then add sifted matcha powder.
Incorporate Eggs:
- Add the eggs, one at a time, beating well after each addition.
Add Heavy Cream and Flour:
- Gradually add the heavy cream and stir until smooth.
- Gently fold in the sifted flour, taking care not to overwork the batter.
Bake the Cheesecake:
- Add the batter to the prepared pan.
- Bake until the top is golden brown and slightly jiggly in the centre, about 50 minutes in the preheated oven.
Cool the Cheesecake:
- Let the cheesecake cool in the pan at room temperature for 1 hour.
- Move it to the refrigerator to cool for a minimum of 2 hours prior to serving.
Garnish and Serve:
- Once chilled, gently remove the cheesecake from the pan and take off the parchment paper.
- Dust with matcha powder, or serve with whipped cream and berries for more flavour.
Notes
For a stronger matcha flavor, you can increase the matcha powder to 2 tablespoons.
If you don’t have heavy cream, you can substitute with full-fat sour cream.
This cheesecake pairs wonderfully with a hot cup of green tea.
If you don’t have heavy cream, you can substitute with full-fat sour cream.
This cheesecake pairs wonderfully with a hot cup of green tea.