Matcha Basque Cheesecake
Easy, delicious Matcha Basque Cheesecake made with only seven everyday ingredients. It's creamy, rich and absolutely tasty with a decent Matcha flavor.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 1 tablespoon Matcha powder
Instructions
- 1
Preheat the oven to 450°F (233°C). Allow the cream cheese to soften at room temperature.
- 2
In a traditional blender, add the softened cream cheese, sugar, eggs, egg yolk, heavy whipping cream, vanilla extract, cornstarch, and Matcha powder. Cover and blend on high speed for 30 seconds, or until smooth and all ingredients are well combined.
- 3
Strain the batter through a fine-mesh sieve to remove any lumps and eliminate air bubbles.
- 4
Pour the batter into a 6-inch (15 cm) round cake pan lined with parchment paper. Carefully transfer the cake pan to the oven and bake for 30 minutes, until the top is caramelized and dark brown. Once baked, the surface may appear burnt, but the center should still be jiggly.
- 5
Slowly remove the cake from the oven and place it on a cooling rack. Allow the cake to cool for 2 to 3 hours, or until it reaches room temperature.
- 6
You can serve the cake once it has firmed at room temperature or after it’s chilled in the refrigerator. When the cake is completely cooled, gently cover it with parchment paper, avoiding contact with the surface. Refrigerate the cake for at least 4 hours or overnight. Unmold, slice, and serve.