Decadent Matcha Basque Cheesecake
If you need a celebratory dessert, this matcha basque cheesecake for you. It's decadent and not to sweet thanks to the bitterness of the matcha powder.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ cup heavy cream
- 3 tbsp matcha powder
- 32 oz cream cheese
- 1 ¾ cup granulated sugar
- 6 eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tbsp all purpose flour
Instructions
- 1
Preheat the oven to 400 degrees F (204 degrees C).
- 2
Line a 9 inch springform pan by covering it with 2 pieces of parchment paper. Make sure the parchment paper extends 1-2 inches out of the pan. This will help you remove the cheesecake.
- 3
Microwave ¾ cup of heavy cream for 10 seconds. Sift in 3 tbsp of matcha powder and whisk until matcha dissolves. Set aside.
- 4
In a large mixing bowl or stand mixed bowl, combine 32 oz of cream cheese and 1 ¾ cup of granulated sugar. Whisk together until light and fluffy (1-2 minutes). I like to scrape down the sides of the bowl halfway through to make sure it's all evenly mixed.
- 5
Add 6 eggs and mix until combined.
- 6
Add 1 tsp of vanilla extract, ½ tsp of salt, and the matcha cream from step 3. Mix until combined.
- 7
Lastly, add 1 tbsp of all purpose flour and mix.
- 8
Pour the cheesecake batter into the prepped springform pan.
- 9
Bake for 60-65 minutes until the cake is cooked through. To check if it's done, shake the cheesecake and if it jiggles like jello, it is done.
- 10
Let the cheesecake cool down at room temperature for 1 hour and then place in the fridge to set for at least 3 more hours. This cheesecake tastes best if it sets in the fridge overnight.