Spanish•indulgent
Matcha Basque Cheesecake
Creamy and silky smooth matcha flavoured basque cheesecake with a charred top for an Asian twist on the classic San Sebastion burnt basque cheesecake
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
1
- 16 oz (450 g) Cream cheese, room temperature
- 3/4 cup (150 g) White sugar
- 2 tbsp Matcha powder
- 1 tbsp (7 g) Cornstarch
- 1 tsp Vanilla extract
- 3 Large eggs, room temperature
- 3/4 cup (180 ml) Thickened/Heavy cream
Instructions
- 1
Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper
- 2
Place the cream cheese in a large bowl and beat until smooth
- 3
Add the sugar and mix until well combined
- 4
Add the matcha powder, cornstarch and vanilla extract and beat until smooth and lump-free
- 5
Whisk in the eggs, then add the cream and whisk until smooth
- 6
Pour into the lined cake tin and bake for 25 mins
- 7
Open the oven door and wedge in a spoon, let the cake sit for 10 mins
- 8
Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
- 9
Unmould, slice and enjoy!