Matcha Basque Cheesecake

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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 Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: Matcha Basque Cheesecake

Servings: people

Calories: 300kcal

Author: Bee Yinn Low

Ingredients

8 oz (250 grams) 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

Preheat the oven to 450°F (233°C).
Soften the cream cheese at room temperature.
In a traditional blender, add softened cream cheese, sugar, eggs, egg yolk, heavy whipping cream, vanilla extract, cornstarch and Matcha powder. Cover and blend at high speed for 30 seconds or until smooth and all ingredients are well combined.
Strain the batter into a fine-mesh sieve to remove any lumps and eliminate the air bubbles.
Pour the batter into a 6-inch (15 cm) round cake pan lined with parchment paper. Carefully transfer the cake pan into the oven and bake for 30 minutes until the top is caramelized and dark brown. Once the cake is baked, the surface is burnt, but the center is still jiggly.
Slowly remove the cake from the oven and sit it on a cooling rack. Let the cake cool down for 2 to 3 hours, or until it reaches room temperature.
You may serve the cake when it firms at room temperature, or after it's chilled in the refrigerator. When the cake is completely cooled at room temperature, gently cover it with parchment paper and do not touch the surface. Refrigerate the cake for at least 4 hours or overnight. Unmold, slice and serve.

Notes

Recipe Adapted: No Recipes

Tips:

Strain the batter into a fine-mesh sieve to remove any lumps and eliminate the air bubbles. Therefore, the cheesecake won't have a crack top once baked.
Keep an eye on the cake while baking. Preheat the oven to 450°F (233°C) and bake the cake for 30 to 35 minutes until the top is perfectly caramelized with a dark brown color.
Do Not overbake the cake. Once baked, the cheesecake should be firmed on the edges and remains jiggly in the center. The cake will sit in shape as it cools down.
If the cheesecake doesn't get dark or burnt on top, you may adjust the cake to the top of the oven or increase the temperature during the last few minutes to get the surface burnt nicely.

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