Matcha Basque Cheesecake is a popular dessert that originated from the Basque region of Spain. This cheesecake is unique in texture as it has a burnt caramelized top and a creamy, smooth filling. In this recipe, we'll add a Japanese twist to it by incorporating matcha powder.
Ingredients:
- 400 g cream cheese, softened
- 180 g granulated sugar
- 4 large eggs, at room temperature
- 300 ml heavy cream
- 2 tbsp Shinrin Tea Matcha powder
- 60 g cake flour
- 1 tbsp vanilla extract
- butter, for greasing the pan
Method:
- Preheat the oven to 400°F (200°C). Grease a 8-inch (20-cm) cake pan with butter and line the bottom and sides with parchment paper. Wrap the bottom of the pan with aluminum foil to prevent leakage.
- In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
- Gradually add the granulated sugar and continue beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift in the cake flour and mix until just combined.
- In a separate bowl, whisk together the heavy cream, matcha powder, and vanilla extract until well combined.
- Pour the matcha mixture into the cream cheese mixture and stir until fully incorporated.
- Pour the batter into the prepared pan and smooth out the surface.
- Place the cake pan on a baking sheet and bake for 50-60 minutes, or until the top is caramelized and the center is set.
- Remove the cake from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 3 hours or overnight.
- To serve, remove the cake from the pan, slice, and enjoy!