Matcha Basque Burnt Cheesecake
Over the past few years, ‘Matcha’ has been gaining more and more popularity. This gave birth to matcha shots, teas, lattes, ice cream, and all sorts of desserts. If you go to a coffee shop, you will surely find something labeled as ‘Matcha’. What is it in the first place?
Matcha is very finely ground powder that came from the Camellia Sinensis plant just like green tea. Each, though, is grown differently, and they also have differences when it comes to their nutritional profile. Matcha came from Asia and is shade-grown for up to four weeks before farmers finally harvest it. During this phase, the plant has increased chlorophyll production, which also increases its amino acid content while giving it a darker green color.
Like what we have said earlier, Matcha is incorporated into different types of dessert. And this time, we are going to feature ‘Match Basque Burnt Cheesecake’. Sounds interesting? It really is!
You might be wondering, is ‘burnt’ cheesecake even good? Of course, it is! That’s what makes this treat unique and special. It has this rustic look that makes it more appealing. And once you have a bite, that’s it – you couldn’t get enough of it! 🙂
This Matcha Basque Burnt Cheesecake comes with a caramelized top and a soft, irresistible cheesecake interior. You can enjoy it while it is still warm or chilled. It’s a sure way to delight your tastebuds!
2 bars of cream cheese (about 450g each)
1/4 cup fine sugar
3 large eggs
2 tablespoons cornstarch
1 cup heavy cream
2 1/2 tablespoons flour
1 tablespoon matcha powder
1 tablespoon butter (optional)
a splash of vanilla extract (optional)
a pinch of salt (optional)
- Preheat oven to 460 degrees Fahrenheit.
- Place the cream cheese and butter (if using) in a pot over low heat. Stir and wait until the cheese softens and forms a thick cream.
- Add the sugar and remove from heat once the mixture is smooth and creamy. Add the eggs (one at a time) and mix well.
- Add the cornstarch and flour. Mix well. Make sure that the mixture is smooth and there are no clumps.
- Add the cream and mix well. Add a splash of vanilla extract and a pinch of salt if using.
- Add the matcha paste and stir well.
- Dress a 6-inch springform pan with parchment paper. Leave about two inches of the paper standing tall.
- Pour the batter into the pan and smooth out the top. Bake for about 35 minutes.
- Allow to cool (room temperature) before refrigerating for 3 to 4 hours.
- Cut and serve.
- You can skip the cornstarch if you want your cake to be less jelly.
- You need to mix the matcha powder (1 tbsp) with 3 tablespoons of water to form a paste.
- You can substitute the cream with either cow’s milk, coconut milk, or soy milk.
After 30 or 35 minutes of baking the cheesecake in the oven, its top should have a beautiful burnt brown layer – the signature of Basque cheesecake. By then, the middle should still be jiggly, but it should be cooked already.
Enjoy a slice of Match Basque Burnt Cheesecake with a cup of coffee or tea.