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.