Matcha Basque Burnt Cheesecake
Matcha Basque Burnt Cheesecake
The Basque Cheesecake seems to have taken the world by storm recently. This rustic looking cake comes from the Basque Country in Northern Spain.
What makes this cheesecake unique is the fact that it has been cooked at a high temperature, which leaves the outside layer burnt, and the inside beautifully smooth and creamy.
These contrasting flavours and textures balance each other perfectly and pair amazingly with matcha.
Our Matcha Basque Burnt Cheesecake recipe is a twist on the original recipe, which gives the cake a unique green colour and of course that matcha taste we all love! We also use less sugar than the traditional recipe, as we prefer it a little less sweet.
Matcha Basque Burnt Cheesecake (6 inch cake tin)
- 15g matcha green tea powder
- 200g cream cheese
- 120g heavy cream
- 70g confectioner's sugar or 50g normal sugar
- 3 eggs
- 4g all-purpose flour
- 4g corn flour/corn starch (optional, to make the cake smoother)
- Preheat your oven to 220°C. Lightly grease your cake tin, then line it with baking paper. (This helps the paper sit better in the tin)
- Put cream cheese in a medium mixing bowl and bring it to room temperature. (To speed this up, you can place the container in a bowl of warm water.)
- Gradually add sugar into the cream cheese and beat it until creamy and smooth.
- Add eggs one by one, make sure it's well mixed before adding the next one.
- Pour cream into the mixture, beat it until smooth.
- Sift matcha, all-purpose flour (and corn flour) in the bowl, beat it until smooth with no clumps. To get rid of the clumps, slowly push the batter through a sift into another similar size bowl 1-2 times.
- Pour the cheesecake mixture into the cake tin. Tap it gently on your kitchen bench to remove air bubbles that may have formed in the batter.
- Drag a spatular in a 'Z' shape across the top of the batter to remove air bubbles if needed.
- Place the cake into the preheated oven and bake it for 20-25 minutes at 220°C until the outside gets BROWN (Don't worry! That's what you want!). If it's not brown enough, let it stay in for another 5-10 minutes since every oven works differently.
- When you see a slightly crispy and brown top, take it out and let it cool down on a rack.
- For the Matcha Burnt Cheesecake, you can either eat it warm and it will be creamy and smooth in the middle. Or you can put it in the fridge overnight. When it is eaten cold the flavours will be exaggerated further and the matcha flavour will stand out even more.
I personally like to eat it cold. Try it out if you can control yourself and not finish it straight away.
- For this recipe I used a 6 inch cake tin, but I have also made it with a 4 inch cake tin, which will leave enough mixture to make some cute cupcake sized cheesecakes as well.
If you have any ideas or improvements you think you could add to this recipe, please let us know through the comments below, or on our instagram.
If you do make it, don't forget to tag us in your photos! :)
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