Matcha Basque Burnt Cheesecake 抹茶バスクチーズケーキ

Jiggly, gooey Matcha basque burnt cheesecake has a brown burnt top with extra creamy cheesecake filling that makes it hard to be resistible.

If you are interested to make the original version, simply remove matcha powder. I will be sharing the original version shortly in the next few posts.

Have you ever wonder what does matcha taste like? Matcha is a very unique flavour and hard to describe. It’s slightly bitter and not commonly acceptable by locals in the UK. I can’t remember when is my first encounter with “Matcha” or “green tea”; but once I tried it, it is forever engraved in my mind. My mum could never fathom my love for matcha… Just like how I could never understand her persistent love for gardening!

DO NOT, let me repeat it again, DO NOT compromise on the quality of your Matcha powder. I got myself a premium matcha powder at half price at Japan centre. It does make a difference when you are mixing matcha powder with your mixture. With a lower quality one, it tends to form several rocky, small bubble, that is so stubborn that, no matter how many times you stir it, it will not dissolve. How frustrating it is?! Right? Your problem could be resolved by simply making any matcha-related products using a premium version of matcha – it just made your life so much easy and you always wanted to deliver a premium product to your customer right?

Matcha Basque Burnt Cheesecake 抹茶バスクチーズケーキ

Calling all matcha-lovers! Have you been following my matcha baking series? Check out my matcha basque burnt cheesecake recipe below ~ definitely my cheesecake dream comes true. 🙂

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Prep Time 20 minutes mins

Baking Time 30 minutes mins

Course Dessert

Cuisine Japanese

Servings 1 whole cake (15cm diameter)

Ingredients

  

• 3 Large eggs (1 of which with egg white and egg yolk separated)
• 40 g Sugar
• 120 ml Double cream
• 2 tsp Matcha powder

Instructions

 

• Add 1 egg yolk, 40g sugar, and 200g cream cheese into a mixing bowl and stir thoroughly. 
• In a separate bowl, beat 2 eggs and pour then pour it into the batter from Step 1.
• Add 120ml of double cream into the bowl and mix. 
• Sift 5g cake flour and 2 tsp matcha powder on top of the batter and whisk it until the mixture becomes smooth. 
• Line a cake tin with baking paper (2 strips + 1 circle of parchment paper).  
• Pour the batter into your cake tin. 
• Bake your cheesecake in an oven preheated to 220 °C for 30 minutes.
• Chilled overnight and enjoy!

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