48min 4 ppl
Matcha Basque Cheesecake
68 minutes
4 people
Hardover 60 min or 12+ steps
68 min · 6 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 8g
Carbs 28g
Fats 27g
About this dish
A crustless cheesecake baked hot and fast until the top burns a deep, bitter brown, left wobbling and almost molten at the centre. Whisking in matcha turns the crumb a deep, earthy green under the burnished top.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Full-Fat Cream Cheese600 g
- Eggs5
- Double cream250 ml
Dried Goods
- Caster sugar180 g
- Matcha powder15 g
- Plain flour20 g
Spices & Seasonings
- Salt2 g
Utensils
- Springform tin
- Mixing bowl
- Electric mixer
Method
1
Preheat the oven to 220°C and line a springform tin with two overlapping sheets of baking paper, pushing them well up the sides.
Approx. 5 minutes
2
Beat the cream cheese and sugar together in a mixing bowl with an electric mixer until smooth.
Approx. 5 minutes
3
Beat in the eggs one at a time, scraping down the bowl between additions.
Approx. 5 minutes
4
Sift in the matcha powder, flour and salt and beat until smooth, then beat in the double cream.
Approx. 5 minutes
5
Pour into the prepared tin and bake for 45 minutes until deeply burnished on top and still very wobbly in the centre.
Approx. 45 minutes
6
Cool completely in the tin, then chill for at least 3 hours before slicing.
Approx. 3 minutes
