Matcha Basque Cheesecake
This matcha basque cheesecake is a matcha twist on the famous burnt cheesecake. It's caramelized and scorched on the outside with an ultra-creamy interior and fresh whipped cream on top.
Equipment
- 1 whisk
Ingredients
Cheesecake
- 920 g cream cheese, (4 bricks), softened to room temperature
- 250 g granulated sugar
- 6 large eggs, room temperature
- 460 g heavy cream, room temperature
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder
- 50 g all-purpose flour
Whipped Cream
- 300 g whipping cream or heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- thyme sprigs, for garnish (optional)
Instructions
Cheesecake
- Preheat the oven to 450℉. Grease and line a 9" springform pan with two layers of parchment paper, creasing the paper to fit around the curves. Trim the excess parchment paper to about 2-3" overhang to prevent it from burning in the oven. Set aside.
- In a large mixing bowl, add the softened cream cheese and granulated sugar. Use a spatula to smush the cream cheese around until it's very creamy and smooth, making sure there aren't any chunks remaining.
- Add eggs, one at a time, to the cream cheese mixture, whisking between each addition.
- Sift in the matcha powder to break up any clumps. Add salt and vanilla extract. Whisk together until smooth.
- Pour in the heavy cream and whisk until combined. Finally, add the flour and whisk until just combined.
- Pour the batter into your lined pan until about ¾ full. Pull the excess parchment paper overhang straight up to prevent spilling as the cheesecake rises during baking.
- Bake for 40-50 minutes or until the top is dark brown, the edges are set, but the middle is still very jiggly. At around 35 minutes, if the top of the cheesecake hasn't browned enough, turn the oven up to 500℉ for the remaining time.
- Immediately transfer the cheesecake to a wire rack in the fridge to stop the baking process. Let it cool completely in the fridge for at least 4 hours or overnight.
Whipped Cream
- In a large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer to beat until it becomes firm peaks.
- Release the cheesecake from the pan and peel back the parchment paper or transfer the cheesecake to a serving plate.
- Pile all of the whipped cream on top of the cheesecake. Use an offset spatula to spread the cream across the top of the cake and smooth the top. Garnish with sprigs of thyme (optional). Serve right away or chill the cake in the fridge for 1 hour before slicing into it for the whipped cream to firm up.
Video
Nutrition
Calories: 4326kcal | Carbohydrates: 336g | Protein: 75g | Fat: 302g | Saturated Fat: 184g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 79g | Trans Fat: 0.1g | Cholesterol: 1845mg | Sodium: 2923mg | Potassium: 1163mg | Fiber: 1g | Sugar: 297g | Vitamin A: 14151IU | Vitamin C: 5mg | Calcium: 666mg | Iron: 13mg
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