Mini Matcha Basque Cheesecake
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From thedeeperlivingeats
This custardy creamy mini matcha Basque cheesecake is filled with notes of green grassy matcha and hints of burnt caramel. Basque cheesecake gets baked in a very hot oven to create a toasty ‘burnt’ crust filled with subtle hints of dark caramel. This matcha version contrasts against the burnt crust both through the palate and visually. While most Basque cheesecakes use larger pans to achieve that toasty top, this dainty little version is baked in a 6 inch dish and still gets you that ‘burnt’ crust. With just a few ingredients a little patience you too can be enjoying this creamy matcha cheesecake!
- Recipe Card
Recipe Card
ingredients
- 14 ounces (390 grams) full fat cream cheese, at room temperature
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons (12 grams) Jade Leaf culinary grade matcha powder
- 2 teaspoons cornstarch
- 1/2 cup cold heavy cream
- 1/4 teaspoon salt
Method
Step 1
Preheat the oven to 475°F.
Step 2
Prepare the cake pan by lining the 6 inch cake pan with two large pieces of parchment paper (the parchment paper should be almost double of the actual tin size). Lay the sheets perpendicular to each other and press it in. The parchment should stick out like a stiff collar.
Step 3
Ideally, a 3-inch cake pan works best to prevent any overflow but a 2-inch pan will also work, just make sure to create a taller parchment lining so it can act as a wall and prevent any overflow.
Step 4
Place the room temp cream cheese in a large bowl and beat on medium speed until smooth.
Step 5
Add the sugar in and continue to beat until the sugar is fully dissolved.
Step 6
You should not feel any grittiness between you fingers, it should be completely smooth.
Step 7
Add the room temp eggs into the cream cheese batter. Blend the eggs until they are fully incorporated and the mixture is smooth and lump free.
Step 8
Pour in the heavy cream until stir to combine.
Step 9
Avoid any extra beating as it adds more air into the batter.
Step 10
In a separate bowl add matcha powder, cornstarch and salt and whisk to combine.
Step 11
Add about a 1/2 cup of the cream cheese batter (doesn’t need to be exact) into the flour mixture. Add the matcha mixture back into the cheesecake batter and mix until it is combined.
Step 12
Liaising the matcha mixture helps prevent dry pockets of matcha in the batter. If your batter still has visible lump, strain the mixture through a sieve and break any dry pockets.
Step 13
Pour the cheesecake batter into the lined pan and tap a few times to remove any air bubbles.
Step 14
Bake the cheesecake for exactly 20 minutes and not a minute longer. If the top is not brown yet, that’s okay pull it out still. Overbaking will lead to tough texture. The cheesecake should have a nice wiggle to it still when you pull it out of the oven.
Step 15
Leave the cheesecake to cool at room temperature then refrigerate until totally cold.
Step 16
Remove the cheesecake from fridge an hour before you are ready to eat. Enjoy!