Matcha Basque Cheesecake
Matcha Basque Cheesecake is a creamy, caramelized dessert blending the richness of Basque-style cheesecake with the earthy flavors of matcha. Perfect for matcha and cheesecake lovers, this easy-to-make fusion treat is ideal for any occasion.
Matcha Basque Cheesecake is a delightful fusion of creamy Basque-style cheesecake and the earthy, aromatic flavor of matcha. This dessert features a slightly caramelized crust with a rich, custard-like center, tinted with the vibrant green hue of matcha powder. Perfectly balancing sweetness with a touch of bitterness, it's an indulgent treat for cheesecake and matcha lovers alike. Ideal for special occasions or as a unique addition to your dessert repertoire, this cake is as visually stunning as it is delicious.
Ingredients
- 350 grams cream cheese
- 100 grams sugar
- 3 eggs
- 2 egg yolks
- 20 grams matcha powder
- 50 ml hot water
- 170 grams heavy cream
- 10 grams cornstarch
Nutritional Information
- Calories: 280
- Protein: 6g
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Sugar: 12g
- Fiber: 1g
- Sodium: 120mg
- Cholesterol: 140mg
Directions
-
In a large bowl, combine the cream cheese and sugar using a spatula until smooth. Gradually beat in the eggs, one at a time, mixing thoroughly after each addition. Add the egg yolks and mix well until the batter is smooth and creamy.
-
In a separate bowl, dissolve the matcha powder in hot water, stirring until smooth. Add the heavy cream and cornstarch, mixing well until fully combined.
-
Pour the matcha mixture into the cream cheese mixture and stir gently until smooth.
-
Strain the combined batter through a sieve into a 6-inch cake pan to remove any lumps. Preheat the oven to 170°C (338°F). Bake the cake for 25 minutes. Remove from the oven and let it cool before serving.
