The Japanese twist on the classic Basque burnt cheesecake: a deeply caramelized crust, a dense and creamy center, and a clean matcha bitterness.
Ingredients
- 500 g Plain full-fat cream cheese
- 220 ml Heavy cream (30% fat)
- 3 pieces Medium fresh eggs
- 145 g Granulated sugar
- 12 g Culinary grade Japanese matcha
- 10 g T45 wheat flour
- 1 g Fine salt
Method
- Take out the cream cheese, eggs, and heavy cream ahead of time so they come to room temperature. This precaution prevents lumps and ensures an even emulsion.
- Preheat the oven to 240°C on the conventional setting. Crumple two large sheets of parchment paper, unfold them, and line a round cake pan 15 cm in diameter and at least 7 cm deep. Leave a generous amount of paper hanging over the edges.
- Soften the cream cheese with a spatula in a large mixing bowl. Add the sugar and salt, then mix slowly until you get a perfectly smooth mass. Do not whip vigorously: the goal is to avoid incorporating air.
- Sift the matcha and flour together. Take a little cream and gradually add it to the powders, carefully mashing with a small whisk until it forms a smooth, shiny green paste with no lumps.
- Incorporate the eggs into the cream cheese one by one, mixing gently and scraping down the bottom and sides of the bowl after each addition.
- Add the matcha paste, then gradually pour in the rest of the cream. Mix just enough to obtain a smooth, fluid batter.
- Pass the batter through a fine mesh sieve directly into the prepared pan. Gently tap the pan on the work surface to bring large air bubbles to the top, then pop them with the tip of a knife.
- Bake on a rack positioned slightly above the center of the oven. Bake for about 28 to 32 minutes: the surface should be very dark brown, almost black in places, while the center should still clearly jiggle when the pan is nudged.
- Let cool completely in the pan without removing the paper. The cake will sink slightly and form the characteristic folds of a Basque cheesecake.
- Refrigerate for at least 8 hours, ideally overnight. Take the cake out about 20 minutes before serving, carefully remove the paper, and cut into six equal slices using a hot knife, wiping it clean between each cut.
Nutrition
Per serving
- Energy
- 510.3 kcal
- Protein
- 12.45 g
- Carbohydrate
- 27.83 g
- Fat
- 38.52 g
- Fibre
- 1.71 g
- Calcium
- 72.99 mg
- Iron
- 0.24 mg
- Magnesium
- 18.8 mg
