Matcha Basque Cheesecake
Easy, delicious Matcha Basque Cheesecake made with only seven everyday ingredients. It's creamy, rich and absolutely tasty with a decent Matcha flavor.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 450°F (233°C). Allow the cream cheese to soften at room temperature.
In a traditional blender, add the softened cream cheese, sugar, eggs, egg yolk, heavy whipping cream, vanilla extract, cornstarch, and Matcha powder. Cover and blend on high speed for 30 seconds, or until smooth and all ingredients are well combined.
Strain the batter through a fine-mesh sieve to remove any lumps and eliminate air bubbles.
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Continue Reading at Rasamalaysia →Chef's Notes
Recipe Adapted: No Recipes
Strain the batter into a fine-mesh sieve to remove any lumps and eliminate the air bubbles. Therefore, the cheesecake won’t have a crack top once baked.
Keep an eye on the cake while baking. Preheat the oven to 450°F (233°C) and bake the cake for 30 to 35 minutes until the top is perfectly caramelized with a dark brown color.
Do Not over bake the cake. The baked cake should be firm on the edges and remains jiggly in the center. The cake will sit in shape as it cools down.
If the cheesecake doesn’t get dark or burnt on top, you may adjust the cake to a higher level of the oven or increase the temperature during the last few minutes to get the surface burnt nicely.
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