How To Make Matcha Basque Cheesecake (Burnt Cheesecake)
Imagine walking into a cozy café, where the smell of coffee mixes with the scent of fresh-baked treats. Among the desserts, you spot a Matcha Basque Cheesecake. Its caramelized top contrasts with the green sides. This cheesecake is a twist on the classic from Spain, known for its creamy inside and crispy outside.
We've previously shared a recipe for Basque Cheesecake, but let's kick things up a notch this time. Here's our take on the Matcha Basque Cheesecake, adding the unique taste of of course, matcha.
Making this cheesecake is like going on a baking adventure. It mixes the creamy cheesecake texture with the slightly bitter taste of matcha green tea. Matcha isn't just for color; it adds a special flavor that makes this dessert unique. Picture that first bite – the matcha balances the sweetness, while the crispy outside melts in your mouth.
To make it, start by mixing cream cheese until smooth. Then add sugar, eggs, heavy cream, and a bit of flour. Don't forget to sift the matcha to avoid lumps. Pour the batter into a pan and bake until it's golden and crispy.
Once it's out of the oven, let it cool to bring out the flavors. Serving it chilled brings out the best of both worlds – the refreshing matcha taste and the creamy cheesecake texture.
It shows how food can bring people together, no matter where it comes from.
Overview
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Total servings: 6
Difficulty: Medium
Ingredients
- 350 g Cream Cheese (Room temperature)
- 120 g White Sugar
- 10 g All Purpose Flour
- 20 g Matcha Powder
- Hot Water (for dissolving matcha powder)
- 170 g Heavy Cream (Room temperature)
- 4 Eggs (200g, Room temperature)
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