”Basque cheesecakes are, to me, miraculous. They include everything I love about regular cheesecakes, but they’re so much easier to make, less fussy, and less prone to error. This small–batch version is flavoured with matcha. I like to serve it with nothing more than a dollop of whipped cream, but it would also be very much at home alongside an assortment of berries or maybe a white chocolate sauce.” — Edd Kimber
Matcha Basque Cheesecake
Makes 6 servings
- 2 (8-ounce) packages (454 grams) cream cheese, room temperature
- ¾ cup plus 2 tablespoons (174 grams) granulated sugar
- 3 tablespoons (18 grams) matcha powder
- 3 large eggs (150 grams)
- ¼ teaspoon kosher salt
- ½ teaspoon (3 grams) vanilla bean paste
- ½ cup plus 2 tablespoons (150 ml) heavy whipping cream
- 2 tablespoons (16 grams) all-purpose flour
- Whipped cream (see Note), to serve
-
Lightly grease a 9×5-inch loaf pan, and line with a large sheet of parchment paper. Preheat the oven to 350°F (180°C).
-
In the bowl of a stand mixer or a large mixing bowl and an electric hand mixer, add the cream cheese, sugar, and matcha powder, and mix together at medium speed until smooth and lump-free. Add the eggs, salt, and vanilla, and mix briefly just until fully combined. Pour in the cream, and mix until evenly distributed through the batter. Finish by spooning in the flour and mixing through the batter. Pour the batter into the prepared pan.
-
Bake until the cheesecake is puffed and the top is browned, about 50 minutes. Remove from the oven, and set aside to cool for an hour before refrigerating for at least 4 hours.
-
As the cheesecake cools, the centre will collapse, forming a crater that runs along the middle of the cake. Once thoroughly chilled, slice and serve with a little whipped cream.
Note: I keep my whipped cream unsweetened for this cheesecake, but feel free to sweeten yours to taste.
