A matcha flavoured basque cheesecake with a light and airy inside and caramelised top

Matcha Basque Cheesecake

Delight in our Matcha Basque Cheesecake with its light and airy, creamy, texture, finished with a caramelised top. Indulge in the experience that is a Basque Cheesecake and you'll never look back!

Matcha Basque Cheesecake

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Servings

Prep Time

Cook Time

30 minutes

Delight in our Matcha Basque Cheesecake with its light and airy, creamy, texture, finished with a caramelised top. Indulge in the experience that is a Basque Cheesecake and you'll never look back!

Author:

OneSixtyDegrees

Ingredients

2½tbsp Matcha
20g Plain Flour
300ml Double Cream
600g Full Fat Cream Cheese
200g Whitworths Caster Sugar
4 Large Eggs
2tsp Vanilla Extract

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Directions

Preheat the oven to 240°C/220°C fan and line an 8 inch/20cm springform tin with baking paper.
Pour 200ml of the cream into a mixing bowl.
Sift the matcha and flour into the cream and mix to form a smooth paste. Set aside.
In a separate bowl, whisk together the cream cheese and caster sugar.
Add the large eggs one at a time, mixing between each.
Fold in the matcha paste along with the vanilla extract and remaining cream.
Pour the mixture into the tin and bake for 30 mins. The cheesecake should be brown on top and have a slight wobble.
Cool at room temperature for 1 hour, then transfer to the fridge for 4 hours.
Slice and enjoy!