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

OneSixtyDegrees

Servings

10

Prep Time

10 +

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!

Ingredients

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

Directions

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