Easy Matcha Basque Cheesecake
Recipe: - 2 blocks 8oz cream cheese (room temp) - 1 cup heavy cream - 3 eggs (room temp) - 2 tbsp corn starch - 150g (3/4 cup) sugar - 14g (2 1/3 tbsp) ceremonial matcha (I used @ippodoteausa ikuyo) - 2g salt
Ingredients
Directions
- 1
Preheat oven to 450F for at least 30 minutes before baking. Line the bottom and sides of a 6x3in springform cake pan.
- 2
Lightly cream the sugar, salt, and cream cheese (room temp) together until smooth.
- 3
Sift the matcha into the cream cheese batter and mix.
- 4
Sift the cornstarch into the cream and mix until combined.
- 5
Crack and mix the 3 eggs into the cream cheese mixture.
- 6
Combine the cream with the rest of the batter. Strain and pour the mix into the cake pan.
- 7
Bake for 29-31 minutes until brown on top but jiggly if shaken.
- 8
Take out from oven and let it cool completely. Refrigerate for 6 hours or overnight (or else will not be set) and serve!
Notes
Tip 1: Refrigerating before slicing is crucial to allow it to set. Tip 2: Using a ceremonial matcha will lead to a more vibrant color and richer, not too sweet flavor.
