Matcha Basque Cheesecake Recipe

Prepare the Cake Tin for Baking Basque Cheesecake

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Blend Cream Cheese, Sugar, Eggs into a fine mixture

Place cream cheese in a large bowl. Make sure the cream cheese is at room temperature.

Press down on the cream cheese with a spatula to soften it. Then, add sugar.

Combine the cream cheese with the sugar by rubbing the mixture against the sides of the bowl with the spatula. The cream cheese will become fluffy and smooth as the sugar granules dissolve. Scrape both the bowl and spatula often to ensure that the ingredients are well incorporated and there are no lumps.

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In a separate bowl, whisk the 3 eggs (approx. 50 g each without shell) and the 2 egg yolks well.

Slowly and gradually add half of the beaten eggs to the cream cheese mixture. Blend completely and thoroughly, making sure the batter is smooth and without lumps before adding more egg.

Add the remaining half of the eggs to the cream cheese mixture, blending completely.

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Adding the Matcha

Transfer about 2 scoops of the batter to a clean, medium-sized bowl.

Blend in the matcha. Use a fine-mesh sieve to sift matcha into the 2 scoops of batter, a little bit at a time.

Stir as you go to blend the powder into the batter completely before adding more. Continue until you‘ve sifted and blended in all the matcha.

‍Tip: Matcha is a fine powder that becomes lumpy if you add it to a large volume of liquid. Therefore, we have to make a paste with the matcha before adding it to the rest of the batter.

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Mix it all together, making sure there are no lumps and that the matcha is well incorporated into the liquid.

Continue to blend until the matcha batter is completely smooth and without lumps.

Then, add one more scoop of the main batter and blend well to loosen up the matcha batter further.

Now transfer the matcha batter back into the main batter.

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Finish the Batter with Flour, Cornstarch, Double Cream and salt

Next, add cake flour and cornstarch to a fine-mesh sieve. Sift a little bit of the flour and cornstarch into the cream cheese mixture while you stir with a spatula. Incorporate the ingredients well before adding more. Keep sifting and blending until you‘ve added all the flour mixture. Take your time and make sure at this stage that there are no lumps.

Then, gradually add Double Cream while you stir. Mix until it’s all combined. Add 1/4 tsp salt (I used Table Salt) and blend it all together.

Pour the cake batter into the prepared pan in one go, until 70-80% full to prevent spilling.

Tap the cake pan on the countertop a few times to eliminate air pockets. With a bamboo skewer or toothpick, pop the air bubbles if there are any. Then, run the skewer through the batter to remove any bubbles.

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Baking

Bake for (maximum) 35 mins on the Middle Rack of the oven - Starting temperature (with Fan) at 250ºC for 5 mins, then turn to 230ºC until dark brown. For a conventional oven, I would suggest 240ºC - 245ºC.

The top of my cheesecake starts becoming dark brown at the 25-minute mark. Make sure you keep an eye on your cheesecake because every oven is different.

When you take it out from the oven, It is normal that the center appears to be wobbling, despite the surface being dark brown, burnt colour.

However, If the cake surface doesn‘t darken within 30–35 minutes, you will probably need to adjust the oven temperature (or oven rack or preheating time) next time.

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Cool and Serve

Cool the pan on a wire rack (that make sure the air can circulate under the cake pan) until it reaches room temperature, about 2–3 hours.

Serve the cake either chilled or at room temperature. For a chilled or firmer cheesecake, cover the cake in the pan with a tea towel (don‘t use plastic, as condensation may drip onto the cake), and place in the refrigerator for at least 4 hours or even overnight.

You can store the cheesecake in the refrigerator for up to 3 days.

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This Matcha Basque Cheesecake is adapted and refined to my own liking, based on Justonecookbook's Matcha Basque Cheesecake recipe.