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Matcha Basque Cheesecake
Easy, delicious Matcha Basque Cheesecake made with only seven everyday ingredients. It's creamy, rich and absolutely tasty with a decent Matcha flavor.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
people
Calories:
373 kcal
Course:
Cake
Cuisine:
Japanese
Ingredients
- 8 oz (250 grams) cream cheese
- 1/2 cup granulated sugar
- 2 egg
- 1 egg yolk
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 1 tablespoon matcha powder
Instructions
- Preheat the oven to 450°F (233°C). Allow the cream cheese to soften at room temperature.
- In a traditional blender, add the softened cream cheese, sugar, eggs, egg yolk, heavy whipping cream, vanilla extract, cornstarch, and Matcha powder. Cover and blend on high speed for 30 seconds, or until smooth and all ingredients are well combined.
- Strain the batter through a fine-mesh sieve to remove any lumps and eliminate air bubbles.
- Pour the batter into a 6-inch (15 cm) round cake pan lined with parchment paper. Carefully transfer the cake pan to the oven and bake for 30 minutes, until the top is caramelized and dark brown. Once baked, the surface may appear burnt, but the center should still be jiggly.
- Slowly remove the cake from the oven and place it on a cooling rack. Allow the cake to cool for 2 to 3 hours, or until it reaches room temperature.
- You can serve the cake once it has firmed at room temperature or after it’s chilled in the refrigerator. When the cake is completely cooled, gently cover it with parchment paper, avoiding contact with the surface. Refrigerate the cake for at least 4 hours or overnight. Unmold, slice, and serve.
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Notes
- Recipe Adapted: No Recipes
- Strain the batter into a fine-mesh sieve to remove any lumps and eliminate the air bubbles. Therefore, the cheesecake won't have a crack top once baked.
- Keep an eye on the cake while baking. Preheat the oven to 450°F (233°C) and bake the cake for 30 to 35 minutes until the top is perfectly caramelized with a dark brown color.
- Do Not over bake the cake. The baked cake should be firm on the edges and remains jiggly in the center. The cake will sit in shape as it cools down.
- If the cheesecake doesn't get dark or burnt on top, you may adjust the cake to a higher level of the oven or increase the temperature during the last few minutes to get the surface burnt nicely.
Nutrition Information
Calories
373kcal
(19%)
Carbohydrates
21g
(7%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
170mg
(57%)
Sodium
152mg
(6%)
Potassium
112mg
(2%)
Fiber
0.01g
(0%)
Sugar
19g
(38%)
Vitamin A
1338IU
(27%)
Vitamin C
0.2mg
(0%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 373
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 170mg | 57% |
| Sodium | 152mg | 6% |
| Potassium | 112mg | 2% |
| Fiber | 0.01g | 0% |
| Sugar | 19g | 38% |
| Vitamin A | 1338IU | 27% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.