Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake
User Reviews
4.9
90 reviews
Excellent
Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake
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A small-batch recipe for layered Burnt Basque Cheesecake that is richly decadent and full of tea flavour.
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Ingredients
- 200 g cream cheese room temp
- 50 g granulated sugar
- 1 large egg lightly beaten, room temp
- pinch of sea salt
- 1 teaspoon vanilla extract
- 120 ml heavy whipping cream room temp
- 12 g all-purpose flour
- 1 tablespoon hōjicha powder
- 1 tablespoon matcha powder
Instructions
- Preheat oven to 400°F/204°C.
- Prepare a 4" round cake pan (or spring form pan) by placing parchment paper to line it. You may need to crinkle the parchment (this is OK -- the more rustic, the better) and make sure it overhangs about 2" from the pan.
- In a stand mixer fitted with a paddle attachment, whip together the cream cheese and sugar until light and fluffy. Scrape the sides of the bowl with a spatula.
- Add in the beaten egg, salt, and vanilla extract.
- Pour in the heavy cream.
- Scrape the sides of the mixing bowl with a spatula and continue to whip until smooth and incorporated.
- Sift in the flour over top of the batter and mix with a spatula until the batter is smooth.
- Divide the batter into half (approximately 200g). Sift matcha powder over top of the batter. Mix until all the matcha is incorporated.
- If you want to make 3 layers like I did, divide the plain portion into another half (100g). Sift hojicha powder over top of that portion, mix into the batter, and leave the remainder plain.
- You can divide the layers into 3 equal portions, but I wanted the base matcha to be thicker.
- Transfer each bowl of batter into the prepared pan. (You can choose whichever flavour to layer first).
- Bake for about 23-25 minutes at 400°F/204°C and then turn it to broil @ 500°F/260°C for 3-5 mins, until the top is browned. Watch the cheesecake carefully as it can burn very quickly.
- Remove from the oven (the cake should still be slightly jiggly in the centre). Let cool. (The cake will deflate -- this is normal).
- Cut into slices and serve at room temperature. Or, place into the fridge once cooled and serve chilled (tastes even better).
Notes
- For larger cheesecakes:
- If you want to make it in a 6" round pan with the same height, multiply all the ingredients by a factor of 2.5.
- If you want to make it in a 8" round pan with the same height, multiply all the ingredients by a factor of 5.
Nutrition Information
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Calories
182kcal
(9%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
167mg
(7%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
680IU
(14%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 167mg | 7% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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