Matcha Basque Cheesecake Recipe by Kat Lieu

Hi friends! Have you made a matcha cheesecake before? How about a matcha Basque cheesecake? It’s a burnt caramelized cheesecake, with a light green tea flavor, that’s sure to wow any taster. It’s super creamy, smooth, and so easy to make too! Matcha powder is grounded up powder of specially-grown green tea leaves. Matcha has so many health benefits: “Matcha is high in a catechin called EGCG (epigallocatechin gallate), which is believed to have cancer-fighting effects on the body. Studies have linked green tea to a variety of health benefits, like helping to prevent heart disease, type 2 diabetes and cancer, and even encouraging weight loss.”-time.com

Plus matcha will make your baked goodies vibrantly green and fragrant! Matcha cheesecakes are so aesthetically pleasing. Matcha Basque burnt. cheesecakes are on yet another tier on their own! I recommend using high-quality culinary grade matcha. Ceremonial matcha is expensive and I personally feel it’s best when enjoyed as a tea or latte.

Note: Using this base cheesecake recipe, you can substitute the matcha powder with any food powder like pink pitaya, black sesame, purple sweet potato, or red beet powder to make it any flavor or color you’d like! For Valentine’s Day, I made a beautiful ombre pink pitaya basque cheesecake! To make an ube version, sub the matcha powder with 1 to 2 teaspoons ube extract, or 1 to 2 tablespoons ube halaya plus some extract for the coloring.

To make two flavors, split the base cheesecake batter evenly into two bowls. In one bowl, add the first food powder and the second one mix in the other food powder. (1/2 tablespoon matcha in one bowl, 1 to 2 tablespoons black sesame in the other bowl, for example.

Airfrying: To air fry the Basque cheesecake, place the pan into the air fryer basket and bake for 10 to 15 minutes at 400 F and then 10 more minutes at 350F.

• Place the pan in the basket of the air fryer and bake for 10 minutes at 400 F (200 C) and then lower temperature to 350 F (180 C) for 10 minutes. If you prefer the cheesecake to be more firm on the inside instead of melty and creamy, add another 2-5 minutes, but you want the cheesecake to be still "jiggly" when you pull it out from the air fryer. That's the way it supposed to be

Kat Lieu’s Matcha Basque Cheesecake Recipe

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Ube Basque Cheesecake Recipe | Easy (No Mixer) Smooth Gluten-Free Ube Basque Burnt Cheesecake ASMRhttps://www.youtube.com/watch?v=CAy6Abkbsuc&feature=emb_title

Yield

4-6

Author

Kat Lieu

Prep time

10 Min

Cook time

35 Min

Total time

45 Min

Print

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Matcha Burnt Basque Cheesecake Recipe

This beautiful 6-inch matcha Basque cheesecake will have a caramelized top and a deliciously soft cheesecake interior. Taste it when it's still warm, or have it with a cup of tea or coffee after refrigerating the cake for at least four hours. The beauty of this crust-less cake is how asymmetric, burnt, imperfect it is. Your cake will be tall, and sure to delight your tastebuds!

Ingredients

• 2 bars of cream cheese (450g)
• 1/2 cup (104g) fine sugar
• 3 large eggs
• 2 tbsp (15g) cornstarch (skip if you want a less jelly-like cake)
• 1 cup (240ml) heavy cream (cow's milk works too. Coconut milk and soy milk also work!)
• 2 1/2 tbsp (20g) flour (any works, really. I used gluten-free flour Bob's Red Mill)
• 1 tbsp (7.38g) matcha powder (ceremonial is best, although more expensive) mixed with 3 tbsp water into a paste.
• Optional: 1 tbsp butter, a splash of vanilla extract, and a pinch of salt. Optional fruits for topping, and powdered sugar.

Instructions

1. Preheat oven 240C or 460F. In a pot over low heat, place the cream cheese and optional butter. Stir and allow cheese to soften into a thick cream, with no clumps. Add the sugar and stir. Remove from heat when you have a smooth, creamy mixture. Add the eggs, one at a time, and mix well.
2. Add the flour and cornstarch and mix until smooth, mixing out any clumps. You will not have to strain this batter. Add the milk or cream. Mix well. You can at this point add a splash of vanilla extract and a pinch of salt. Finally, add the matcha paste and stir well.
3. A 6-inch springform pan is best. Place a sheet of parchment paper inside the pan, running your fingers over the inside of the rim and the bottoms to dress the pan. Leaver about an inch or two of parchment paper standing tall. Crinkles are fine.
4. Pour the batter into the pan and it should fill almost to the top. Smooth out the batter on top with a whisk and bake for 30-35 minutes. The top should have a beautiful burnt brown layer, which is a Basque cheesecake's signature look. The middle should be jiggly. Don't worry, it's fully cooked. Cool in room temperature before refrigerating for at least 4 hours or overnight. Cut the cake and serve at room temperature. Great with a cup of coffee or tea!

Notes:

#basquecheesecake #matchabasquecheesecake #matchaburntbasquecheesecake #quarantinebaker #matcha #green #Basque #matchacheesecake #cheesecakenomixer

https://www.philandmama.com/adventures/2020/5/4/matcha-basque-cheesecake-recipe-make-a-matcha-green-tea-basque-burnt-cheesecake-with-me-itll-be-creamy-tall-and-delicious

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Desserts

Basque

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.

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