Burnt Basque Cheesecake with a Matcha White Chocolate Ganache
Directions
- 1Place chopped white chocolate into a bowl.
- 2Pour hot heavy cream over the white chocolate.
- 3Sift matcha powder into the bowl with white chocolate and cream.
- 4Whisk until combined and smooth to create the matcha ganache.
- 5Place cream cheese into a mixing bowl.
- 6Mix the cream cheese.
- 7Scrape vanilla bean seeds into the cream cheese mixture.
- 8Mix the vanilla into the cream cheese.
- 9Crack eggs into a separate bowl.
- 10Pour beaten eggs into the cream cheese mixture.
- 11Pour heavy cream into the mixing bowl.
- 12Sift flour and cornstarch into the mixture.
- 13Mix until all ingredients are well combined and smooth.
- 14Line a 7-inch baking pan with parchment paper.
- 15Pour the cheesecake batter into the prepared baking pan.
- 16Bake the cheesecake at 230°C for 40-45 minutes.
- 17Remove the burnt Basque cheesecake from the oven.
- 18Slice a piece of the cheesecake.
- 19Place the slice on a wooden plate.
- 20Drizzle the matcha white chocolate ganache over the cheesecake slice.
Ingredients
- 700 g cream cheese
- 220 g sugar
- 1 vanilla bean
- 1 tsp vanilla extract
- 4 large eggs
- 300 g heavy cream
- 15 g flour
- 15 g cornstarch
- 200 g white chocolate
- 150 ml heavy cream
- 1 tsp matcha powder
Equipment
saucepanbowlwhiskmixerknife7" baking pan
Tips
- Make sure all ingredients are at room temperature.
- Preheat your oven at 230°C.
- Bake for 40-45 minutes in a 7" baking pan.
- Let it cool down completely in the fridge overnight.
- For the matcha ganache, stir everything together until combined and let it cool down until thickened.