Matcha Basque Cheesecake

Serves 1
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Directions

  1. 1Sift matcha powder into a small bowl.
  2. 2Sift matcha powder into a small bowl.
  3. 3Sift matcha powder into a small bowl.
  4. 4Pour boiling hot water over the matcha powder and mix until you get a matcha clump.
  5. 5Pour boiling hot water over the matcha powder and mix until you get a matcha clump.
  6. 6Pour boiling hot water over the matcha powder and mix until you get a matcha clump.
  7. 7Using a hand or electric whisk, whisk cream cheese and sugar together until very smooth.
  8. 8Using a hand or electric whisk, whisk cream cheese and sugar together until very smooth.
  9. 9Using a hand or electric whisk, whisk cream cheese and sugar together until very smooth.
  10. 10Add egg and whisk until well combined.
  11. 11Add egg and whisk until well combined.
  12. 12Add egg and whisk until well combined.
  13. 13Add the matcha mixture and whisk.
  14. 14Add the matcha mixture and whisk.
  15. 15Add the matcha mixture and whisk.
  16. 16Add sifted cornstarch and whisk.
  17. 17Add sifted cornstarch and whisk.
  18. 18Add sifted cornstarch and whisk.
  19. 19Add heavy cream and whisk until smooth.
  20. 20Add heavy cream and whisk until smooth.
  21. 21Add heavy cream and whisk until smooth.
  22. 22Strain the batter before pouring into the pan.
  23. 23Strain the batter before pouring into the pan.
  24. 24Strain the batter before pouring into the pan.
  25. 25Preheat oven to 240C.
  26. 26Preheat oven to 240C.
  27. 27Preheat oven to 240C.
  28. 28Bake at 220C for 10-12 minutes.
  29. 29Bake at 220C for 10-12 minutes.
  30. 30Bake at 220C for 10-12 minutes.
  31. 31Broil for 3 minutes to caramelize the top.
  32. 32Broil for 3 minutes to caramelize the top.
  33. 33Broil for 3 minutes to caramelize the top.
  34. 34Let cool completely and chill in the fridge.
  35. 35Let cool completely and chill in the fridge.
  36. 36Let cool completely and chill in the fridge.
  37. 37Cut and serve the cheesecake.
  38. 38Cut and serve the cheesecake.
  39. 39Cut and serve the cheesecake.

Ingredients

  • 125 g cream cheese
  • 125 g cream cheese
  • 125 g cream cheese
  • 35 g sugar
  • 35 g sugar
  • 35 g sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 5 g cornstarch
  • 5 g cornstarch
  • 5 g cornstarch
  • 7 g matcha powder
  • 7 g matcha powder
  • 7 g matcha powder
  • 20 g hot water
  • 20 g hot water
  • 20 g hot water
  • 70 g heavy cream
  • 70 g heavy cream
  • 70 g heavy cream

Equipment

small bowlhand whiskelectric whiskstrainerbaking panspatula

Tips

  • Make sure all ingredients are at room temperature (besides the hot water).
  • If you really don’t want it to be sweet, use 30g sugar.
  • Bake for less time if you want a more runny texture.
  • Let cool completely and chill in the fridge.