Easy Matcha Basque Cheesecake

A one-bowl, mix-and-bake matcha Basque cheesecake. Topped with whipped cream and roasted walnuts, it is absolutely delicious drizzled with kuromitsu (black sugar syrup).

Ingredients

• 200gCream cheese(softened)
• 70gSugar(for batter)
• 2Eggs
• 13gMatcha powder
• 170mlWhipping cream(for batter)
• 100mlWhipping cream(for topping)
• 5gSugar(for topping)
• to tasteRoasted walnuts(for topping)
• to tasteKuromitsu (black sugar syrup)(or maple syrup)

Instructions

1. 1

   Preparation: Line a 15cm round pan with crumpled parchment paper. Preheat oven to 230°C (450°F).

2. 2

   Place cream cheese in a heat-resistant bowl and microwave (600W) for about 30 seconds until softened, then mix with a whisk until smooth.

3. 3

   Add 70g sugar and mix well.

4. 4

   Add eggs one at a time and mix until combined.

5. 5

   Sift in the matcha powder and mix until no lumps remain.

6. 6

   Add 170ml whipping cream and mix until smooth.

7. 7

   Pour the batter into the prepared pan. Bake at 220-230°C (430-450°F) for 25-30 minutes until the top is deeply caramelized.

8. 8

   Once baked, let cool in the pan on a cooling rack. The center will sink slightly as it cools.

9. 9

   For topping, whip 100ml cream with 5g sugar until soft peaks form. Once the cake is completely cooled, remove from pan, top with whipped cream and walnuts. Refrigerate and drizzle with kuromitsu just before serving.

Tips

• ✓The signature burnt top is what makes Basque cheesecake special; do not underbake.
• ✓Crumpling the parchment paper helps it conform to the pan shape.
• ✓The cheesecake tastes best after chilling in the refrigerator for at least 4 hours.
• ✓If kuromitsu is unavailable, maple syrup or honey work as substitutes.

Ready to Try?

Get premium matcha delivered to your door for the perfect homemade latte.