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

• 210g / 7.5 ozCream cheese(softened)
• 75g / 2.5 ozSugar(for batter)
• 2Eggs
• 15g / 1 tablespoonMatcha powder
• 180ml / 6 fl ozWhipping cream(for batter)
• 105ml / 3.5 fl ozWhipping cream(for topping)
• 5g / 1 teaspoonSugar(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 75g / 2.5 oz 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 180ml / 6 fl oz 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 105ml / 3.5 fl oz cream with 5g / 1 teaspoon 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.

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