Simple Matcha Basque Cheesecake

An easy blender-style matcha Basque cheesecake. Just blend all ingredients, pour, and bake for a creamy, caramelized dessert with minimal effort.

Ingredients

• 210g / 7.5 ozCream cheese
• 210ml / 7 fl ozHeavy cream or milk
• 105g / 3.5 ozSugar
• 2Eggs
• 15g / 1 tablespoonMatcha powder

Instructions

1. 1

   Preheat oven to 210°C (410°F). Line a 15cm round pan with crumpled parchment paper.

2. 2

   Place all ingredients in a blender or food processor and blend until completely smooth.

3. 3

   For an extra smooth texture, strain the mixture through a fine sieve.

4. 4

   Pour the batter into the prepared pan and bake at 210°C (410°F) for 25-35 minutes until the top is puffed and deeply caramelized.

5. 5

   The cake is done when puffed and the surface has dark spots. Remove from oven and let cool completely.

6. 6

   Once cooled, refrigerate until well chilled. Cut into slices and serve.

Tips

• ✓Crumpling the parchment paper helps it conform to the pan shape.
• ✓The characteristic burnt top is what makes Basque cheesecake special.
• ✓Chill for at least 4 hours or overnight for the best texture.
• ✓The center should remain slightly jiggly when removed from the oven.

Ready to Try?

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