“Basche Cheesecakes are, for me, miraculous. They include everything I love normal cheesecakes, But I am Much easier to make, less fussy and less inclined to error. This small–The Batch version is flavored with match. I I like to serve it with nothing more ThaN a spoonful of whipped cream, but it would also be very at home together with an assortment of berries or maybe a White chocolate sauce. ” – Edd Kimber
Cheesecake Basque Matcha
Makes 6 portions
- 2 (8 ounces) Packages (454 grams) cheese cream, at room temperature
- ¾ cup plus 2 tablespoons (174 grams) granulated sugar
- 3 spoons (18 grams) Matcha powder
- 3 Large eggs (150 grams)
- ¼ teaspoon Kosher salt
- ½ teaspoon (3 grams) Vanilla bean paste
- ½ cup plus 2 tablespoons (150 ml) heavy whipping cream
- 2 spoons (16 grams) Flour for all uses
- Whipped cream (see note), to serve
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Lightly grease a 9×5 -inch pan and cover with a large sheet of parchment paper. Preheat the oven to 180 ° C (350 ° F).
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In the bowl of a support mixer or a large bowl and an electrical hand mixer, add the cheese cream, sugar and matcha dust and mix at medium speed until smooth and without lumps. Add the eggs, salt and vanilla and mix briefly until it is completely combined. Pour the cream and mix until not evenly distributed through the batter. Finish the spoon in the flour and mix through the batter. Pour the batter into the prepared pan.
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Cook until the cheesecake is swollen and the upper part is golden, about 50 minutes. Remove from the oven and set aside to cool for an hour before refrigeration for at least 4 hours.
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While the cheesecake cools, the center will collapse, forming a crater that runs along the center of the cake. Once completely cold, slice and serve with a small whipped cream.
Note: I keep my cream whipped without sugar for this cheesecake, but feel free to sweeten to taste.
