A Japanese twist on the classic Basque Burnt Cheesecake using Matcha!
I have previously touched upon what constitutes a good basque burnt cheesecake when I shared my Dual Flavoured Basque Burnt Cheesecake recipe, so I won’t delve in detail about it in this post.
Essentially, a Basque Burnt Cheesecake has its signature burnt top, yet remains creamy on the inside. Its caramelized exterior, paired with the rich cheesecake with a smooth melt-in-mouth centre, then paired with sweet umami from Japanese matcha powder takes the classic Burnt Cheesecake up a notch! This cake would leave all matcha lovers swooned! 😉
There are a few things to note when baking this Matcha Basque Burnt Cheesecake:
- INGREDIENTS
Ensure that your ingredients are at room temperature especially the eggs and blocked cream cheese. Do not use spreadable cream cheese. As for the heavy cream, the best cream to use for this recipe is one with at least 35% fat content. If you have the choice, I suggest you opt for cake flour instead of all-purpose flour, this will give you a finer texture.
- MATCHA POWDER
Ensure to use premium matcha powder to achieve the vibrant green hue. There are two grades of matcha powder – Ceremonial or Culinary. Ceremonial matcha powder are for making tea, whereas Culinary is often used for cooking.
For a subtle taste of matcha flavour, use 15g of matcha powder. If you appreciate a stronger matcha flavour, you can use up to 20g of matcha powder. Always ensure to sift the matcha powder to avoid lumps in your cake batter.
- BAKING TEMPERATURE
Baking it at a very high temperature ensures you get a dark caramelized crust, so you would want to ensure your oven is preheated to 230°C at least 30 minutes prior. Don’t worry about the heat burning your cake, we actually need the oven to be really hot before popping the cake in to caramelize the top of the cheesecake. I prefer using fan mode with top and bottom heat.
- BAKING DURATION
Bake between 30-35 minutes depending on how firm you want your cake to be. For me, the magic number is 33 minutes. Once baked, transfer onto wire rack for it to cool. As the cake will gradually deflate, don’t remove it from the pan until it has cooled completely (around 2 hours).
- WHEN IS BEST TO SERVE
You can enjoy the Matcha Burnt Cheesecake either warm where it will be all creamy and barely set in the center, or you could refrigerate the cake in the fridge overnight and enjoy chilled. I prefer the latter as I appreciate a firmer cheesecake. Plus when eaten cold, the matcha flavour will be slightly more prominent.
If you enjoy this recipe, you may also wish to try my Baked Durian Cheesecake recipe here. Below this recipe, you will also find a slight variation of Basque Burnt Cheesecakes with other flavours such as coffee or cocoa powder.
Matcha Basque Burnt Cheesecake
Ingredients
- 430 g cream cheese room temp & cubed
- 120 g castor sugar
- 3 medium sized eggs room temp
- 1 tsp vanilla extract optional
- 270 g heavy cream 35% fat content
- 20 g superfine cake flour sifted
- 15-20 g matcha powder sifted
Instructions
- To start, preheat oven at 230°C for at least 30 minutes. Use this time to also bring your eggs and cream cheese to room temp. Line a 6” round cake tin with two layers of parchment paper ensuring it sits at least 1.5-2inches above the rim.
Prepare Batter (Stand Mixer Method)
- Beat cream cheese and sugar on medium speed until smooth – for about 2 minutes. Scrape the sides of mixing bowl.
- Beat in the eggs, one at a time, and beat on medium speed until fully incorporated before adding the next one.
- Add the vanilla and beat until just incorporated.
- In a separate bowl, whisk the sifted cake flour and sifted matcha powder together. Mix with 70g of the cream until smooth. Add in another 100g of cream and mix to combine. Add in the remaining 100g and mix until smooth. This will ensure a smooth mixture.
- Pour the matcha cream mixture into the cheese mixture whilst the mixer is beating on low until combined. Increase speed to medium and mix for 15 seconds until combined.
Prepare Batter (Thermomix Method)
- Beat eggs for 20 secs/Speed 4.
- Add cream cheese then beat 1 min/Speed 5.
- Scrape sides, add 120g sugar and beat 30 secs/Speed 5.
- Remove MC, add vanilla extract & cream through the hole, insert MC back and beat 30 secs/Speed 5.
- Scrape then add sifted cake flour and matcha powder in, beat 1 min/Speed 5 until smooth. Scrape sides, and beat a further 20 secs/Speed 5.
To Bake
- Pour cake batter into prepared baking tin. Tap the tin on the counter top to deflate air bubbles.
- Bake at 230°C for 30-35 minutes. When done, remove cake from oven. The surface of your cake should have a dark burnt top. You may do the jiggle test to ensure that the cake is wobbly only in the centre but not too much around the edge.
- Ensure to let cake cool down in the tin, on a wire rack for better circulation for about 2 hours. Remove cake from tin and let it cool down completely on wire rack before serving.
- If you prefer gooey texture, you may enjoy your cake at room temperature. I personally like my cheesecake slightly firm, so I would refrigerate for a couple of hours before indulging.
Notes
VARIATIONS
You can substitute equal amount of matcha powder for cocoa powder for Chocolate Basque Burnt Cheesecake. You could try Dual Flavoured Basque Burnt Cheesecake with either coffee or matcha.
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Classic & Coffee Basque Burnt Cheesecake -
Classic & Matcha Burnt Cheesecake
Have you tried this recipe?
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I have try this recipe using thermomix version and the result was PERFECT…
Really appreciate your effort to share this great recipe…
Wish you more success, Stay healthy and God bless…
Easily made in Thermomix and the cake turned out really delish & smooth. A must try recipe for matcha lovers!
Saya dah buat resepi ni, memang mudah untuk dibuat dan sedap. Saya guna Thermomix method 😍.
Thank you @thebakeanista
Looking foward resepi² buns.