Basque cheesecake with matcha

Creamy with a delicate flavor and long-lasting sweetness of green tea. This Basque Matcha Cheesecake has a dark brown, charred top that contrasts beautifully with the vibrant green interior. This is the cheesecake of your dreams!

Number of servings: 8 pieces

Time: 20 min preparation, 30-35 min baking

Ingredients:

• 750 g of Philadelphia-type cream cheese
• 250 g of thick Greek yogurt
• 250 g of sugar
• 6 large "scratch" eggs
• 400 ml whipping cream 36%
• 1 flat teaspoon of fine sea salt
• 3 tablespoons of matcha

Preparation:

Step 1

Preheat the oven to 240 degrees Celsius. Grease a 23 cm diameter cake tin with butter, line the bottom and sides with baking paper so that it protrudes 5 cm above the form.

Step 2

Mix the cheese, yogurt and sugar with a mixer until the mixture is smooth and velvety. Start adding the eggs gradually, one by one, mixing constantly. Pour in the cream, add salt and mix. The mass will be quite liquid.

Step 3

Transfer 2 ladles of the cheese mass to a smaller bowl, add the herbara matcha, sifting it with a strainer (this prevents any lumps). Mix thoroughly. Then pour the matcha mixture into the previously prepared cheese mass and mix everything well again.

Step 4

Bake for about 30 minutes, until the top is caramelized to a dark amber color (possibly irregularly, e.g. only the edges), and the center of the cheesecake is jiggly like jelly, seeming raw inside. It will set as it cools. Cool the cheesecake at room temperature and then put it in the fridge for at least 8 hours (after this time it will gain the right consistency). Serve chilled, without any additives that will distract from its perfection :)

If you are looking for other recipes with matcha, you may also be interested in this matcha brownie recipe.

The recipe was created in cooperation with www.nasyceni.pl