Decadent Matcha Basque Cheesecake
If you need a celebratory dessert, this matcha basque cheesecake for you. It's decadent and not to sweet thanks to the bitterness of the matcha powder.
Servings: 10 people
Calories: 568kcal
Equipment
Ingredients
- ¾ cup heavy cream
- 3 tbsp matcha powder
- 32 oz cream cheese
- 1 ¾ cup granulated sugar
- 6 eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tbsp all purpose flour
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Line a 9 inch springform pan by covering it with 2 pieces of parchment paper. Make sure the parchment paper extends 1-2 inches out of the pan. This will help you remove the cheesecake.
- Microwave ¾ cup of heavy cream for 10 seconds. Sift in 3 tbsp of matcha powder and whisk until matcha dissolves. Set aside.
- In a large mixing bowl or stand mixed bowl, combine 32 oz of cream cheese and 1 ¾ cup of granulated sugar. Whisk together until light and fluffy (1-2 minutes). I like to scrape down the sides of the bowl halfway through to make sure it's all evenly mixed.
- Add 6 eggs and mix until combined.
- Add 1 tsp of vanilla extract, ½ tsp of salt, and the matcha cream from step 3. Mix until combined.
- Lastly, add 1 tbsp of all purpose flour and mix.
- Pour the cheesecake batter into the prepped springform pan.
- Bake for 60-65 minutes until the cake is cooked through. To check if it's done, shake the cheesecake and if it jiggles like jello, it is done.
- Let the cheesecake cool down at room temperature for 1 hour and then place in the fridge to set for at least 3 more hours. This cheesecake tastes best if it sets in the fridge overnight.
Nutrition
Serving: 1slice | Calories: 568kcal | Carbohydrates: 41g | Protein: 12g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 210mg | Sodium: 444mg | Potassium: 175mg | Fiber: 0.02g | Sugar: 39g | Vitamin A: 1848IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 1mg