Matcha Basque Cheesecake

Name: Matcha Basque Cheesecake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 16 oz full-fat cream cheese, room temperature; 1/2 cup granulated sugar; 3 large eggs, room temperature; 1 cup heavy whipping cream; 3 tbsp ceremonial-grade matcha powder, sifted; 2 tbsp all-purpose flour, sifted; 1 tsp pure vanilla extract; 1/4 tsp fine salt

Individual high-heat Basque-style cheesecakes with ceremonial-grade matcha baked in ramekins for a burnt, crinkled top and a custardy, barely-set center. The bittersweet matcha cuts through the rich cream cheese for a perfectly balanced dessert.

45 minMediumServes 6500 cal/serving

JapaneseDessertOvenVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

16 oz full-fat cream cheese, room temperature
1/2 cup granulated sugar
3 large eggs, room temperature
1 cup heavy whipping cream
3 tbsp ceremonial-grade matcha powder, sifted
2 tbsp all-purpose flour, sifted
1 tsp pure vanilla extract
1/4 tsp fine salt

Instructions

1

Preheat oven to 450 degrees F. Lightly grease six 6-ounce ramekins and line each with parchment paper, pressing to fit with overhang.
2

Beat 16 oz room temperature full-fat cream cheese and 1/2 cup granulated sugar together until very smooth, about 2 minutes. Scrape down the sides.
3

Add 3 large eggs one at a time, beating well after each. Mix in 1 tsp pure vanilla extract.
4

Whisk 3 tbsp sifted ceremonial-grade matcha powder into 1 cup heavy whipping cream until no lumps remain. Pour into the cream cheese mixture and beat on low until combined.
5

Sift in 2 tbsp sifted all-purpose flour and 1/4 tsp fine salt, then fold gently until just incorporated.
6

Divide batter evenly among prepared ramekins, filling to about 3/4 full.
7

Bake for 20 to 25 minutes until tops are deeply browned and centers still jiggle slightly when shaken.
8

Cool in ramekins for at least 20 minutes before serving warm, or refrigerate for 4 hours for a firmer texture. Dust with additional matcha before serving if desired.

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Questions

How long does Matcha Basque Cheesecake take?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is the hands-off wait in step 8, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

What temperature do I cook Matcha Basque Cheesecake at?

For Matcha Basque Cheesecake, the oven is set to 450 F (about 230 C) in step 1. The longest stretch at that heat is 25 minutes, in step 7.

Does room temperature really matter in Matcha Basque Cheesecake?

Step 2 reads: "Beat 16 oz room temperature full-fat cream cheese and 1/2 cup granulated sugar together until very smooth, about 2 minutes." It does at step 2. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

What can I use instead of heavy cream in Matcha Basque Cheesecake?

The entry for Matcha Basque Cheesecake calls for 1 cup heavy whipping cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Does Matcha Basque Cheesecake contain eggs?

Yes: 3 large eggs, room temperature. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Matcha Basque Cheesecake?

One serving (the recipe makes 6) is about 500 calories, with 10 g protein, 28 g carbohydrate and 32 g fat, plus 180 mg sodium. The figures are estimates computed from the ingredient list.

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