Matcha Basque Cheesecake
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.
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
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1
Preheat oven to 450 degrees F. Lightly grease six 6-ounce ramekins and line each with parchment paper, pressing to fit with overhang.
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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.
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3
Add 3 large eggs one at a time, beating well after each. Mix in 1 tsp pure vanilla extract.
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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.
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5
Sift in 2 tbsp sifted all-purpose flour and 1/4 tsp fine salt, then fold gently until just incorporated.
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6
Divide batter evenly among prepared ramekins, filling to about 3/4 full.
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7
Bake for 20 to 25 minutes until tops are deeply browned and centers still jiggle slightly when shaken.
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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.