Matcha Burnt Cheesecake
Today's RECIPE is the easiest cheesecake to bake...perfect for a first time bake. It's so easy that it's perfect even when it's burnt! :) Jokes aside, this Basque Burnt Cheesecake is intentionally burnt for its unique flavor...giving it a bitter outer layer and extra creamy insides. This cheesecake originated from Basque County in Spain, in a little cafe called La Vina located in the capital city of San Sebastian. It's a crustless cheesecake with a goey center....which tastes heavenly! Caution...take this in little bites and small portions.(high calorie content!!!). Today’s bake is a variation as I have added matcha powder to make it a Matcha Basque Burnt Cheesecake.
Recipe by Mama Ding
Total Time | 70 mins
Prep Time | 15 mins
Cook Time | 55 mins
Servings : 1 round cake (8” diameter)
Ingredients
500 g cream cheese, room temp
175 g granulated sugar
6 medium-sized eggs
1 tsp vanilla extract
300 g whipping cream
1/2 tsp salt
5 g all purpose flour
15 g matcha powder
Method
01 Preheat your oven to 450F/230C and butter the inside of a 8″ round baking pan.
Press two layers of parchment paper into the bottom and up the sides. They should stick up about 2 inches/5cm above the edge of the pan.
02 Cream together the cream cheese and sugar on medium low speed using a hand or stand mixer with the paddle attachment.
Mix in the eggs one at a time on low speed and then the vanilla extract.
03 Pour the whipping cream in a slow and steady stream while the mixer is on low speed. Once smooth, sift in your flour, matcha powder and salt.
Fold with a spatula to combine.
04 Pour mixture into your lined baking pan. The mixture will be like the consistency of unwhipped thick cream.
Bake for 60-65 minutes or until the top is completely burnt and it has a slight jiggle to it. Remove from oven and allow to cool.
05 Let it cool to room temperature for about an hour then remove from the pan and slice. if you wish to eat it warm. You can also leave it in the pan and place it in the fridge for at least 4 hours to completely set.
Texture should be soft and fluffy around the exterior and soft and molten in the center, if eaten warm.
Notes
This cheesecake keeps, covered, in the refrigerator for up to five days. It can also be frozen to be enjoyed like an ice-cream.
If you’re baking normal Basque Burnt Cheesecake, just replace the matcha powder with flour.
55/60 g eggs were used in this recipe. If using non-stick parchment paper, don't need to butter the pan. Adjust oven temperature according to your own oven. Do a small cake to determine the best temperature to bake your cheesecake.