Matcha Basque Burnt Cheesecake Recipe
April 29, 2020
This Matcha Basque Burnt Cheesecake is a duo of original cheesecake and matcha cheesecake batter. The pairing of original and matcha cheesecake brings a nice medley of flavours.
If you are looking for an easy Mother's Day cake recipe, do give this a try! It is simple to make and doesn't even require any decoration as it looks rustic and nice on its own. You can also choose to only prepare the Matcha cheesecake batter if you don't want a duo. Alternatively, here is the recipe for the original Basque Burnt Cheesecake.
I was inspired to bake this Matcha Basque Burnt Cheesecake after seeing the delicious looking ones from Keong Saik Bakery. They are famous for their burnt cheesecakes, which is always sold out! I would love to try their cake one day, after this circuit breaker is over.
Which Basque Burnt Cheesecake flavour should I try next? 🧀
MATCHA BASQUE BURNT CHEESECAKE RECIPE
by Sumopocky
Equipment
6 inch round cake pan
Baking paper
Ingredients
[For Original Basque Cheesecake]
150g of Cream Cheese (room temperature)
60g of Caster Sugar
150ml of Heavy Cream
1.5 Eggs
10g of Cake Flour
[For Matcha Basque Cheesecake]
150g of Cream Cheese (room temperature)
60g of Caster Sugar
150ml of Heavy Cream
1.5 Eggs
15g of Matcha Powder
Directions
1. Preheat the oven to 210°C and grease the cake pan with softened unsalted butter. Place the baking paper in the pan and press it down so that it sticks to the pan. Grease again and place the second layer of baking paper. Press the paper well into the mould.
2. Prepare Original Cheesecake Batter. With an electric mixer, beat the cream cheese, sugar, heavy cream, eggs in that order till they are well combined. Sift in the cake flour and mix well.
3. Prepare Matcha Cheesecake Batter. With an electric mixer, beat the cream cheese, sugar, heavy cream, eggs in that order till they are well combined. Sift in the matcha powder and mix well.
4. Pour the matcha batter into the cake pan, followed by the original cheesecake batter. Knock on countertop to prevent air bubbles.
5. Bake in the preheated oven at 210°C for approximately 25 to 30min. When you remove the cheesecake from the oven, it should still be jiggly and wobbly. This is normal, and you don't need to bake it for longer.
6. With the cheesecake still in the pan, let it chill in the fridge for at least 6 hours, or till it is completely chilled.
7. Gently remove the cake from the pan and peel off the baking paper. Slice and serve!
by Sumopocky
Equipment
6 inch round cake pan
Baking paper
Ingredients
[For Original Basque Cheesecake]
150g of Cream Cheese (room temperature)
60g of Caster Sugar
150ml of Heavy Cream
1.5 Eggs
10g of Cake Flour
150g of Cream Cheese (room temperature)
60g of Caster Sugar
150ml of Heavy Cream
1.5 Eggs
15g of Matcha Powder
1. Preheat the oven to 210°C and grease the cake pan with softened unsalted butter. Place the baking paper in the pan and press it down so that it sticks to the pan. Grease again and place the second layer of baking paper. Press the paper well into the mould.
2. Prepare Original Cheesecake Batter. With an electric mixer, beat the cream cheese, sugar, heavy cream, eggs in that order till they are well combined. Sift in the cake flour and mix well.
3. Prepare Matcha Cheesecake Batter. With an electric mixer, beat the cream cheese, sugar, heavy cream, eggs in that order till they are well combined. Sift in the matcha powder and mix well.
4. Pour the matcha batter into the cake pan, followed by the original cheesecake batter. Knock on countertop to prevent air bubbles.
5. Bake in the preheated oven at 210°C for approximately 25 to 30min. When you remove the cheesecake from the oven, it should still be jiggly and wobbly. This is normal, and you don't need to bake it for longer.
6. With the cheesecake still in the pan, let it chill in the fridge for at least 6 hours, or till it is completely chilled.
7. Gently remove the cake from the pan and peel off the baking paper. Slice and serve!
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