Matcha Basque Cheesecake

The smooth, melting texture and the rich matcha flavor that fills your mouth will have you eating one after another.

<Ingredients> 12cm round mold with a removable bottom

  • 200g cream cheese
  • 80g sugar
  • 80g eggs
  • 4g plain flour
  • 2g potato starch (cornstarch can also be used)
  • Matcha (Zenlab original matcha, Tenku) 10g
  • 100g pure milk fat cream
  • 2g lemon juice

<How to make>

  1. Line the mold with baking paper. Cut it so that it is slightly higher than the mold, and crumple it up before laying it down. If the paper is buried too deep in the cake, it may break when you remove it from the mold, so lay it down with care so that it is not buried as much as possible. Preheat the oven to 240℃.

  2. Either bring the cream cheese to room temperature beforehand, or wrap it in plastic wrap and microwave it at 600W for 20-30 seconds to soften it. *Be careful not to let it melt.

  3. Add sugar to ① and mix well to dissolve the sugar.

  4. Beat the eggs well and add them to ③ in about 3 batches, mixing well each time.

  5. Sift the flour into the mixture and mix lightly . ←From this point on, be careful not to overmix to prevent cracks when baking.

  6. Add the cream to ⑤ all at once and mix lightly . Add the lemon juice and mix lightly .

  7. Pour ⑥ into the mold. Bake in an oven at 230℃ for 23 minutes. (We used an electric oven this time. Please adjust the time according to your oven.) When you shake the surface, it wobbles gently and then stops, then remove it from the oven. Tilt the mold slightly and if the center is runny, it is not baked enough. If you bake it for too long, the gooey texture will disappear, so be careful here.

  8. Remove from heat and chill thoroughly in the refrigerator.

  9. When ready to eat, remove from the mold and peel off the paper. To cut cleanly, warm a knife over a fire or hot water.
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