Matcha Basque Cheesecake with a Sifted Cream Batter
From the MolalaCook kitchen · 烘焙手記
Matcha Basque Cheesecake with a Sifted Cream Batter
抹茶巴斯克芝士蛋糕
Whisk matcha directly into cream before adding it to this 6-inch cheesecake.
▶ Watch the recipe
Before you begin
Three whole eggs and a little cake flour give it a sliceable green centre under a deeply browned top. Treat the hotter final bake as optional. Stop as soon as the top reaches the colour you want.
Method 做法
Mix the cheese and eggs
Line a 6-inch tin with parchment, leaving a high collar. Beat the cream cheese and sugar until smooth. Beat in the eggs in portions, incorporating each addition before adding more.
See this stage at 1:22 →
Make a smooth matcha cream
Sift the matcha into a bowl. Work in the cream gradually, starting with just enough to make a lump-free paste, then adding the rest. Mix the matcha cream into the cheese base.
See this stage at 3:20 →
Strain and bake
Sift in the cake flour and mix. Pass the batter through a sieve into the lined tin. Bake at 220°C (428°F) for about 30 minutes. If the top is still too pale, the creator raises the oven to 230°C (446°F) for a further 5–10 minutes, watching the colour closely.
See this stage at 5:18 →
Cool before slicing
Let the cake cool and settle before lifting it out by the paper. A chill gives neater slices.
Watch & bake along
Matcha Basque Cheesecake with a Sifted Cream Batter
✦How is the matcha mixed into this batter?+
Tools for this recipe
TIGERCROWN Non-Stick Springform Cake Pan – Made in Japan · 15 cm / No. 3512
The removable ring makes it easier to release the finished cake. Choose a size that matches your tin.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For sifting the matcha and straining the batter.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
