6-Inch Matcha Basque Cheesecake with a Soft Centre
From the MolalaCook kitchen · 烘焙手記
6-Inch Matcha Basque Cheesecake with a Soft Centre
抹茶半熟巴斯克芝士蛋糕
This flourless Basque cheesecake gets its deep green colour from 23 g of matcha and its soft centre from a short, hot bake.
▶ Watch the recipe
Before you begin
Chill for four hours before slicing. The method in this video was inspired by Eigyokudo Cafe. The quantities and timing here are for the six-inch cake shown.
Method 做法
Make the matcha paste
Sift the matcha and whisk in the hot water. Work out the lumps, then let the paste cool.
See this stage at 0:28 →
Mix the cheesecake
Stir the softened cream cheese until smooth. Add the sugar, then the cooled matcha paste. Mix in the whole eggs one at a time, followed by the yolks and finally the cream.
See this stage at 1:43 →
Strain and line
Pass the batter through a fine sieve twice. Crumple a sheet of parchment, then press it into a 6-inch round cake mould. Pour in the batter and pop visible air bubbles with a toothpick.
See this stage at 2:34 →
Bake and chill
Bake at 230°C for 18–20 minutes. The shorter end of the range gives the softer centre shown in the video. Let the cake cool slightly, then refrigerate for 4 hours before removing the parchment and slicing.
Watch & bake along
6-Inch Matcha Basque Cheesecake with a Soft Centre
✦How can I keep matcha from clumping?+
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 removing fine matcha lumps before baking.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
