Made Basque Burnt Cheesecake


Made Basque Burnt Cheesecake again at home, this time I added matcha to give it a Japanese take, and I absolutely love it more than the original one! Light and creamy cheesecake infused with a good balance of matcha, accompanied by a thick layer of mascarpone frosting. It tasted sooooooo good, my dream of cheesecake. It’s so simple to make and hardly can fail. If you are looking for an easy cake recipe, this is the one you need to save.



INGREDIENTS
-200g soft cheese
-2 eggs
(at room temperature)
-60g sugar
-20g plain flour (sifted)

-10g matcha powder (sifted)
-125ml whipping cream (I use @arlalactofree cream)

MASCARPONE FROSTING

-65g Mascarpone

-150ml whipping cream

-30g sugar

 

Whisk mascarpone, sugar and cream with the mixer in a large bowl until the frosting becomes light and fluffy. (Do not overmix.)

 

DECORATIONS

-Raspberries

-Mint leaves

-Matcha powder to dust



METHOD

1. Preheat oven at 220°C.
2. First beat soft cheese, sugar, and matcha together in a large mixing bowl until smooth.

3. Add beaten eggs, cream, and flour, one at a time and mix until fully combined.

4. Strain batter and pour into the prepared tin. (I use a 19 cm tin and lined with baking paper.)

5. Bake for 20-25 minutes until dark and almost burnt on the top, if the cake is still runny in the centre, reduce the heat to 200°C and bake it for a longer time.

6. Leave to cool completely.

7. Spread mascarpone frosting onto the cheesecake, then put it in the fridge overnight.

8. Dust with match powder, decorate with raspberries and mint leaves before serving.

 



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