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Matcha Basque Burnt Cheesecake
By Namiko Hirasawa Chen · justonecookbook.com
8 slices (one 6-inch cake)
2–3 hrs (mostly cooling)
A dark, caramelized Japanese-style cheesecake with matcha swirled through a creamy, custardy filling; served warm or chilled.
| prepPreheat convection oven to 450°F / 230°C (or conventional to 475°F / 245°C) | |||||||||
| prepLine 6-inch round cake pan with parchment paper crisscross, molded to fit snugly | |||||||||
| 8 oz / 225 g cream cheese, at room temperature | Soften cream cheese, beat with sugar until fluffy | Gradually add eggs to cream cheese, blend smooth | Fold matcha batter back into main batter, blend well | Sift flour & cornstarch into batter, blend until lump-free | Gradually add cream & salt, blend until combined | Pour into prepared pan, tap to remove air pockets | Bake 450°F / 230°C (convection) or 475°F / 245°C (conventional), 30 min, until dark amber & center jiggles | Cool in pan on wire rack until room temperature, 2–3 hrs | Chill 4 hrs (optional), then remove from pan & peel parchment |
| ½ cup / 100 g sugar | |||||||||
| 2 large eggs (50 g each without shell), at room temperature | Whisk eggs & yolk together in separate bowl | ||||||||
| 1 large egg yolk, at room temperature | |||||||||
| 1 Tbsp matcha (ceremonial or culinary grade) | Sift matcha into small batter portion, blend until smooth | ||||||||
| 4 tsp cake flour (or all-purpose; rice flour for gluten-free) | |||||||||
| 2 tsp cornstarch (or all-purpose flour) | |||||||||
| 220 ml / 7.5 fl oz heavy whipping cream, at room temperature | |||||||||
| ⅛ tsp Diamond Crystal kosher salt | |||||||||
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