Matcha Basque cheesecake

A Basque cheesecake with a new flavour and a beautiful colour. This time, the characteristic caramelised top hides a vibrant green interior and the distinctive taste of matcha green tea. Bring a touch of Japanese inspiration to your baking with this matcha Basque cheesecake. It’s important to use culinary-grade matcha – more about that below the recipe. Highly recommended!

Ingredients for Basque cheesecake:

• 900 g cream cheese (Philadelphia)
• 300 g caster sugar
• 6 large eggs
• 500 ml double cream
• 2½ tablespoons matcha green tea powder*
• a pinch of salt
• 50 g plain flour

All ingredients should be at room temperature.

Line a 25 cm springform tin (or a tall 23 cm tin) with baking paper. To do this, grease the tin with butter, then line it with baking paper so that the paper extends at least 5 cm above the rim of the tin.

Place the cream cheese and sugar in the bowl of a mixer and beat until smooth and the sugar has dissolved. Add the eggs (whole) and the salt, then mix until a smooth cheesecake batter forms. Warm half of the double cream, add the matcha powder and whisk thoroughly so there are no lumps. Remove from the heat, allow to cool slightly, then mix with the remaining cream. Add this to the cheesecake mixture and blend until combined. Sift the flour directly into the batter and mix until smooth. Pour the mixture into the prepared tin.

Bake the Basque cheesecake at 200°C for about 50–60 minutes. Once baked, remove from the oven and allow to cool. The surface (or at least the edges) should be deeply browned, while the centre should still wobble when the tin is gently shaken. The cheesecake will rise significantly during baking and then settle slightly as it cools, leaving higher edges.

Chill in the refrigerator for at least 8 hours – only then will the cheesecake reach the proper texture and be ready to slice.

The cheesecake can be stored at room temperature for a short time, but for longer storage or in warm weather it is best kept in the refrigerator.

*There are different grades of matcha. The colour of the baked cheesecake depends on the type used. Some matcha powders may cause the cake to turn brown rather than the expected green colour. For baking, choose baking-grade or cooking-grade matcha, which usually has a stronger green colour.

Note: Some sources suggest baking this cheesecake for only about 40 minutes for a creamier centre. The shorter the baking time, the creamier the texture will be. Traditionally, the very centre can be almost custard-like, which makes slicing more difficult. Be careful not to underbake it so much that the cheesecake remains runny after chilling. A shorter baking time may also result in a lighter top; if needed, you can place the cheesecake under the grill for about 30–60 seconds, watching closely, or switch to fan heat at the end of baking.

Enjoy!