Name: Matcha Basque Burnt Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: ½ lb cream cheese (1 block; I used Philadelphia brand; at room temperature); ½ cup sugar; 2 large eggs (50 g each w/o shell) (at room temperature); 1 large egg yolk (at room temperature); 1 Tbsp matcha (to make a classic version without matcha, substitute with 1 Tbsp lemon juice instead); 4 tsp cake flour (or use all-purpose flour; use rice flour forgluten-free); 2 tsp cornstarch (or use all-purpose flour); 220 ml heavy (whipping) cream (1 cup minus 4 tsp; at room temperature); ⅛ tsp Diamond Crystal kosher salt

Ingredients

(Servings: 8)

½ lb cream cheese (1 block; I used Philadelphia brand; at room temperature)

½ cup sugar

2 large eggs (50 g each w/o shell) (at room temperature)

1 large egg yolk (at room temperature)

1 Tbsp matcha (to make a classic version without matcha, substitute with 1 Tbsp lemon juice instead)

4 tsp cake flour (or use all-purpose flour; use rice flour forgluten-free)

2 tsp cornstarch (or use all-purpose flour)

220 ml heavy (whipping) cream (1 cup minus 4 tsp; at room temperature)

⅛ tsp Diamond Crystal kosher salt

Matcha Basque Burnt Cheesecake

Ingredients

Steps

Nutrition Facts

Comments

Matcha Basque Burnt Cheesecake

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts