Matcha Burnt Cheesecake
A variation of my burnt cheesecake, with the same burnt ooziness and creaminess but with a tinge of matcha bitterness.
Oozy, creamy on the inside and caramelised on the outside, this Basque Burnt Cheesecake is really simple and comes together in a single bowl.
Makes one 6" cheesecake
- 420 g cream cheese (room temperature)
- 130 g sugar
- 1 tbsp matcha powder
- 100 g heavy cream (or whole milk)
- 3 eggs (room temperature)
- 1 tsp salt
Preheat oven to 240°C, place a rack in the middle
In a large mixing bowl, using either a mixer or by hand, whip cream cheese until smooth.
Add sugar and matcha powder, mix to combine.
Add cream, eggs, salt, mix to combine.
Line 6" cake pan with parchment paper. Pour batter in and bake in preheated oven for 24 minutes (or until top is burnt, and cake is slightly jiggly in the middle).
Remove from oven and let cool on counter for an hour.
Cake will be risen out of the oven, but will sink as it cools.Serve warm, or chill in fridge prior to serving.
- Make sure your cream cheese is at room temperature, and whip it until it is smooth or you will end up with a lumpy batter.
- No heavy cream? Substitute with whole milk.
- I usually crush parchment paper before lining to ensure the parchment stays in place.
- All ovens are different, best if you own an oven thermometer, if not experiment with the best bake time for your cheesecake. I like it slightly underdone and molten in the middle, so I will tend to underbake it.