Matcha Burnt Basque Cheesecake
- 500 g (16 oz) cream cheese, room temperature
- 1/2 cup greek yogurt
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3 eggs, room temperature
- 2 tbsp all purpose flour
- 1 tablespoon Aiya Culinary Grade Matcha
This makes an 8 inch round pan of cheesecake.
- Preheat the oven to 400 degrees. Line the pan with parchment paper.
- In a bowl of a stand mixer, add cream cheese, greek yogurt, sugar, salt, and vanilla extract. Beat on medium-high speed until creamy, approximately 5 minutes.
- Add eggs. Beat on medium-high speed until combined, approximately 3 minutes.
- Then, add flour and matcha powder. Beat on medium-high speed until combined, approximately 3 minutes. You can now optionally strain the mixture for a more smooth consistency.
- Bake at 400 degrees until the top of the cheesecake is browned, approximately 40 minutes.
- Remove the cheesecake from the oven, let it cool to room temperature, and place in the fridge for at least 1 hour. Now, you’re done!
Matcha Burnt Basque Cheesecake is a creamy and delicious dessert to complement any dinner or sweet tooth craving. The matcha in this really brings out the creaminess and adds a unique depth of flavor that adds to the caramelized top and bottom that is so signature to a burnt Basque cheesecake. This consistency is quite dense, but if you want something lighter just add a little bit more greek yogurt. Let me know in the comments below if you made these Matcha Burnt Basque Cheesecake and how it went!
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Jen’s Food Lab Combo Pack
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