Basque cheesecake has a beautiful rustic appearance with cracked edges yet an extra creamy texture. It’s super creamy, smooth, and so easy to make too!
Basque Burnt cheesecake is a crustless cheesecake that is baked at a very high temp to achieve the iconic, lovely burnt on top. It should be slightly underbaked (but not raw) and will set as it cools.
Matcha Basque Cheesecake抹茶巴斯克蛋糕
Ingredients:
250g Cream cheese （250克 奶油芝士）
75g Caster sugar （75克 細砂糖）
3 Eggs （3粒 鸡蛋）
10g Matcha Powder （10克 绿茶 或 抹茶）
6g Corn flour （6克 玉米粉）
130g Whipping cream （130克 鲜奶油）
Method:
1. Mix cream cheese + sugar.
2. Whisk an eggs and divide the cream cheese 3 times and add it.
3. Add whipped cream and mix.
4. Add corn starch and matcha powder and mix.
5. Strain the dough through a sieve.
6. Put it in a cake tin and hit the bottom twice to remove the foam.
7. Bake in preheated oven at 220C for 30mins -35mins.
8. Let it cool completely and keep in the fridge for 4 hours or overnight.
Happy Baking!
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