Made Basque
Burnt Cheesecake again at home, this time I added matcha to give it a Japanese
take, and I absolutely love it more than the original one! Light and creamy
cheesecake infused with a good balance of matcha, accompanied by a thick layer
of mascarpone frosting. It tasted sooooooo good, my dream of cheesecake. It’s
so simple to make and hardly can fail. If you are looking for an easy cake
recipe, this is the one you need to save.
INGREDIENTS
-200g soft cheese
-2 eggs (at room temperature)
-60g sugar
-20g plain flour (sifted)
-10g matcha
powder (sifted)
-125ml whipping cream (I use @arlalactofree
cream)
MASCARPONE
FROSTING
-65g Mascarpone
-150ml whipping
cream
-30g sugar
Whisk
mascarpone, sugar and cream with the mixer in a large bowl until the frosting
becomes light and fluffy. (Do not overmix.)
DECORATIONS
-Raspberries
-Mint leaves
-Matcha powder
to dust
METHOD
1. Preheat oven
at 220°C.
2. First beat soft cheese, sugar, and matcha
together in a large mixing bowl until smooth.
3. Add beaten eggs, cream, and flour, one at a
time and mix until fully combined.
4. Strain batter and pour into the prepared tin.
(I use a 19 cm tin and lined with baking paper.)
5. Bake for 20-25 minutes until dark and almost
burnt on the top, if the cake is still runny in the centre, reduce the heat to
200°C and bake it for a longer time.
6. Leave to cool completely.
7. Spread
mascarpone frosting onto the cheesecake, then put it in the fridge overnight.
8. Dust
with match powder, decorate with raspberries and mint leaves before serving.
