Ombre Matcha Basque Cheesecake
Serving
Cooking Time
Difficulty
It’s almost the weekend which means it’s time to plan for some weekend yumminess. Here’s a super easy, no-fail recipe for a super delicious burnt cheesecake, which doesn’t taste the least bit burnt, in case you’re wondering.
If you like Matcha, you will absolutely love this Basque Cheesecake!  The cheesecake batter is layered- so there’s a Matcha Green Tea layer and the traditional basque cheesecake layer.  You can mix the batter entirely creating a fully Matcha cheesecake but I personally like having the 2 different layers – as I can go back and forth between the two flavors thus fooling my brain into thinking that I’m having 2 cheesecakes instead of one!  Yes! I’m that easily fooled! 🤪  But let’s keep that between us! Happy Faux Friday!
xoxo,
OMBRE MATCHA BASQUE CHEESECAKE
Makes one 6” cheesecake
- 250 gPhilly Cream Cheese
- 100 gBerry Sugar
- 2large eggs
- 2 tspVanilla
- 250 mlHeavy Cream
- 10 gCake Flour
- 1/2 tspSalt
- 1 tbsMatcha Powder
Instructions
- Preheat oven to 400F. Place a rack in middle of oven.
- Butter a 6” springform pan, then line with parchment paper, pleating and creasing in areas to fit the pan and making sure the parchment comes at least 2″ above the top of pan on all sides. Place pan on a rimmed baking sheet.
- Place all ingredients, except matcha powder, into a blender. Blend until smooth.
- Pour approximately 1/3 of the batter into a separate container and set aside.
- Add the matcha powder to the blender and blend for 10-15 seconds until smooth.
- Pour the matcha batter into the prepared spring form pan then immediately pour the unflavoured batter over top.
- Rap pan on counter a couple of times to release any trapped air bubbles. Then bake for 60 minutes or until the the top of the cheesecake is brown and charred but the center is jiggly.
- Remove from the oven and place the cake pan on a baking rack to cool. Note: cake will fall substantially as it cools. Once cooled, do not remove the cheesecake from the pan, place the entire cheesecake along with the springform pan into the refrigerator and chill for a minimum of 4 hours until firm. Carefully remove parchment paper, slice and serve at room temperature.
