Edd Kimber's Basque Cheesecake with Matcha - Bake from Scratch

      "To me, Basque cheesecakes are nothing short of miraculous. They encompass all the qualities I admire in traditional cheesecakes, yet they are significantly simpler to prepare, less complicated, and less susceptible to mistakes. This small-batch variation is infused with matcha. I prefer to serve it with just a dollop of whipped cream, but it would also pair nicely with a variety of berries or perhaps a white chocolate sauce." — Edd Kimber

      Yields 6 servings

      Ingredients:

      - 2 (8-ounce) packages (454 grams) cream cheese, at room temperature

      - ¾ cup plus 2 tablespoons (174 grams) granulated sugar

      - 3 tablespoons (18 grams) matcha powder

      - 3 large eggs (150 grams)

      - ¼ teaspoon kosher salt

      - ½ teaspoon (3 grams) vanilla bean paste

      - ½ cup plus 2 tablespoons (150 ml) heavy whipping cream

      - 2 tablespoons (16 grams) all-purpose flour

      - Whipped cream (see Note), for serving

      Instructions:

      Begin by lightly greasing a 9x5-inch loaf pan and lining it with a large sheet of parchment paper. Preheat your oven to 350°F (180°C). In the bowl of a stand mixer or using a large mixing bowl with an electric hand mixer, combine the cream cheese, sugar, and matcha powder, mixing at medium speed until smooth and free of lumps. Add the eggs, salt, and vanilla, and mix briefly until just combined. Incorporate the cream and mix until evenly combined throughout the batter. Finally, add the flour and stir it into the mixture. Pour the batter into the prepared pan.

      Bake the cheesecake until it is puffed and the top is golden brown, around 50 minutes. After baking, remove it from the oven and let it cool for an hour before refrigerating for a minimum of 4 hours. As the cheesecake cools, the center will sink, creating a crater along the middle of the cake. Once completely chilled, cut into slices and serve with a bit of whipped cream.

      Note: I prefer my whipped cream unsweetened for this cheesecake, but feel free to sweeten it to your liking.

      Please let us know how it turned out!