Thinking that I’d have to take a couple of tries to figure out how to make a Basque burnt cheesecake, I went and got myself a 3 pound loaf of cream cheese. Turns out I probably didn’t need that much. Every attempt at making this cheesecake was delicious. It’s hard to mess up. I learned from NoRecipes that you can throw everything into a blender instead of having to use a mixer. I recommend giving the NoRecipes version a read! Here’s my take on it. It’s adapted from NoRecipes and this version by Tavel Bristol-Joseph. Enjoy!
This recipe makes a 6 inch cheesecake.
Ingredients
- 340g cream cheese
- 150g heavy whipping cream
- 100g + 10g sugar
- 2 eggs
- 15g flour
- 1/2 tsp vanilla extract
- 5g matcha
Method
- Preheat oven to 450F.
- Line a 6 inch springform pan with parchment paper.
- Place cream cheese, heavy whipping cream, 100g of sugar, 2 eggs, flour and vanilla extract into a blender. Blend for 30 seconds or until well blended and smooth.
- Pour out half the mixture into a separate bowl, keeping the other half in the blender.
- Add the matcha and the additional 10g of sugar to the blender. Blend until everything is well mixed, making sure the scrape down the sides so the matcha gets blended well.
- Pour the matcha mixture into the prepared springform pan.
- Pour the original mixture that was set aside in step 4 gently on top of the matcha mixture.
- Tap the pan a few times to get rid of any big air bubbles.
- Bake for 25 min for a golden brown crust or 30 min for a deeper color.
- It’s ok to go longer if you want. I’ve left it in for 45 min before and it’s still delicious.
- Wait for it to cool down before unmolding. I like to leave it alone for at least an hour.
- Cut and serve! I enjoy it warm but it is also good cold.
