Ingredients
- 600g cream cheese (at room temperature)
- 200g caster sugar
- 4 large eggs
- 250ml double cream
- 2 tablespoons matcha powder (sifted)
- 1 teaspoon vanilla extract
- 1 tablespoon plain flour
- A pinch of salt
Preparation
- Preheat your oven to 210°C. Line a 22cm round springform tin with baking parchment, letting the edges overhang slightly to achieve that authentic, "imperfect" Basque cheesecake look.
- Beat the cream cheese and sugar together until the mixture is smooth and creamy (this should take about 2-3 minutes).
- Add the eggs one by one, beating well after each addition.
- Pour in the double cream and vanilla extract, then whisk until everything is thoroughly combined.
- Sift the matcha powder and flour over the mixture and fold in gently until there are no lumps left.
- Add a pinch of salt to help balance the flavours.
- Pour the cheesecake batter into the prepared tin. Give the tin a few sharp taps on the worktop to settle any air bubbles.
- Place the cheesecake in the preheated oven and bake for 50-55 minutes. The top should be dark brown, and the centre should still have a slight wobble when you gently shake the tin. This is the signature texture of a Basque cheesecake—a firm exterior with a decadent, creamy heart.
- Leave the cheesecake to cool completely in the tin on a wire rack. It will sink as it cools; don't worry, that’s perfectly normal.
- Remove the cheesecake from the tin, peel away the parchment, and slice. If you like, serve with a light dusting of extra matcha powder for a more intense flavour and a striking visual finish.
