How to make Matcha Basque Burnt Cheesecake Recipe

About:

Basque Burnt Cheesecake or Basque Cheesecake has an unusual name and sometimes it sounds scary that you are baking a “burnt” cheesecake. I made the Basque Burnt Cheesecake before and this time, we will be making a two-layer Batcha Basque Burnt Cheesecake. It will have layers for matcha and the original cheesecake layer. If you love Matcha and Cheesecake, this is a must-try recipe!

KitchenAid RKP26M1XQG 600 Stand Mixer

Ingredients

2 lb Cream Cheese (room temperature) – https://amzn.to/3fJ7WS7
1/4 tsp Salt – https://amzn.to/32xAN7U
1 and ¼ cup Sugar – https://amzn.to/32LXJRh
5 pcs Egg (room temperature) – https://amzn.to/3jeppUB
2 cups Heavy Cream – https://amzn.to/2WBADZp
1 and ½ tsp Vanilla Extract – https://amzn.to/3jdJMRE
1/4 cup All Purpose Flour (sifted) – https://amzn.to/32zvB3C
3 tbsp Matcha – https://amzn.to/3fSXI0s

Note: set aside 3 to 4 cups mixture

Steps

[filling mixture]

Add the cream cheese in a stand mixer bowl. Cream it until smoothen
Add salt and sugar and continue mixing until incorporated (make sure to scrape the sides and the bottom as well)
While mixing, add eggs one a time until thoroughly incorporated
Add Heavy Cream and Vanilla Extract and continue mixing until incorporated
Sift all purpose flour into a mixture
Scoop 3 – 4 cups and set aside. This will be used as a white cheesecake layer
Add matcha powder in the remaining mixture in a mixing bowl
Mix until matcha powder is well incorporated
Remove the bowl from the stand mixer

[baking]

Preheat oven to 425F
Line the parchment paper in a 9-in springform pan and make sure the pan is fully covered with the parchment paper. If needed, use 2 parchment papers and overlap with each other
Pour the matcha cheesecake mixture
Pour the white cheesecake mixture on top
Pop it in the oven and bake it for 45 minutes or until the top is slightly dark brown
Let it cool to room temperature before serving. You can also chill in the fridge once it cools down