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
