Matcha Basque cheesecake
Beautifully green, it is light by the outer edge, but so creamy and dense in the middle. A classic, usually plain or with vanilla, from the Basque Country and so loved in France and all over the world, really. This time, with some added matcha powder for colour and taste as well, as nothing compares to the unique taste that matcha gives. Served with strawberries in the season and raspberries later, it is pure magic.
950 g cream cheese, room temperature
pinch of sea salt
1 vanilla pod, seeds only
200 g white sugar
5 medium eggs, room temperature
1 egg yolk, room temperature
30 tbsp wheat flour
15 - 20 g matcha powder
500 g whipping cream
berries:
400 g sweet strawberries, whole and halved
a pinch of sea salt
vanilla seeds or powder
1 tsp brown caster sugar
Place a rack in the middle of oven and heat the oven to 210°. Layer a 23 cm cake pan with 2 sheets of baking paper, making sure the parchment reaches 10 cm above the top of the pan on all sides. You will need to fold in the paper in some areas to fit in the pan – that’s ok.
Beat the cream cheese, salt, vanilla, and sugar in the bowl of a stand mixer on medium-low speed (with the paddle attachment), scraping down the sides of the bowl until smooth with no lumps and the sugar has dissolved – about 3-4 minutes. Increase speed to medium, add the eggs one at a time, beating each egg until incorporated (not more) before adding the next. Scrape down the sides of the bowl after beating in each egg.
In a bowl, mix flour with matcha and cream, adding a tiny bit first to avoid lumps.
When the cream cheese mixture is mixed, pour it into a bowl, add the matcha mixture, and mix with a balloon whisk, until combined, about 30 seconds, until the batter is smooth and silky.
Pour into the prepared pan and bake until deeply golden brown on top and still very jiggly in the center, about 40–45 minutes*. Take out and let cool, wrap in film, and place in the fridge for 6-12 hours.
A few hours before serving, mix strawberry ingredients, cover, and let it marry in the fridge.
When ready to serve, carefully peel away the paper, and place it on a cake stand. Decorate with berries and serve.
* if by any chance your pan is larger, which means the level of batter is lower, bake it less.
In partnership with Mason Cash
