Matcha Basque Cheesecake

Matcha Basque Cheesecake is a popular dessert that originated from the Basque region of Spain. This cheesecake is unique in texture as it has a burnt caramelized top and a creamy, smooth filling. In this recipe, we'll add a Japanese twist to it by incorporating matcha powder.

Ingredients:

• 400 g cream cheese, softened
• 180 g granulated sugar
• 4 large eggs, at room temperature
• 300 ml heavy cream
• 2 tbsp Shinrin Tea Matcha powder
• 60 g cake flour
• 1 tbsp vanilla extract
• butter, for greasing the pan

Method:

1. Preheat the oven to 400°F (200°C). Grease a 8-inch (20-cm) cake pan with butter and line the bottom and sides with parchment paper. Wrap the bottom of the pan with aluminum foil to prevent leakage.
2. In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
3. Gradually add the granulated sugar and continue beating until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Sift in the cake flour and mix until just combined.
6. In a separate bowl, whisk together the heavy cream, matcha powder, and vanilla extract until well combined.
7. Pour the matcha mixture into the cream cheese mixture and stir until fully incorporated.
8. Pour the batter into the prepared pan and smooth out the surface.
9. Place the cake pan on a baking sheet and bake for 50-60 minutes, or until the top is caramelized and the center is set.
10. Remove the cake from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 3 hours or overnight.
11. To serve, remove the cake from the pan, slice, and enjoy!