Matcha Burnt Basque Cheesecake - Caramelized Outside and Decadently Gooey Inside | Cooking with Kurt

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture with less fat

Let the 4 bars of full fat cream cheese, 5 large eggs, and 2 cups of heavy cream come to room temperature.

Place an oven rack in the middle position and preheat your oven to 500°F.

Cut two pieces of parchment paper that are 15 in x 15 in and scrunch them up to create creases for moldability.

Take a 9in springform pan and place the two pieces of parchment paper crosswise to cover the bottom and sides of the pan. Fold the overhanging parchment paper over the outside edge of the pan and trim excess parchment paper to minimize charring.

In the bowl of your stand mixer, add the room temperature cream cheese, 1 and 2/3 cups of granulated sugar, 1 teaspoon of kosher salt, and 2 tablespoons of matcha powder. Beat on low speed for about 5 minutes until smooth and well combined.

Stop the mixer and scrape down the paddle attachment and the bowl. Add the 5 large eggs one at a time, mixing fully and scraping down the bowl before adding the next egg.

Once all the eggs are added, sift in 1/3 cup of all-purpose flour and beat on low speed just until combined. Scrape down the bowl again.

Slowly pour in the 2 cups of room temperature heavy cream while continuing to beat on low speed for another 1 minute. Scrape down the bowl again after adding the cream.

Pour the batter into the prepared springform pan and tap the pan gently on the counter to release any large pockets of air.

Bake the cheesecake on the center rack at 500°F for 25 to 30 minutes, checking the internal temperature at the 25-minute mark. The ideal temperature is 185°F when inserted 1 inch from the edge.

Let the cheesecake cool on a metal rack to room temperature. The cake will sink in the center as it cools.

Once at room temperature, refrigerate uncovered for a minimum of 6 hours, preferably overnight.

To serve, unlatch the sides of the springform pan and carefully remove it, peeling away the parchment paper from the sides of the cake.

Let the cake sit at room temperature for a minimum of 30 minutes before serving. Use a heated knife to cut the cake for the best texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens