When I set off to make this recipe I had every intention of making a stinging nettle Basque cheesecake. When I blanched the nettles and pureed them with the heavy cream it turned into a thick swampy paste. While I have not given up on a nettle cheesecake, here I pivoted and I sifted in matcha powder. I love the moody-ness of the burnt crust against the playful green tea. The matcha adds a lush umami flavor that pairs beautifully with the richness of the vanilla scented cream cheese batter.
Notes and Tips for Success
Make sure your cream cheese is full fat
Bring the cream cheese, eggs and heavy cream to room temperature before starting this recipe
Use a high-quality matcha powder
Remove the cake from the oven while the center still jiggles- it will continue to cook as it cools
Basque cheesecake can be made 1 day ahead. Cover and store in the fridge. Let cheesecake sit at room temperature for a few hours before serving, or serve cold! It will keep in the fridge covered for 4-5 days.
This recipe can be cut in half and made in a 6-inch springform pan
Matcha Basque Cheesecake
Ingredients
2 lbs (900 g) cream cheese, room temperature
1 1/2 cup (300g) granulated sugar
6 large eggs, at room temperature
1 tsp vanilla extract or vanilla bean paste
1 3/4 cup (420 ml) heavy cream, at room temperature
1/4 cup (30g) all purpose flour
2 tablespoons culinary grade matcha powder
Instructions
1. Preheat the oven to 400F. Grease and line a 9-inch springform pan with two layers of parchment. Place on a baking sheet.
2. Put the cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the sugar and beat until creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla. Turn the speed to low and add the heavy cream and mix until incorporated. Sift in the flour and matcha powder, continue beating until smooth. Pour into the pan.
3. Bake for one hour, until deeply golden brown on top and jiggly in the center. Let cool slightly (the cheesecake will collapse as it cools), then un mold. Let cool completely. Carefully peel away parchment from the sides of the cheesecake. Slice into wedges and serve at room temperature. Serve at room temperature or cold from the fridge.
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