Description
A rich and creamy Basque burnt cheesecake with a delightful matcha swirl.
Ingredients
Scale
- 2 cups cream cheese
- 1 cup granulated sugar
- 1 cup heavy cream
- 3 large eggs
- 1/4 cup all-purpose flour
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the heavy cream, eggs, flour, matcha powder, vanilla extract, and salt; mix until well combined.
- Pour the batter into a parchment-lined springform pan.
- Bake for 25-30 minutes, until the top is dark brown and the center is slightly jiggly.
- Let the cheesecake cool completely before refrigerating for at least 4 hours.
- Slice and serve chilled.
Notes
- For best results, use room temperature ingredients.
- Allow the cheesecake to cool completely before slicing for clean edges.
- This cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg