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Basque Cheesecake, also known as Burnt Basque Cheesecake or Tarta de Queso, originates from the Basque Country in Spain, specifically from a restaurant called La Viña in San Sebastián. This cheesecake has gained immense popularity for its unique characteristics: a rich, creamy interior and a deeply caramelized, almost burnt exterior.
Unlike traditional cheesecakes, Basque cheesecake is typically made without a crust, allowing the focus to be on the creamy filling. The cake is baked at a high temperature, which creates a dark, charred top that adds a smoky flavor and visually striking appearance. The interior is incredibly creamy and smooth, often compared to a creamy custard or flan, thanks to the use of cream cheese and heavy cream.
Basque Matcha Cheesecake is a unique variation of the traditional Basque Burnt Cheesecake, incorporating the earthy, slightly bitter flavor of matcha (Japanese green tea powder). It has a caramelized top, a creamy center, and a subtle green tea twist that makes it a beautiful and flavorful dessert.
Ingredients:
- 250 g cream cheese, room temperature
- 120 g heavy cream, room temperature
- 2 eggs, room temperature
- 60 g sugar
- 10 g flour
- 15 g matcha powder
Instructions:
1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by lining it with parchment paper.
2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.
3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.
4. Pour in the room temperature heavy cream, mixing until well combined.
5. Ssift in the flour and matcha powder.
6. Gradually fold the sifted flour and matcha powder into the cream cheese mixture until evenly combined, being careful not to overmix.
7. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.
8. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is caramelized, the sides are baked, and the center is slightly jiggly.
9. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.
10. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.
11. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve.
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