Matcha Basque Cheesecake
| cream cheese 240g | Light cream 120g |
| Eggs 3 | Low gluten flour 8 grams |
| Zero Calorie Sugar 65 grams | Matcha powder (Wakatake) 15 grams |
Step 1
After the cream cheese is softened at room temperature, add zero-calorie sugar and mix well.
Step 2
Beat at low speed until smooth. Add 3 eggs in batches. Beat at low speed for each egg added until even and not separated. It is recommended to beat the eggs in advance.
Step 3
Pour in the whipped cream and stir until completely combined.
Step 4
Add sifted flour and matcha powder and mix well.
Step 5
Crinkle the oil paper, then spread it in the mold. Fold the edges of the oil paper neatly (if you want the edges to look good) and pour the cake liquid until the mold slightly shakes out air bubbles. Place in the middle rack of the oven at 210 degrees Celsius for 25-30 minutes and observe the degree of coloring on the top.
Step 6
Cut it open and eat it while it's still hot. The center will be runny. After cooling, refrigerate it for more than 4 hours or overnight for a better flavor! Matcha Basque Cheesecake Recipe1. The degree of blackness and texture on the surface are controllable, depending on how black you want it to be, so the baking time is adjusted according to the actual situation.
2. When cutting into pieces, run the knife over fire or hot water before cutting. The temperature of the knife blade will make the cut surface of the cake smooth and complete.
3. If you want the cake to be smooth and delicate, you can sift the cake batter.
Reduce internal air and residual particles (I’m lazy and didn’t sieve, but it’s still delicious)
